Reminicent of your fav take-out spot, this vegan sweet and sour tofu recipe wil be your new make at home go-to!
2 cups white jasmine rice
½ cup water
3 tbsp arrowroot, plus 2 tsp (divided)
2 tbsp avocado oil, plus more for cooking
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 tsp sriracha
3 tbsp Mother Raw Ketchup
1 tbsp rice vinegar (or lime juice)
1 tbsp tamari (or coconut aminos)
1 block tofu (450g), drained and pressed, cut into cubes
Sesame seeds, for garnish
2 green onion, sliced thin on the bias
In a medium sized pot, cook the rice according to package directions.
Meanwhile, in a small bowl, add the water along with 2 tsp arrowroot powder and mix well with a whisk to combine. Set aside.
In a small saucepan over medium-low heat, add a splash of avocado oil and then add the garlic and ginger and cook for 1 minute, until fragrant. Then add the sriracha along with the arrowroot and water mixture as well as the ketchup, rice vinegar and tamari. Whisk to combine and cook for about 5 minutes, until slightly thickened. Remove from heat.
Meanwhile, in a large bowl, add the tofu along with the remaining 3 tbsp arrowroot powder and 2 tbsp avocado oil and a pinch of salt and toss gently to combine and ensure the arrowroot is mixed well.
In a well seasoned cast iron skillet over medium heat add a splash of avocado oil. Add the tofu cubes and cook until browned and crispy on one side, about 4 to 5 minutes. Then flip and cook the other side until crispy, about 4 to 5 minutes. Once crispy, add the sweet and sour sauce and toss to combine. Remove from the heat.
Divide the rice onto plates, and top with the crispy sweet and sour tofu. Garnish with sesame seeds and green onion. Enjoy!