Produce

NudeFood Recipes

Sweet n’ Sour Tofu

For the tofu
1 (16 oz) block firm or extra firm tofu
1/2 cup cornstarch
1/4 cup oil of choice we like olive or canola
For the sauce
1/3 cup agave or maple syrup
1/3 cup low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 clove garlic minced
1/2 inch fresh ginger minced
2 tsp arrowroot starch + 2 tbsp water (can also use cornstarch)
1 tbsp sesame seeds for topping Rice

Instructions:

Make the crispy tofu:
  • Drain and press the tofu for at least 30 minutes (follow our instructions for how to do this here).
  • Cut the tofu into small cubes.
  • Place the arrowroot starch in a mixing bowl.
  • Place the tofu pieces into the mixing bowl and shake around so that all the pieces are covered in arrowroot starch (alternatively you can coat each piece separately).
  • Heat the oil on a non-stick large frying pan over medium-high heat.
  • Place all of the tofu into the pan.
  • Allow the tofu pieces to get crispy on the bottom side, then flip them around and allow them to crisp on every side.
  • Remove the tofu from the pan and place on a plate or in a bowl. Rinse the pan and begin making the sauce.
Make the sauce:
  • In the saucepan over medium heat, combine the soy sauce with the maple syrup and whisk.
  • Add rice vinegar and sesame oil to the mixture and mix.
  • Next, add the chopped garlic, ginger and chili garlic sauce (if using). Mix.
  • In a separate, small bowl, combine the 2 tsp arrowroot starch with 2 tbsp water. Mix this until the starch is dissolved.
  • Add the arrowroot starch/water mixture to the saucepan and mix again.
  • Turn up the heat to medium-high and let the sauce cook until it becomes thick and sticky, continuously stirring while it cooks. Once it has thickened, turn the heat to low.
Combine and serve:
  • Add the crispy tofu to the pan and mix until the tofu is completely coated.
  • Serve as is or over cooked rice. Top with sesame seeds. Enjoy!
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