Tofu in Vegan Firecracker Sauce

Tofu in Vegan Firecracker Sauce

If you’ve wanted a vegan version of Wagamama’s firecracker sauce, I’ve created one for us! Try this vegan firecracker sauce with rice, cauliflower rice, potatoes and any other grain or legume you fancy. It’s super delicious!

You guys know how much I love Wagamama. Considering the number of times I’ve mentioned them, you’d think they were paying me to promote their brand, haha.

Well, they’re not, unfortunately; and this is not a sponsored post either.


If you’re a fellow Wagamama lover, you’d agree with me that their firecracker sauce is AH-MAZING! I was so sad when I find out it wasn’t suitable for vegans because of the fish sauce in the recipe.

Wagamama has introduced a lot of vegan dishes recently, but they’ve still not made a vegan firecracker recipe. I have no idea why.

Anyway, I took matters into my own hands and decided to create one. I absolutely love this recipe, and I hope you will too.

I left out the bird’s eye chilli this time around because I used extra hot sriracha. If you use regular sriracha, you can include the chilli to make it even hotter.

This recipe is oil-free and tastes just as delicious. You can make this with oil if you prefer. It will give it a richer flavour, and it will have an almost identical flavour to Wagamama’s.

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Tofu in Vegan Firecracker Sauce


  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2-4 1x

Description

If you’ve wanted a vegan version of Wagamama’s firecracker sauce, I’ve created one for us! Try this vegan firecracker sauce with rice, cauliflower rice, potatoes and any other grain or legume you fancy. It’s super delicious!


Scale

Ingredients

  • 5 tbsp sweet chilli sauce
  • 4 tbsp extra hot sriracha
  • 1½ tbsp malt vinegar
  • 2 tbsp dark soy sauce
  • 1 tbsp sweet soy sauce
  • ¼ tsp ground ginger
  • ½ tsp porcini mushroom powder
  • ¼ tsp garlic powder

Instructions

  1. Bake the tofu in the oven at 200ºC for 25 minutes until nicely browned then set aside.
  2. Combine the ingredients for the sauce and mix well. The sauce should be very thick.
  3. Heat a small splash of water (or oil) in a large frying pan over medium heat. Add the onions and cook for 1-2 minutes until soft. Tip in the sauce and a good splash of water and cook on a simmer for 5 minutes. Add the sugar snap peas, chopped bell peppers and the tofu and cook a further 3 minutes until the vegetables are slightly softened but still have a bite to them.
  4. Serve the sauce with brown rice and sprinkle with sesame seeds and spring onions.

  • Category: Lunch/Dinner
  • Cuisine: Japanese

Keywords: Firecracker sauce, Wagamama

 

I would really appreciate some feedback on this recipe if you try it.

 

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2 Comments

  1. Wendy
    2nd August 2018 / 1:54 AM

    Which store did you get your tofu in the uk, can’t seem to find them

    • 8th August 2018 / 12:48 PM

      Hiya! You can find them in tesco or the co-op 🙂

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