Sweet and Sour Tofu Bowl
Ingredients
- 500g Firm Tofu (cubed)
- 1 Cup Dry Rice
- 200ml Pineapple Juice
- 1/3 Cup Maple Syrup
- 3 Tbsp Rice Vinegar
- 1.5 Tbsp Tomato Paste
- 1.5 Tbsp Coconut Aminos
- 1 Tbsp + 1 Tsp Arrowroot Flour
- 2 Tbsp Water (warm)
- 1/4 Cup Water (for baking)
Preparation
Cook the rice as per the packaging directions and set aside.
Preheat fan forced oven to 190°C (370°F) and line a baking tray with baking paper and cover with 1/4 cup of water.
Add the cubed tofu to the baking tray and cook in the oven for about 10 minutes or until golden brown.
While the tofu is baking, in a bowl combine the maple syrup, rice vinegar, tomato paste, and coconut aminos.
Add the sauce mixture to a large pan on medium heat and continue to heat until it starts to simmer, then reduce the heat to low and transfer the cooked tofu from the oven to the pan.
In a small bowl, add the arrowroot flour and the warm water and combine until you get a sludge. Add the sludge to the pan and mix in well. Once combined, remove the pan from the heat and continue to stir until you get a nice sticky thick sauce, which can take up to 5 minutes.
Serve with the rice and some steamed greens, optional but recommended. Enjoy.
