Sweet & Sour Tofu
(recipe from Simple Vegan Blog)
Servings: 2-4
Ingredients
For the sweet and sour tofu:
·
2 tbsp tamari or soy sauce
·
1 tbsp apple cider vinegar
·
10 ounces firm tofu (275 g), cubed
·
6 tbsp cornstarch
·
Extra virgin olive oil to taste
·
1 carrot,
chopped
·
1/2 green bell
pepper, chopped
·
1/2 red bell
pepper, chopped
·
1/2 onion,
chopped
For the sweet and sour sauce:
·
4 tbsp cane, coconut or brown sugar
·
2 tbsp tomato paste
·
1 tbsp apple cider vinegar
·
1 tsp tamari or
soy sauce
·
6 tbsp water (100 ml)
·
2 tsp cornstarch
Instructions
1. Mix tamari
or soy sauce and apple cider vinegar in a bowl until well combined.
2. Add the tofu
cubes and let rest for at least 5 minutes.
3. Drain the
tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of
cornstarch and toss to coat. Repeat this step with the rest of the tofu and
cornstarch. Add more cornstarch if needed.
4. Cook the
tofu cubes in a skillet with a little bit of extra virgin olive oil over
medium-high heat until all sides are golden brown. Remove tofu from pan and set
aside.
5. Cook the
veggies in the skillet with some water or oil over medium-high heat until
golden brown. Set aside.
6. To make the
sauce just mix all the ingredients until well combined.
7. Add the
sauce to a saucepan and cook until it thickens, stirring frequently.
8. Mix the tofu,
veggies and sauce in the skillet, stir and cook for about 5 minutes over medium
heat, stirring occasionally. Serve with some sesame seeds on top (optional) and
rice.
9. Keep
leftovers in a sealed container in the fridge for 4 to 5 days.
Note: make sauce x1.5 instead of above or not enough.
