If you love Tofu as much as I do and also love Chinese and sweet and sour flavours, this recipe will be a keeper. I often make this dish for my family and friends.
Tofu is a very light and low cost food with outstanding versatility and nutritional benefits. It’s an ideal choice for the health and diet conscious.
I usually make my own peanut butter and that’s what I like to use in my cooking because it’s natural and home made. It pairs beautifully with soy sauce. This recipe is from Tofu Cookery by Louise Hagler.
I usually love serving this dish with steamed basmati rice. It’s simple to put together and looks really rich and delicious. Your family will love this recipe.
This recipe makes around sixteen 11/2 inch balls.
PREP: 20 minutes COOK TIME: 50 minutes
1 tbsp peanut butter
1 tbsp soy sauce
455 grams tofu
½ cup whole wheat flour
½ cup green peppers, chopped
¼ cup fresh mushrooms, sliced
¼ cup celery, sliced
4 green onions. Sliced thin
1 tbsp oil
Sweet and Sour Sauce
1 cup unsweetened pineapple juice
6 tbsp sweetener of your choice
6 tbsp apple cider vinegar
2 tbsp soy sauce
11/2 tbsp arrowroot or cornstarch
¼ tsp garlic powder
Preheat the oven to 180 C.
Whip the peanut butter and soy sauce together in a small bowl. Set aside.
Mash the tofu in a large bowl. Add the whole wheat flour, the peanut butter mixture, green peppers, mushrooms, celery and green onions. Form into sixteen 11/2 inch balls and arrange on a baking pan spread with 1 tablespoon oil. Bake 20 minutes and carefully turn them over and bake 20 minutes more. Serve on rice with Sweet and Sour Sauce.
Combine all the ingredients for the sauce in a small pan. Cook over medium heat, whisking out all the lumps. Stir constantly until thickened.