I CANNOT begin to describe how much glee it gives me to return my a childhood love – sweet and sour dishes. As a kid, it was the pork that got me. But now, Eastfarthing has found us this amazing dish. And it is glorious. (Adapted from here – take a look at the original if you want to use just one block of tofu.)
Sweet and Sour Tofu
3 blocks firm tofu
about 3/4 cup gluten-free flour (we use Better Batter)
3 pinches salt
5 tablespoons safflower, grapeseed, or other neutral oil
3/4 cup lemon juice
3/4 cup honey
3/4 cup soy sauce
About 2 inches ginger, grated
4-5 cloves garlic, grated
sriracha to taste
4-5 bunches baby bok choy; trimmed like celery and chopped (while separating green pieces from white ones)
one bunch scallions, white and green parts chopped and separated
pineapple (10-16 oz canned or fresh)
2-4 large carrots or 16 oz frozen carrots
1. Press or freeze/defrost your tofu. Cut it into about 1-inch square cubes. In a gallon baggie, toss the tofu with the flour and salt until all the pieces have a thin coating (With three blocks, I need to do it in two batches).
2. Mix the lemon juice, honey, soy sauce, sriracha, garlic and ginger in a small bowl.
3. Warm the oil on med-high. In one layer, brown the tofu, about 4 minutes per side.
4. Return all the tofu to the pan if you browned it in two batches. Put in the white and light green parts of the scallions and the white parts of the bok choy (add optional snow peas and/or carrots here) and cook for 2-3 minutes, stirring constantly. Add the green leaves and cook 1 more minute, then add the sauce. Add optional pineapple here.
5. Bring the tofu to a boil, then lower the heat and let it simmer until the sauce has reduced and coats the tofu thickly, about 10 minutes.
Garnish with the green parts of the scallions and serve over white rice.