Today I want to share with you another recipe which features tofu as king! In case you missed my Asian-Inspired Tofu Sliders, hope you check it out also!
One of my favorite Chinese dishes is sweet and sour pork. However, I haven’t been to a Chinese restaurant in a very very long time..I can’t even remember the last time, and I have a pretty decent memory (or so I like to tell myself). The reason being my food preferences have changed a lot over the years – salty, greasy, heavy? No, thank you! (I guess I’m referring more to mall and buffet-style Chinese food). I don’t want to look like a jiggly puff at the end of the day.
However, I do LOVE the sweet and sour flavor combination. Solution? I’ll make my own version that’s lighter, healthier, and tastier! I replaced pork with tofu and added lots of fresh fruits and vegetables. The end result? It was worthy enough to submit to the “How To Tofu” challenge sponsored by The Soyfoods Council.
Sweet and Sour Tofu
- 1 block firm tofu
- salt and pepper, season to taste
- 1 Tbs EVOO + more for coating tofu
- 8 oz cremini mushrooms
- 1 bunch of broccoli florets
- 1 med apple
- 1 med carrot *
- 1 red bell pepper
- 1 med red onion
- 1/2 cucumber
- 2 kiwi
* Carrots I had on hand were very skimpy in size so I used 3 of them.
- 2 Tbs soy sauce
- 2 Tbs ketchup
- 1 Tbs brown sugar
- 2 Tbs distilled vinegar
- 4 Tbs orange juice
- 1 1/2 cup water
Thickener: 3 Tbs tapioca starch (or arrowroot, cornstarch) + 3 Tbs water
- Preheat oven to 375 F. Slice tofu into 1/2 in thick sheets. Coat each side with EVOO and season with salt and pepper. Lay flat on baking sheet and bake for approx 30-35 min, until golden brown and firm. Then slice into bite-sized squares.
- Wash, rinse, and roughly chop all the veggies into bite-sized pieces. Prepare the sauce and the thickener and set aside.
- Under med-high heat, add 1 Tbs EVOO to a large pan. Throw in all the produce and cook, approx 5 min.
- Pour in the sauce, bring to boil. Then simmer low until the fruits and veggies get slightly softened. *
- Pour in the thickener. Stir well to incorporate.
- Pour generous amount of sauce on top of the baked tofu.
* Be sure to not overcook! You don’t want them to get mushy.
The verdict? Ok, I cannot RAVE enough about the sauce…is this quite vain of me since I made it? Oh wells, you’ll just have to forgive me and let me have my moment here . Although my husband was missing the meat (no surprise there), he really liked the tofu being used in this way…very different from the usual. You see, contrary to what some may believe, tofu is NOT boring at all! Yes, it has a very light and mild flavor, but that’s just the beauty of it – it’s like a blank canvas. There are endless applications. Whether you grill, bake, steam, or fry it, you can add any number of sauces to make the experience that much more special. Tofu will just soak it up!
If you’re trying to introduce your child to tofu, make this recipe! The sauce is on the sweeter side so he or she may be more willing to give it a try and like it! Tofu may become one of their new favorites.
So have I inspired you to try more tofu or soy recipes? You need more, you say? Well, today’s your lucky day because I have an awesome cookbook giveaway for you, thanks to The Soyfoods Council!
In this cookbook, you’ll find 88 recipes which use soy products like you’ve never seen or imagined before! Lemon soy pudding cake, edamame dip, grilled chicken with three bean salad, anyone? And this book is not just for the vegetarians. There are also recipes which incorporate soyfoods with meat, poultry, and seafood.
So are you ready to try some of these recipes yourself? I’m super excited to give this cookbook to one of my lucky readers .
-Please leave me a comment answering one of these questions: What’s your favorite soyfood? How do you like to prepare it?
For 2 extra entries:
-Follow me on Twitter @savortherainbow and tweet something like ”win a copy of Simply Soy Coobook from @savortherainbow http://wp.me/p2tSfW-Gh.” Leave a separate comment telling me you did this.
-Like me on Facebook.
Giveaway will be open through midnight EST Monday, October 22. The winner will be announced Tuesday.
“By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Disclosure: The Soyfoods Council compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.