- In a large pot over medium heat, melt the butter. Add the flour and continue to cook for about two minutes, stirring constantly.
- Add the vegetable broth. Bring to a boil and continue stirring.
- Add the remaining ingredients. Continue to simmer for a few more minutes to reduce the sauce.
- Bring a pot of water to a boil. Crumble the tofu, then add to the boiling water and cook for two minutes. Drain and set aside.
- In a bowl, combine the remaining ingredients to make the marinade.
- Add the tofu, stir to coat with the marinade, then let rest for 30 minutes. Set aside.
- Slice the potatoes into six millimeter thick sticks. Add the potato sticks to a bowl of cold water and leave them there until ready to fry, to avoid browning.
- In a deep fryer, heat the oil (enough to cover the potato sticks once they’re added in the next step) to 325°F (160°C).
- Drain the water from the potato sticks, then pat dry using a clean kitchen towel. Transfer to the fryer basket, then lower into the oil and fry for about three minutes.
- Lift the basket out of the oil and let the fries rest.
- Increase the heat of the oil to 350°F (175°C).
- Lower the fries into the oil again and fry for four minutes, or until the fries are golden brown. Transfer the fries to paper towels. Season with salt and keep warm.
- Divide the fries between two serving plates. Add the tofu curds and ladle with sauce. Enjoy.
Tip: You can finish cooking the fries in the oven if you prefer that to frying them twice in oil.
Excerpted from The Buddhist Chef by Jean-Philippe Cyr. Copyright © 2019 Jean-Philippe Cyr. Photography by Samuel Joubert. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.