Adapted from So Vegan

2

Sweet N Sour Tofu

This recipe has been adapted from a recipe from So Vegan. Check out the video but make sure that you don't use the oil, replace the salt with the savory spice blend.

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Ingredients

• 1 Block of firm tofu or 300g
• 80g (2.8oz) Brown rice
• 1 Yellow pepper
• 1 Brown onion
• 40g (1.4oz) Organic Kale
• 1 Red chilli
• 1 Tablespoon tamari
• 2 Tablespoons tomato puree
• 1 Tablespoon homemade date syrup
• 1 Tablespoon apple cider vinegar
• 4 Tablespoons cornflour
• Small handful of cashews (pre soaked & dried)
• Savory Spice Blend
• Pepper

How To Make

1. Cook up the brown rice.
2. Dice the yellow peppers into bite sized pieces.
3. Chop the kale (talking of the stalks that are tough to eat)
4. Wash, drain and rinse the tofu. Pat dry with a kitchen towel so that its dry
5. Cut the tofu into 2cm cubes.
6. FOR THE SAUCE
7. In a bowl mix together the tamari, tomato puree, date syrup, apple cider vinegar and half of the chilli with 2 tablespoons of cold water.
8. Place the cornflour into a bowl with a pinch of savory spice blend.
9. Place the tofu cubes into the bowl and coat evenly.
10. Place the kale on a baking tray with a pinch of savory spice blend and combine with some seasoning, spread out into an even layer. Place in the oven for 5-10 minutes or until turning crispy. or alternatively steam the kale for 5 minutes. Do not overcook or you will lose the nutrients.
11. Heat a large wok or frying pan on a medium-high heat and cook the tofu for 10 minutes turning occasionally until turning golden. Then add the onion and pepper and cook for 5 minutes until softening.
12. Add in the sweet and sour sauce and turn down the heat.
13. Cook for 1-2 minutes until the sauce has thickened.
14. Spoon the brown rice into 2 warm bowls alongside the sweet and sour tofu and kale.
15. Sprinkle with some crushed cashews and the remaining chilli.
16. Additional toppings could be some green nori sprinkle (Clearsprings brand is good for this)