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Ingredients
  • subheading: For the Tofu:
  • 1 Block(15oz.) Extra firm tofu
  • ½ Cup Vegetable broth
  • 1 Tablespoon Soy sauce or Tamari for GF option
  • 1 teaspoon Garlic powder
  • ½ Cup Corn starch
  • ½ teaspoon Salt
  • Oil for frying or non-stick spray for baking
  • subheading: For The Buffalo Sauce:
  • ⅔ Cup Hot sauce, I used Franks
  • ½ Cup Vegan butter, I used Earth Balance
  • ½ teaspoon Garlic powder
  • subheading: For The Pad Thai Sauce:
  • 1 Tablespoon Tamarind paste
  • ¼ Cup Vegetable broth
  • 3 Tablespoons Soy sauce or Tamari for GF option
  • 1 teaspoon Chili sauce, I used Asian Chili Garlic sauce
  • 2 Tablespoons Brown sugar or coconut sugar
Steps
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