Crispy Sweet And Sour Tofu

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Crispy Sweet And Sour Tofu

 

Sometimes it’s nice to stick with the simple things. Keep dinner easy with lightly crisped tofu doused in traditional tangy sweet & sour sauce! It’s perfect served over rice or with sautéed chinese broccoli or bok choy.

 

 

Ingredients:

sweet & sour sauce:

2 tsp cornstarch mixed with 2 tsp water

2 tsp vegetable oil

2 garlic cloves, minced

1/2 tsp fresh grated ginger

1/2 tsp chili pepper flakes

1/3 C unseasoned rice vinegar

1/2 C water

1/2 C agave nectar (maple syrup or sugar)

2 tbsp tomato paste

2 tbsp low-sodium soy sauce (or gluten-free tamari to make it a gluten-free dish)

1/4 tsp sea salt

 

tofu & coating:

1 brick of medium firm tofu (or firm tofu)

3 tablespoon vegetable oil (for pan frying)

1/3 cup brown rice flour

1 tbsp cornstarch

1/2 tsp sea salt

1/2 tsp garlic powder

1/4 tsp ground pepper

 

Direction:

Step 1:     Drain the brick of tofu from the packaging water and cut into bite size cubes. Allow the cubes to sit on a clean tea towel or paper towel to get rid of excess water while you prepare the sauce.   To make the sauce mix cornstarch and water in a small bowl and set aside.

    

 

 

Step 2:     Combine rice flour, cornstarch, sea salt, garlic powder, and ground pepper together in a mixing bowl.   Dust the mixture over tofu. You want it to stick and coat the cubes of tofu!   Heat up a non stick pan with oil.   Place tofu pieces into the pan.   Fry for 2 to 2 1/2 minutes. If some stick together you can gently separate them in the frying oil with a  spoon.  Turn the tofu pieces and let cook for another 2 minutes.  Keep turning till all sides are crispy.  Remove crispy tofu from the pan and  let them sit on paper towel to absorb excess oil. Continue this process with remaining tofu .

        

 

 

Step 3:    In a same pan heat 2 teaspoons of vegetable oil over medium-low heat. Add minced garlic, ginger, and chili pepper flakes. Stir for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic or ginger. Then add in remaining sauce ingredients and whisk together over medium heat until just bubbling. Then whisk in the cornstarch and water mixture. Whisk frequently for 10-12 minutes until thickened and reduced.  Add the crispy tofu to the pan with the sauce.   Mix till each piece of tofu is coated with the sauce.

    

 

 

Serve over rice or vegetables.

NOTE: if you want to bake the tofu all you need to do is toss the cubes in 2 tablespoons of cornstarch in a large bowl and lay out in an even layer slightly spaced apart on a large parchment lined baking sheet. Bake in a preheated 425 F oven for 30 to 40 minutes until crispy and golden brown. Then coat in warm sweet and sour sauce right before serving!