Servings: 4
Ingredients
- 1/4 cup Arrowroot Powder divided 1/2 cup Water
- 3 tbsps Avocado Oil divided
- 2 Garlic cloves, minced
- 1 tsp Ginger minced
- 1 tsp Sriracha
- 1/4 cup Sugar Free Ketchup
- 2 tbsps Rice Vinegar
- 1 tbsp Tamari
- 1 1/16 lbs Tofu extra-firm, pressed and cubed 1/4 cup Cilantro (finely chopped, optional)
- 1 tsp Sesame Seeds
Instructions
- In a small bowl add 1/4 of the arrowroot powder to the water and whisk well. Set aside.
- In a small saucepan over medium-low heat, add 1/4 of the oil. Once hot, add the garlic and ginger and cook until fragrant, about 1 to 2 minutes. Then add the sriracha, ketchup, rice vinegar, tamari and the arrowroot mixture. Whisk well to combine and let it come to a boil. Reduce the heat and let it simmer for about 5 minutes. Turn off the heat.
- In a large bowl, toss the tofu with the remaining arrowroot powder and remaining oil. Toss gently to combine, ensuring the tofu is coated and no white powder remains.
- Heat a cast-iron skillet over medium heat. Once hot, add the cubed tofu and cook until crispy on one side, about 5 minutes. Flip and cook for another 5 minutes, until crispy.
- Turn the heat off, but leave the skillet on the same burner. Add the sweet and sour sauce to the tofu and toss to combine. Divide onto plates and top with cilantro and sesame seeds, if using. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is equal to approximately 1 cup cubed tofu.
No Ketchup
Use tomato paste instead.
No Sriracha
Use red pepper flakes instead, or omit for no spice.
No Rice Vinegar
Use lime juice instead.
How to Serve
Serve with rice, quinoa, cauliflower rice or noodles.
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is equal to approximately 1 cup cubed tofu.
No Ketchup
Use tomato paste instead.
No Sriracha
Use red pepper flakes instead, or omit for no spice.
No Rice Vinegar
Use lime juice instead.
How to Serve
Serve with rice, quinoa, cauliflower rice or noodles.
Extra-Firm Tofu
To press the tofu, wrap in paper towel, place a plate or cutting board on top of the block of tofu. Place a heavy pan or heavy object on the cutting board. Let the tofu rest like this for 15 to 30 minutes.
