I’m not the biggest fan of Wagamama’s. Granted, both times I’ve visited I’ve ordered the exact same dish (Tofu pad thai with no egg or fish sauce), but it’s never really hit the spot for me. Perhaps it was the way they cooked their tofu or the inclusion of copious amounts of “the devil’s herb” that put me off. Regardless, my impression of Wagamama’s currently isn’t the best.
My meat-eating boyfriend however, has a very different opinion on the matter. To him, Wagamama’s is the best thing since sliced bread. On one occasion he asked me to try the sauce from his favourite dish, Firecracker Chicken, to see if I could be won over but unfortunately Wagamama’s own sauce contains fish so I did the next best thing and attempted to veganise the dish at home.
Now, I can’t vouch for this myself having never actually tasted Wagamama’s version, but apparently Nicky at Kitchen Sanctuary has done a pretty good job with her copycat recipe with one commentor even claiming she’s managed to create a recipe which has a 99% closeness to the real thing – that’s good enough for me! And all it took was a few simple adaptations on my part to make this recipe totally vegan -even better!
I can not fault how this recipe turned out, it’s literally the perfect combination of sweet and spicy! Every bite packs a ton of flavour and this is a dish that will most definitely feature in my regular rotation in the foreseeable future. It’s so easy to whip up tastes so much better than a greasy old takeaway. If this recipe is anything to go by, I might just have to give Wagamama’s another chance….third time lucky, right?
- 100g Organic Tofu pressed and cut into bitesize pieces
- 1 tbsp oil
- 1 red chilli, chopped finely
- 1 tbsp sriracha
- 2 garlic cloves, peeled and minced
- 4 1/2 tbsp light brown sugar
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp ketchup
- 1 tbsp malt vinegar
- 1 tbsp lime juice
- 1/2 tsp white pepper
- 1 tbsp oil
- 1/2 white onion cut into chunks
- 1/2 red pepper cut into chunks
- 1/2 green pepper cut into chunks
- 1/2 cup of snap peas
- Small bunch of spring onions, chopped
- Boiled Rice
- Wedge of Lime
- White Sesame Seeds
Ensure your tofu has been pressed prior to cooking, this will ensure it doesn’t crumble apart during the cooking process and allow for better absorption of flavour. You can use a tofu press to do this or follow this guide for an alternative method.
Begin by mixing all the marinade ingredients together in a bowl before placing in the tofu. Cover and allow to marinade in the fridge for at least an hour. The longer you allow the tofu to sit the more intense the flavour will be.
Cook rice according to instructions.
While the rice is cooking, heat the oil in a wok or skillet on high heat. Remove tofu from the marinade (set this aside) and cook through until your pieces start to become slightly brown. Add in onions and allow them to cook for around two minutes before adding in the rest of the marinade along with the peppers and snap peas. Continue to cook on medium heat for around 4-5 minutes, adding a splash of water if sauce becomes too thick. Add in spring onions and cook for another minute before removing pan from heat.
Create a rice mound by placing rice in a small bowl and pressing down with a spoon. Place a plate on top and flip over and remove the lid to create a mound like the one pictured above.
Carefully spoon the firecracker tofu around the rice and sprinkle with sesame seeds.
Place a lime wedge on top of the rice, serve and enjoy!
Note: This recipe would also work well served with quinoa or some udon noodles if you wanted to mix things up a little!