Crispy Sweet & Sour Tofu

If you think that tofu isn't tasty, try out this Crispy Sweet & Sour Tofu. You will change your mind with this perfect comfort dinner.

Serve it on a bed of rice or noodles and top it with your favorite veggies!

Servings

1

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

Print

With ImageWithout Image

Crispy Sweet & Sour Tofu

If you think that tofu isn't tasty, try out this Crispy Sweet & Sour Tofu. You will change your mind with this perfect comfort dinner. Serve it on a bed of rice or noodles and top it with your favorite veggies!

Ingredients

• 8 grams Arrowroot Powder (divided)
• 30 milliliters Water
• 1O milliliters Avocado Oil (divided)
• 1/2 Garlic (cloves, minced)
• 1 gram Ginger (minced)
• 2 grams Sriracha
• 15 grams Sugar Free Ketchup
• 10 milliliters Rice Vinegar
• 5 grams Tamari
• 115 grams Tofu (extra-firm, pressed and cubed)
• 1 gram Cilantro (finely chopped, optional)
• 1 gram Sesame Seeds (optional)

Instructions

1. In a small bowl add 1/4 of the arrowroot powder to the water and whisk well. Set aside.
2. In a small saucepan over medium-low heat, add 1/4 of the oil. Once hot, add the garlic and ginger and cook until fragrant, about 1 to 2 minutes. Then add the sriracha, ketchup, rice vinegar, tamari and the arrowroot mixture. Whisk well to combine and let it come to a boil. Reduce the heat and let it simmer for about 5 minutes. Turn off the heat.
3. In the meantime, in a large bowl, toss the tofu with the remaining arrowroot powder and remaining oil. Toss gently to combine, ensuring the tofu is coated and no white powder remains.
4. Heat a cast-iron skillet over medium heat. Once hot, add the cubed tofu and cook until crispy on one side, about 5 minutes. Flip and cook for another 5 minutes, until crispy.
5. Turn the heat off, but leave the skillet on the same burner. Add the sweet and sour sauce to the tofu and toss to combine. Serve it on a bed of rice or noodles and top it with your favorite veggies, with cilantro and sesame seeds, if using. Enjoy!

Notes:

Leftovers

Refrigerate in an airtight container for up to five days.

No Ketchup

Use tomato paste instead.

No Sriracha

Use red pepper flakes instead, or omit for no spice.

No Rice Vinegar

Use lime juice instead.

How to Serve

Serve with rice, quinoa, cauliflower rice or noodles.

Extra-Firm Tofu

To press the tofu, wrap in paper towel, place a plate or cutting board on top of the block of tofu. Place a heavy pan or heavy object on the cutting board. Let the tofu rest like this for 15 to 30 minutes.

Calories

130.22

Fat (grams)

7.56

Sat. Fat (grams)

1.24

Carbs (grams)

5.00

Fiber (grams)

1.75

Net carbs

3.25

Sugar (grams)

1.86

Protein (grams)

12.91

Sodium (milligrams)

466.46

Cholesterol (grams)

0.00

Vegan

Dinner

Asian

Did you make this recipe?

Tag @catherinepolet.coach on instagram and hashtag it #healthydeliciousrecipes

Created using The Recipes Generator