Sweet and Sour Tofu with Asian Greens
Ingredients
- 450g firm tofu, pressed for 30 minutes
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1.5 tbsp coconut aminos
- 2 tbsp apple cider vinegar (substitute rice vinegar)
- 1/3 cup tomato paste
- 30g arrowroot powder
- 120ml water
- oil as required (optional)
- 1 cup basmati rice, uncooked (optional)
Asian greens
- 4 bunches bok choy, halved lengthwise
- 0.5 tbsp ginger, minced
- 1 tbsp sesame oil
- 1 tbsp tamari
- juice of 1/3 lime
- dry chili 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. Reduce the heat to low then add the tomato paste, rice vinegar, coconut aminos 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 medium/high heat add the Asian greens sauce mixture, dry chili and 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. Remove from the heat combining in the sweet and sour sauce let sit for 2 minutes dividing the bok choy between bowls and top with the sweet and sour tofu.
