No Flour, Sweet & Sour: Fried Tofu Bowls
Inspired by one of my top viewed recipes, orange cauliflower, I was determined to master a sweet & sour sauce. If wanting meat, you can sub the tofu chicken or shrimp. Cauliflower would also work if not wanting tofu.
When slicing the tofu, I find it easier to cube the tofu prior to pressing the water out. The quickest way to do this is by wrapping the cubes in paper towels. Be very gentle in this process to try to keep the cube shape together. The larger the cubes are, the easier this process is when setting up the dredging station and frying.
Sweet & Sour Fried Tofu Bowls
Ingredients
Sweet & Sour Sauce
- 1/3 cup pineapple juice I used canned pineapples then drained the juice
- 1/3 cup brown sugar
- 2 tbsp ketchup
- 4 tbsp sirarcha sauce I love Trader Joe's
- 3 tbsp rice wine vinegar
- 2 tbsp soy sauce tamari for gf
- 1/4 cup water
- 1 tbsp cornstartch
- 1 tbsp water you will mix this with the 1 tbsp cornstarch
Tofu Bowl
- 1 block firm tofu cubed & pressed
- 1 cup non-dairy milk I used almond
- 2 cups corn starch
- 1 tbsp apple cider vinegar
- 1 tbsp salt
- 3 cups canola oil there should be 1-2 inches of oil in pot
- 1 cup jasmine rice cooked per instruction & add salt
- green onions for topping
- sesame seeds for topping
Instructions
- Cook rice as directed, set aside. I like to stir in vegan butter & salt.
- Cut tofu into small cubes then press out water witih paper towels. You can use something heavy on top to press the tofu. Set aside once done.
- In a large sauce pan over medium heat, combine all sauce incredients except the 1 tbsp of corn starch and 1 tbsp of water. Whisk to combine.
- Whisk the 1 tbsp of corn starch and 1 tbsp of water in a seperate bowl then add to the sauce pan and bring heat to a low simmer. Cook for 3-5 minutes until sauce has thickened. Remove from heat and set aside once done.
- Add almond milk and apple cider to a mixing bow, stir to combine then let sit for a few minutes. While that rests, add corn startch and a bit of salt in another mixing bowl, whisk to combine. This will be your dreging station.
- Heat canola oil in a large pot over medium. While canolia oil is heating, you will begin dredgin the Tofu. Dip the tofu first in the corn startch mixture, then dip into almond milk mixture, then back in cornstarch. Shake off excess powder thne repeat till all cubes are coated.
- Lower canola oil pot to low/medium heat and begin carefully dropping in the tofu cubes. Use tongs to turn as needed. Cook each side about 5 minutes. Lay paper towels down to set tofu cubes on once fried to absord the excess oil.
- Reheat the sweet & sour sauce then add all fried tofu cubes to sauce pan. Stir till evenly coated.
- Divide rice into 2 serving bowls, add sweet & sour tofu, chopped green onions, and sesame seeds. Ready to serve!
