This recipe is the one to make if you are craving for some Chinese takeout but can’t actually do it! I am not a big fan of cauliflower but I quite enjoy it in this recipe. This sweet and sour tofu is so full of flavors, it will soon be a favorite of yours!
I love a good Chinese takeout, I haven’t had a decent one in forever! For some reason, the little backward town where I live has dozens of smoke shops and sweepstakes but not one single Chinese restaurant. The closest I have come to something similar is by ordering some Japanese! The nearest decent Chinese restaurant is at least 30 miles away! Talking about a bummer!
My daughter and I got snowed-in the other day. I still can’t believe I am still seeing snow in March!
After fighting and debating with her on what we should get for lunch, I made the decision to cook some sweet and sour tofu. At first, she was quite upset about it; she despises cauliflower as much as I do. For some obscure reasons, I just keep buying it we much prefer eating broccoli!
Since it was in the fridge and no food goes to waste in my kitchen if I can help it, I made a deal with her. I will sit down to watch an entire cat in the hat episode with her in exchange for her eating this sweet and sour tofu. ( FYI, I had the wrong end of the bargain. The theme song is still stuck in my head!)
Half an hour later, lunch was served! I swear I almost passed out when she asked me for a second serving!
Sweet and sour tofu | Homemade & healthy
When making this sweet and sour tofu I either roast the cauliflower if the time allows it or I pan fry it if I am in a rush! Either I will be delicious if you like cauliflower.
I always like it over brown rice steam with green onions. My daughter had it with avocado, she eats everything with avocado! We are always asking my husband to pick up avocado for dinner!
When you are making this tofu, you can either use apple cider vinegar, white wine vinegar, or sherry vinegar; either one would do for the sour part. For the sweet part, I use ketchup. I don’t really care for adding sugar to my food if I can skip it! It’s just a matter of preference really. Besides, the ketchup provide such a beautiful color to the dish!
It would mean the world to me if you could leave a rating after trying this recipe!
- 1 pack of 12 oz extra-firm tofu
- 1 tbsp. tamari or soy sauce
- 1 tbsp. sherry vinegar, Apple cider vinegar, or white wine vinegar
- 4 cloves garlic, crushed
- ½ sliced green onions
- 1 cup thinly sliced celery
- 1 cup vegetable broth
- 2½ cup cauliflower, chopped
- 2 tbsp ketchup, low sodium
- ½ tsp. black pepper
- 2 tbsp. cornstarch
- 1 tbsp. coconut oil
- In a kitchen towel, pat the tofu dry. Slice into one inch-cubes. Add to a bowl. Coat it with one tablespoon of the cornstarch.
- Heat up the coconut oil. Add the tofu to it. Let it cook for 5 to 8 minutes or until the tofu is golden. Keep tossing to avoid burns.
- Transfer the tofu to a plate, set aside.
- Add the cauliflower to the pan along with the crushed garlic.Let cook for around 3 minutes.
- Then add the celery, ketchup, and the black pepper. Lower the heat. Let simmer for an additional 2 minutes.
- Meanwhile, combine the broth in a bowl with the cornstarch. Whisk it really well.
- Add the cornstarch mixture to the pan. Let it cook until it thickens.
- Add the tofu. Lower the heat to low. Toss in the green onions.
Catch you next time!