Sweet & Sour Tofu and Tangy 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 cinder vinager (sub rice vinegar)
- 1/3rd cup tomato paste
- 30g arrowroot powder
- 120ml water
- oil (as required, optional)
- ingredients (asian greens)
- 4 bunches bok choy (halved lengthwise)
- 1/2 tbsp ginger (minced)
- 1 tbsp sesame oil
- 1 tbsp tamari
- 1/3rd 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, set aside
Combine the sauce ingredients for the asian green by mixing the ginger, oil, tamari and lime juice in a small bowl, set aside
In a bowl toss the pressed and cubed tofu with the remaining arrowroot powder, set aside
In a small pot over a medium add the ginger and garlic and cook until fragrant
Reduce the heat to low then add the tomato paste, rice vinegar, coconut amino and arrowroot/water mixture
Whisk well once it reaches a slow boil or simmer remove from the heat and set aside
In a pan over a medium/high heat add the asian green sauce mixture, dry chilli and the pac choy cook for 2-3 minutes each side, set aside keeping warm
In the same pan add the tofu cooking each side until brow and crispy
Remove from the heat combining in the sweet and sour sauce let side for 2 minutes dividing the bok choy between bowls and top with the sweet and sour tofu