The tamari inspired me to make a vegan, gluten free version of one of my family’s favourite Chinese-American dishes – Bourbon Chicken. Ironically, the dish contains no alcohol – it was named after Bourbon Street in Louisiana, and is essentially cut up chicken parts marinated in a sweet, tangy and spicy mixture before being stir fried (or shallow fried, depending on the restaurant). I not only wanted to veganize the recipe, but make it healthier as well, so I served it with brown Basmati rice, added a ton of broccoli and used organic, agave-sweetened ketchup. Since the tofu is coated in cornstarch, it crisps wonderfully and the sauce thickens into a velvety blanket of flavour – the soy gives the dish a deep umami note and balances out the brown sugar and apple juice, while heightening the ginger and pepper flakes.
Shared with Gluten Free Wednesdays
Serves 4
12 ounces extra firm tofu, frozen, thawed, drained and pressed
3 cloves garlic, minced
¼ tsp ground ginger
¾ tsp crushed red pepper flakes
¼ cup apple juice
¼ cup brown sugar
3 tbsp ketchup
1 tbsp rice vinegar (not seasoned)
¾ cup water
½ cup San-J Black Label Tamari
1/3 cup cornstarch
2 tbsp canola oil, for cooking
3 cups chopped broccoli florets, lightly steamed
2 cups cooked brown Basmati rice, for serving
- Cut tofu into bite-sized pieces.
- In a shallow dish, whisk together garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, vinegar, water, and soy sauce.
- Add tofu and marinate at room temperature for 2 hours.
- Drain any excess marinade from tofu (reserve it for later) and coat tofu pieces in cornstarch.
- Heat oil over medium heat in a large frying pan and fry tofu until golden brown on all sides.
- Add reserved marinade and broccoli to the pan, bring to a boil, then lower heat and simmer for 10 minutes, until thick.
- Serve over rice.