I mentioned yesterday that the Prince wanted to try Chinese food since it's his best friend favorite. Well, if you have food allergies and/or dietary restrictions then goodness knows dropping by the local Chinese restaurant might not cut it. So anywho...why stop at fried rice....let's whip up some sweet and sour tofu too!
P.S. Hubs loves Chinese food, once on a date, way back in the day, he invited me over to his place to cook for me...he picked up all the sides from a Chinese restaurant and cooked shrimp. Yep, that is still his idea of preparing a home cooked meal....bahahahhaha.
What you need:
Tofu:
12 ounces extra-firm tofu, organic, drained and wrapped in dish towel to absorb liquid for at least 20 minutes, longer if possible
1 cup arrowroot or corn starch
2 eggs, free range, beaten
¼ coconut oil, organic, unrefined
Salt/Pepper to taste.
Sauce:
½ cup honey
¼ cup apple cider vinegar
2 Tbls ketchup
2 garlic cloves, minced or grated
2 tsp gluten free tamari/soy sauce
What you do:
Add all sweet and sour sauce ingredients into large mixing bowl and set aside.
Preheat oven to 350.
Chop drained tofu (stand tofu on its side and cut in half, cut each half into fourths and each fourth into thirds)
Season tofu with salt and pepper.
Place cornstarch in mixing bowl/dish.
Place beaten eggs in a separate mixing bowl/dish.
First dip tofu chunks into cornstarch and then into egg wash.
Heat oil in large frying pan or wok.
Lightly brown tofu on both sides.
Toss browned tofu in sweet and sauce mixture.
Place tofu on parchment paper lined baking sheet.
Bake for 30 to 40 minutes, flipping each piece ½ way through.
Enjoy and report back.
*Served over jasmine rice.
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