The other night I was craving a sweet and sour dish and searched for the perfect recipe that didn’t involve ridiculous amounts of brown sugar. I pieced this one together and now have a new favorite dinner!
I realize tofu isn’t for everyone and get that the taste and consistency can be pretty off putting. But, this recipe is a great example of the amazing things you can do with tofu to create great flavor. Another amazing thing about this recipe? Just sub the tofu for chicken if tofu isn’t your thing.
What You Need:
- 1/4 cup honey
- 2 T sunflower seed oil
- 1/4 cup low sodium soy sauce
- 1/4 cup whole wheat white flour
- Sriracha (or as much of your favorite hot sauce as you like)
- 1 T grated ginger
- 3 cloves grated garlic
- 3 scallions
- 2 bunches bok choy
- Lemon juice
- 14 oz package of firm tofu
What You Do:
1) Mix together the honey, soy sauce, sriracha, ginger, garlic, and lemon juice. Set aside for later. Add 1-2 T of water.
2) Slice the tofu into one inch squares and toss with the quarter cup flour until all tofu pieces are coated.
3) Chop the bok choy and scallions, keeping the white and green parts of each separated. Mash the garlic cloves and ginger too.
4) Heat the sunflower oil in a large pan, and saute floured tofu pieces until browned. About 3-4 minutes each side.
5) Add the white and light green parts of the bok choy and scallions and saute for about 3 minutes. Then, add the leafy green part of the bok choy and saute another minute.
Add the sauce mixture to the pan. Let the sauce come to a boil, then lower the heat and let simmer until sauce thickens.
6) The sauce should reduce by about half and coat the tofu pieces.
7) I served over brown rice and topped the green part of the scallions.
Next time I will probably double the recipe so there are more left overs for lunch the next day!