I can’t even begin to count the many tofu recipes I have tried. In the end there are only about 3 that I have made more than once. This is one. If you like very tart food use the lemon juice, otherwise leave it out, cut it back or add more honey.
This recipe is adapted from The Whole Food Bible by Chris Kilham, Rochester, VT: Healing Arts Press, 1997.
Sweet and Sour Sauce
2 garlic cloves, minced
2 Tbsp. grated fresh ginger
3 Tbsp. soy sauce
2 Tbsp. lemon juice
2 tsp. rice vinegar
2 Tbsp. honey
1/4 tsp. red pepper flakes
2 Tbsp. ketchup
1 Tbsp. arrowroot or cornstarch
1 Tbsp. canola or peanut oil
1/2 package (8 oz.) fir tofu, cut into 1/2-inch dice.
1 zucchini, cut into matchsticks
2 carrots sliced thinly
6 asparagus spears cut into 1-inch pieces or
1 small broccoli cut into florets (about 1 1/2 cups)
1 red pepper sliced thin
1 large onion, cut in half then sliced
about 1/2 cup sliced mushrooms
Drain tofu, wrap in a clean towel and place between 2 plates for 30 minutes.
Mix sauce ingredients, add tofu, stir to combine and let marinate 30 minutes.
Heat 1 Tbsp. peanut oil or canola oil in a wok. Stir fry zucchini, carrots and asparagus until tender. Remove from pan.
Add another tablespoon of oil, heat and stir fry pepper, onions, mushrooms for 2 minutes. Remove tofu from marinade with a slotted spoon and stir fry until hot about 2 minutes.
Stir up sauce, add to pan with zucchini mix and fry until all is hot and the sauce is thickened. Sprinkle with sesame seeds.
Serve with brown rice.