Tuesday, June 27, 2017

Clean Eating Sweet and Sour Tofu

These past weeks have been a fun and busy week for us. We did a summer blast ( a summer camp from our church), volunteered to help and had a dance recital. In between those? ..the usual family stuff. Now , I am just slowing it down.  Calm before the storm so to speak. We have at least two weeks of rest and unplanned days. July will be another kind of fun, extra activities and busy for us. Our secret to not go stressing and crazy? Take it one week ( or a day) at a time , a good planner , lots of prayers and to remember that this day (or season) will pass. So try to find happiness and thankfulness in small things.

I had been craving for sweet and sour pork lately. Because of the busy weeks that we had, our fridge was not fully stocked yet. Luckily, a package of tofu and veggies ..saved the day. This recipe is so easy to make! Full of flavor and healthy to boot. Perfect for my craving. The sauce is so good and I love that the tasty sauce was absorbed by the tofu. Not everybody likes tofu. Depending on how you cook the tofu, it can really be bland. But this recipe? You will surely fall in love with a bowl full of  sweet and sour tofu.



Ingredients:

1 package extra firm tofu
2 tbsp cornstarch, divided
2 tbsp EVOO
2 cloves garlic, minced
2 tsp organic powdered ginger
1 cup diced red bell pepper pepper,
1 cup diced green bell pepper pepper
1 cup , sliced zucchini
1 cup , sliced red onion
1/4 cup rice vinegar
1/4 cup sweetener of choice ( maple syrup, agave, raw honey)
2 tbsp liquid aminos
2 tbsp cold water
black pepper
optional: red pepper flakes or homemade sambal oelek

Directions:

Start by draining the tofu. Place the tofu on a plate lined with absorbent paper towels.
 Place another towel on top of the tofu and top with another plate. Leave it for 15 minutes then I flipped the tofu again, making sure to drain it well. Cut the tofu into 1 inch cubes ( or a little larger if you like) , place in a bowl, drizzle with 1 tbsp of cornstarch. Mix carefully.


Heat a wok or large pan over medium-high heat. Add oil and fry the tofu until crispy and golden brown on all sides, about 10 minutes. 


While the tofu is frying, in a separate bowl mix the rice vinegar, sweetener, and liquid aminos. . You can adjust the ingredients to your liking( sweet and tangy) I know some like it more sweet, some like it more salty. In a separate small bowl, stir together the water and remaining tablespoon of cornstarch. Add the cornstarch mixture to the sauce and set aside. When the tofu is cooked, remove it from the pan and drain on a plate lined with paper towel. 


  Heat a tbsp of  oil,using the same frying pan , saute the red onion until translucent, add garlic .  Add the chopped vegetables and cook until tender, about 2 minutes. 


 Pour the sauce over and bring to a boil. Reduce the heat and simmer until the sauce has thickened. Remove from the heat and add the tofu. Stir to coat.


 Serve over warm rice or quinoa.



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2 comments:

  1. Hi Christina. Visiting the Healthy Living Party Link Party and Saw Your Post. Yum, yum. I love tofu and am vegan. When I do this recipe, I'll make sure it's healthy by using organic cornstarch (most others are GMO) and a vegan sweetener like maple syrup. Be well and thanks for sharing and hosting this fun party. Nancy Andres @ www.colors4health.com

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  2. My wife made this for lunch earlier in the week and it was delicious! A definite keeper!

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