Crispy tofu with Vegetables sweet & sour, now it’s getting exciting, because I can’t tell you how much I’ve been waiting for this. To be honest, sweet and sour Dishes always liked to eat, however, I did not like the additives that are used in many restaurants. If you are lucky enough to live in Berlin, you can of course enjoy numerous restaurants that offer really good quality and still cook vegan. Unfortunately, we don’t have that privilege here, because there’s not even one good Asian, Chinese or other exotic store within a 10km radius. Oh man, now I just have to think of the excellent vegan duck that my husband ate in Berlin. If you are interested, you can find my Berlin tips on my Instagram account @veganevibes in the Stories. But now let’s start with a really delicious Dish , I promise.
Vegetables sweet and sour a poem
Actually it is really not difficult this Recipe . Cook the rice, press the tofu, mix the sauce together, chop the vegetables and then somehow put it all together. How exactly it goes, you will find of course as always in the recipe description. I find the Tofu with sweet and sour vegetables simply exciting. With this you can prove that Tofu does not taste as bad as its reputation suggests. I can still remember working in my mom’s health food store when I was a student. At that time, there was also already a pretty good selection of tofu varieties, but I also always had the prejudice that tofu can not taste. Since I am vegan, I can only say: No way! Tofu tastes just as good as you prepare it. My motto “Make Tofu great again”.
Chinese vegan food? In the twinkling of an eye, I promise
For the sweet and sour sauce we need tomato puree, raw cane sugar, pineapple juice, rice vinegar, tamari (or another soy sauce of choice), garam masala and cornstarch. The Garam Masala you can also mix together yourself, or another Chinese Use spice mixture of choice.
The Stir Fry couldn’t be simpler, garlic, ginger, bell bell pepper, cauliflower, carrots, pineapple chunks, a little water to saute.
Vegetables the love of my life
What must not be missing in any case? Basmati rice and a portion of vegetable protein and we get that from tofu, for example. Crispy Tofu ? The definitely goes great with this dish, alternatively chickpeas, tempeh or another vegan protein source will work as well.
TIP: Sprinkle a portion of seeds and kernels over the dish. Sunflower seeds, pumpkin seeds, sesame seeds and hemp seeds are absolute nutrient boosters. Alternatively, fresh sprouts are also suitable.
The crispy tofu with vegetables sweet and sour is:
- Sweet and sour
- High protein
- simple to be produced
Let’s get started with this delicious vegan dish that’s sure to blow you and your friends away. I wish you a lot of fun with the re-cooking and am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegetables sweet and sour
- 15 ml Frying oil or other high heat oil if oil-free simply omit and steam with water
- 10 g Ginger peeled and grated, alternatively 2 tsp ginger powder
- 6 g Garlic cloves peeled, pressed or finely chopped, 2 cloves or 1 tsp garlic granules
- 200 g Cauliflower florets cut into coarse pieces
- 1 Paprika yellow, cut into strips, alternatively take red or green peppers
- 2-3 medium carrots cut into slices
- 300 g Pineapple cut into pieces from the jar, drain and save juice for the sauce
- 50-150 ml Water optional for steaming
FOR THE SWEET AND SOUR SAUCE:
- 1 ½ tbspn Cornstarch For thickening
- 100 ml Pineapple juice Juice that you have poured off before
- 15 g Tomato paste alternatively 2-3 dried tomatoes, very finely chopped
- 45 g Raw cane sugar or other sweetener of choice
- 60 ml Rice vinegar alternatively use apple cider vinegar or another mild vinegar
- 30 ml Tamari or another soy sauce according to Whal
- 1 tbspn Garam Masala * mix yourself alternatively another Chinese spice mixture of your choice
- If rice or quinoa is served, cook according to packaging instructions.
- One serving crispy Asian tofu prepare. Alternatively, use chickpeas, tempeh or seitan and sauté with the vegetables in the pan.
- In the meantime, heat a large skillet. Briefly sweat oil, ginger and garlic.15 ml Frying oil or other high heat oil, 10 g Ginger, 6 g Garlic cloves
- Add cauliflower, bell bell pepper, carrots and pineapple and stir vigorously once. Pour a little water, cover and steam for 10 minutes.200 g Cauliflower florets, 1 Paprika, 2-3 medium carrots cut into slices, 300 g Pineapple, 50-150 ml Water
- In the meantime, prepare the sweet and sour sauce. Provide bowl, mix together tomato paste, raw cane sugar, pineapple juice, rice vinegar, tamari, garam masala and cornstarch and pour over vegetables. Simmer briefly until the sauce thickens slightly.1 ½ tbspn Cornstarch, 100 ml Pineapple juice, 15 g Tomato paste, 45 g Raw cane sugar, 60 ml Rice vinegar, 30 ml Tamari, 1 tbspn Garam Masala * mix yourself
- Crispy tofu and other side dishes portion on plates, add sweet and sour vegetables and enjoy!Fresh coriander leaf, Basmati rice, Quinoa, Freshly baked naan bread
- Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.