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Three Cup Tofu Poutine

Inspired by Taiwanese Three Cup Chicken and the classic Canadian Poutine, this dish uses baked fries, tofu and cashew mozzarella to create a healthier vegan fusion.
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Ingredients
  

Baked Fries

  • 3 small Russet Potatoes (or 2 large)
  • oil to spray
  • salt to taste

Cashew Mozzarella "Cheese Curds"

  • ¼ cup raw cashews (soaked overnight)
  • ⅔ cups hot water
  • juice of ¼ lemon
  • ½ tbsp apple cider vinegar
  • ½ tsp nutritional yeast
  • ½ tsp miso paste
  • ¼ tsp salt
  • 2 tbsp tapioca flour

For the Tofu

  • 6 oz extra firm tofu (pressed 30 mins minimum)
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • ⅓ cup cornstarch

For the Three Cup Tofu Sauce

  • ¼ cup + 2 tbsp soy sauce
  • ¾ cup water
  • 3 tbsp maple syrup
  • ¼ cup cooking wine
  • 1 tbsp toasted sesame oil
  • 2 tbsp cornstarch
  • 3 cloves garlic (sliced)
  • 1 tsp fresh ground ginger
  • 1 heaping cup fresh basil

Instructions
 

Cashew Mozzarella "Cheese Curds"

  • Soak the cashews in water overnight.
  • Add into the blender: lemon juice, apple cider vinegar, nutritional yeast, miso paste, salt and tapioca flour. Then blend until very smooth.
  • Transfer the mixture to a pan over medium heat, stirring continuously. Stir until a smooth and stretchy cheese is formed.
  • Transfer to a bowl or container and let it sit in the fridge for a minimum of 3-4hours.

Baked Fries

  • Preheat the oven to 425°F.
  • Slice the potatoes into strips, put onto a baking tray, toss in salt, and spray oil.
  • Spread on the baking tray evenly and bake at 425°F for 25 mins.
  • Flip the fries around and turn up the temperature to 475°F and bake for 15-20
    more mins or until lightly browned and crispy.
  • Remove from oven and transfer to a plate.

Three Cup Tofu

  • Slice the tofu in half and press for a minimum of 30 minutes with paper towel and a weight (I used a cutting board and some cans).
  • Using your hands, break up the tofu into irregular chunks.
  • In a bowl, combine 2 tbsp soy sauce with 1 tbsp of sesame oil and stir together.
  • Coat the tofu chunks in this mixture, then coat in cornstarch.
  • Turn on medium heat and spray the pan with oil. Pan fry the tofu until all sides are golden brown and crispy. Remove from heat and set aside.
  • In a bowl, combine soy sauce, water, maple syrup, cooking wine, cornstarch and ginger.
  • Lightly sauté the sliced garlic with sesame oil.
  • Pour in the sauce mixture into a pan over medium heat. Stir until it starts to thicken.
  • Add in the tofu, and stir until fully coated in the sauce.
  • Add in the fresh basil and cook for a few more minutes.

To assemble

  • Break cashew mozzarella into small chunks and place over fries on the plate
  • Pour the three cup tofu and the sauce over top.
  • Enjoy!