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Recipes We Love

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:

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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