From Canadian Living; online here.
My corn starch expired in 2015, yikes, so I used flour instead to no ill effect. Also added some chili garlic sauce to the tofu while frying it, just because that's what I remember my stir-fry wizard friend doing back in the day. Note to self: use a non-stick pan next time.
Results could use salt, to my taste - the mushrooms soaked up all the saucy deliciousness - but a bit of soy sauce takes care of that nicely. For a vegan recipe, this was actually shockingly filling.
Recipe claims $2 per serving; grocery bill says $5.33, though that's because I didn't have sesame oil or hoisin sauce on hand. For non-pantry ingredients only, $3.66.
No comments:
Post a Comment