SWEET AND SOUR TOFU
Sweet and sour tofu, made in just 30 minutes. A plant-based version of this classic Chinese food that is much healthier than take-out!
Provided by Iosune
Categories Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- Mix the soy sauce or tamari and apple cider vinegar in a bowl until well combined.
- Incorporate the tofu cubes and let marinate for at least 5 minutes.
- 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 all the remaining tofu and cornstarch. Add more cornstarch if needed.
- Heat half of the oil in a skillet and when it's hot, add the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set it aside.
- Heat the other half of the oil in the skillet and when it's hot, incorporate the veggies (carrot, green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown. Set aside.
- To make the sauce just mix all the ingredients until well combined.
- Pour the sauce into the skillet and cook until it thickens, stirring frequently.
- Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
- Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
- Keep the leftovers in a sealed container in the fridge for up to 1 week.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 380 calories, Sugar 25.8 g, Sodium 1248 mg, Fat 10.8 g, SaturatedFat 1.9 g, Carbohydrate 58.6 g, Fiber 5.2 g, Protein 15.9 g
THE GREEN WOOD'S SWEET AND SOUR TOFU BOWL
Make The Green Wood's signature sweet and sour tofu bowl, comprised of smoky tofu, roasted sweet potato and cauliflower, avocado, kale and miso dressing. Eating beautiful, clean, real food is what The Green Wood is all about. Perfect for lunch or dinner, this bowl is vegan, bu...
Provided by Robin Winship
Categories Healthy
Time 45m
Yield 1 servings
Number Of Ingredients 19
Steps:
- Combine miso, sesame oil, sesame seeds, black pepper, sugar and rice vinegar in a small mixing bowl and whisk all together.
- Preheat oven to 400 degrees Fahrenheit. Toss cubed sweet potato in olive oil, salt and pepper, pour out onto baking tray lined with parchment paper and bake for roughly 20 minutes or until tender. Checking every 8 minutes or so, moving the sweet potatoes around with a wooden spoon. Do the same with the cauliflower florets, keeping them separate.
- Place the tofu cubes in a small bowl with as much sweet and sour sauce as you desire. Set aside to marinate for 10 minutes.
- Grill tofu cubes on a BBQ or grill pan.
- Once cooked through and tender, let cauliflower and sweet potato cool, as well as tofu cubes.
- Toss kale and spinach with miso dressing.
- Build salad in layers, first adding sweet potato, tofu, cauliflower, shaved beets, chickpeas,and lettuce. Keep layering and repeat until salad is built.
- Finish the salad with sesame seeds and green onions.
SWEET AND SOUR TOFU
An easy and zingy sweet and sour stir-fry. If you're not sure if you like tofu, try this!
Provided by polaris
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
- Slice tofu into chunky, bite-sized pieces.
- Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
- Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 57 g, Fat 11.3 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 557.8 mg, Sugar 30.3 g
SWEET & SOUR TOFU
Enjoy our sweet and sour tofu for one. With pineapple, red pepper, onion and Chinese flavourings, it's vegan and healthy, delivering three of your 5-a-day
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
- Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.
- Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.
Nutrition Facts : Calories 530 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
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