Thursday, June 13, 2013

Sweet and Sour Tofu

Full Disclosure: By posting this recipe I am entering a recipe contest sponsored by National Honey Board and am eligible to win prizes associated with the contest. I received a gift card to offset the expense of my ingredients. 
This recipe requires two prefaces

1. This was originally a cake recipe. I had grandiose plans of making an olive oil and honey cake. I am not baker. (That's my sister-you can read her amazing recipes here and my mother). Needless to say baking does not do well with experimentation, and 1 hour wasted, i ended up with cake in the trash. fail. this is much, much, much, much, better.
2. Yes I am plant-based and Yes I eat honey. It's the most natural of all sweeteners in my book (it requires absolutely no processing or tampering from humans). Bees are rad and I hope they stop dying, but as far as I can tell honey isn't what's killing them. Fun honey fact: There are more than 300 varietals in the United States alone, with flavor nuances depending on the bees' food.  Local and raw=the holy grail of honey. It's worth the price tag, trust me.

"We are grateful to thehoney bee for all that it gives." -Boston Honey Company
Sweet and Sour Tofu
serves 4

1 block extra firm tofu, water pressed out
1 T coconut oil or hot sesame oil (if you like some heat like me)
Brown Rice
Vegetables

Sauce:
2 T raw honey
1 T Braggs liquid aminos (or low sodium soy sauce)
1 T Siracha
1 T lemon juice
1 T apple cider vinegar
4 cloves garlic
1 tsp grated ginger

1. Mix sauce together thoroughly and set aside
2. Cut tofu in small squares (~20 per block). Cook well in a nonstick pan. (this nano-ceramic pan is my life-saver. Go get one) until tofu is browned
3. Pour sauce over tofu, and let simmer for 10 minutes
4. Serve over brown rice and veggies, with extra sriracha if you want more heat.

It's spicy, it's sweet, it's sour. BAM! Enjoy!

Looking to do some of our own kitchen experiements? May it go better than my cake! Here's how to sub honey for another sweetener: For sauces, marinades and salad dressings, substitute honey for up to half the sweetener. In baking, for each cup of honey used,  reduce any added liquid by ¼ cup, add ½ teaspoon baking soda and reduce the oven  temperature by 25 degrees Fahrenheit.

3 comments:

Carlene Thomas RD said...

I'll take this over cake any day!

Deanna - Teaspoon of Spice said...

Hee hee - love the honesty of this post and I'm kind of glad the cake didn't work out because this looks so so good.

serena said...

I love the scoop about the pan...and of course the recipe looks delish!