Pineapple Sweet Sour Crispy Tofu with Bok Choy and Ramen
Ingredients
- 1-14oz block extra firm tofu
- Olive oil
- 1-1/2 cups unsweetened pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup low-sodium Tamari or soy sauce
- 1 minced garlic clove
- 1/2 tsp finely grated ginger
- 1-2 tsp maple syrup
- 2 tbsp arrowroot
- 1/4 cup water
- Toasted sesame seeds
- Millet and brown rice ramen
Preparation
Press 1-14oz block extra firm tofu to remove excess moisture.
Cut tofu into 1/2-1 inch cubes.
Toss tofu cubes in olive oil.
Bake at 400F/200C on a parchment-lined baking sheet until golden brown.
In a small saucepan, mix 1-1/2 cups unsweetened pineapple juice, 1/4 cup apple cider vinegar, 1/4 cup low-sodium Tamari or soy sauce, 1 minced garlic clove, 1/2 tsp finely grated ginger, and 1-2 tsp maple syrup.
Bring the mixture to a boil while whisking.
Dissolve 2 tbsp arrowroot in 1/4 cup water.
Add the arrowroot mixture to the saucepan and whisk for 1 more minute until thickened.
Pour the sauce onto the baked tofu.
Add toasted sesame seeds.
Serve with millet and brown rice ramen.
