Sweet and Sour Tofu with Asian Greens
Ingredients
- 450g Firm Tofu (30 min pressed)
- 2 Garlic Cloves (minced)
- 1 Tsp Ginger (Minced)
- 1 1/2 Tbsp Coconut Amino
- 2 Tbsp Apple Cider Vinegar (sub rice vinegar)
- 1/3 Cup Tomato Paste
- 30g Arrowroot Powder
- 120ml Water
- Oil (as required, optional)
Asian greens
- 4 Bunches Bok Choy (halved lengthwise)
- 1/2 Tbsp Ginger (Minced)
- 1 Tbsp Sesame Oil
- 1 Tbsp Tamari
- 1/3 Lime (juiced)
- Dry Chilli (to taste, optional)
Preparation
In a small bowl, add roughly 1/4 of the arrowroot powder to the water and whisk, then set aside
Combine the sauce ingredients for the Asian greens by mixing the ginger, oil, tamari, and lime juice in a small bowl, then set aside
In a bowl, toss the pressed and cubed tofu with the remaining arrowroot powder, then set aside
In a small pot over medium heat, add the ginger and garlic and cook until fragrant, then reduce the heat to low, add the tomato paste, rice vinegar, coconut amino, and arrowroot/water mixture, whisk well, and once it reaches a slow boil or simmer, remove from heat and set aside
In a pan over medium/high heat, add the Asian green sauce mixture, dry chilli, and the bok choy, cook for 2-3 minutes each side, then set aside keeping warm
In the same pan, add the tofu, cooking each side until brown and crispy, then remove from heat, combine with the sweet and sour sauce, let sit for 2 minutes, divide the bok choy between bowls, and top with the sweet and sour tofu