Sweet and Sour Tofu (WFPB)
Prep Notes
Make your favorite grain: rice is traditional, organic brown rice is healthiest.
Yields
1-2 servings
Ingredients
2 cloves of crushed and chopped garlic
1/4 cup of sliced onion
1/2 cup sliced tomatoes
1/2 cup chopped pineapple
1/4 cup chopped green onions
1/2 cup sliced cucumber (or broccoli or cauliflower)
1/2 cup of sliced tofu
1 tbsp. organic canola oil or toasted sesame oil or use water if desiring no oil
2 tsp. soy sauce
2 tsp vegan oyster sauce
3 tbsp. water
1 pinch of salt
Directions
- Pour the tsp of oil in a wok on low heat, add onions to sweat. Then add garlic and tofu and a pinch of salt. Stir until fragrant. When tofu is almost done, add tomatoes, cucumber, water, soy and oyster sauces, sugar and tomato sauce.
- Turn the heat up. Stir and let it cook for one minute.
- Add pineapple and green onions. Stir together well for 10 seconds. Turn the heat off.
- Serve with rice.
The taste should be sweet and sour. If not enough flavor, add seasoning to your own taste.
Notes
Cucumber can be replaced by other vegetables such as broccoli and cauliflower. These vegetables should be blanched first before adding to the wok. You can blanch vegetables by boiling 3 cups water mixed with 1/4 tsp. salt. Add vegetables to boiling water for 40 seconds.
Credit
Chang Mai Thai Farm Cooking School Recipe Book