“Ahh Eee Ooo Killer Tofu” Sweet and Sour Tofu and Vegetables
Sweet and sour tofu and vegetables is one of those dishes at Chinese restaurants that I love, but after eating it I feel like a fatty because its usually fried tofu with sweet and sour sauce. So I decided to make my own version of this restaurant favorite and this version cuts out a lot of the fat!
What You Need:
1/2 Pineapple cut into small chunks
1 bag of a broccoli stirfry mix (you can find this in the produce section)
2 Cups of cooked edamame
1-2 Blocks of Firm Low-Fat tofu (drained and cut into desired shape/size)
1 bottle of Sweet and Sour Sauce (find in the Ethnic aisle of the market)
1 Onion (chopped in large pieces)
1 container of sliced white mushrooms (washed and drained)
Heat oven to 400 degrees on convection
1. Place tofu on a greased cookie sheet. Place in oven for about 30-45 minutes. Once the tofu has started to crisp, apply sweet and sour sauce with a brush about 3 times during the 45 minutes. During the last 10 minutes, add the pineapple to the cookie tray. Coat the pineapple with the sweet and sour sauce and place back in the oven to cook for the remaining minutes.
2. Meanwhile, steam the broccoli stirfry mix and the edamame and set aside. Then, place the chopped onion into a pre-heated greased sautee pan. Cook onions until they are soft and almost clear. Then add the mushrooms. Sautee the vegetables together until the mushrooms have fully cooked.
3. Once the tofu and pineapple are done, combine them with the vegetables. Add the remaining sweet and sour sauce to the vegetable and tofu mixture. Serve immediately.
*This dish is great with brown rice or quinoa!
**I apologize for the poor picture quality. I’m in need of a new camera!
3 years ago