Chinese take away food can always be loaded with msg and isn’t all that good for you. We thought we’d share this amazing sweet and sour sauce recipe with you. It’s so delicious and extra satisfying knowing you can make it yourself and you can control what’s going into your body.
Takes
Serves 4
Ingredients
For the Sweet & Sour Sauce:
2clovesgarlic
Thumb-sized piece of ginger
3tbspwhite rice wine vinegar
100mlagave syrup
2tbsptomato purée
2tbsparrowroot
100mlboiling water
2tbsptamari
For the Stir Fry:
2tbspoil
400gtofu
½bunch of scallions(spring onions)
½head of pak choi
1red pepper
1yellow pepper
1carrot
2tbsptamari
100ggreen beans(a handful)
Sesame seeds for garnish
Instructions
Prepare the Sweet & Sour Sauce:Add the garlic, ginger, rice wine vinegar, agave syrup, and tomato purée to a blender.In a small bowl, mix the arrowroot with the boiling water and let it sit for about 30 seconds until it thickens.Add the thickened arrowroot mixture and the tamari to the blender and blend until smooth. Set aside.
Stir Fry:Thinly slice the scallions, peppers, carrots, and pak choi. Chop the tofu into bite-sized cubes and cut the green beans into thirds.Heat a frying pan on high heat, add 2 tbsp of oil, and reduce the heat to medium. Add the tofu and cook until it starts to brown. Add 2 tbsp tamari, stirring to coat the tofu well. Remove the tofu from the pan and set aside.In the same hot pan, add 1 tbsp of oil and the chopped vegetables. Stir fry for 3-5 minutes until the vegetables are slightly softened.Pour the sweet and sour sauce into the pan and cook for an additional minute. Add the tofu back into the pan and cook for another minute until everything is well coated and heated through.
Serve:Serve with a sprinkle of sesame seeds over rice or noodles, whichever you prefer.
Notes
Beat the Bloat:
Replace the garlic with chives or the green part of a leek, and use the green parts of the scallions in the stir fry to reduce bloating.
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