I used a rub on the tofu and then pan-seared it until crisp. No joke, it tastes like chicken! The sweet and sour sauce is so delectable, I drizzled it over my bok choy as well. Speaking of bok choy, this is one vegetable you must try:
** Bok Choy, also referred to as white cabbage, is very popular in Asian cooking. You've probably eaten it many times and didn't even know it. It is low-fat, low-cal, and low-carb. It is high in vitamin-A, vitamin-C, beta-carotene, calcium and dietary fiber. Some of the vitamins found in this super vegetable are also powerful antioxidants, including folic acid and beta-carotene, which helps reduce the risk of certain cancers and cataracts. I prefer baby bok choy.
What you need:
4 oz. of organic, extra firm tofu
1 T. safflower oil
1 T. sesame oil
Rub:
1/4 tsp. garlic powder
1/4 tsp. sweet paprika
1/4 tsp. ground ginger
1/4 tsp. fine sea salt
pepper
Asian Sweet Sauce:
2 T reduced sodium soy sauce
2 T pure maple syrup
1 T olive oil
2 tsp. rice vinegar (or white wine vinegar)
1 tsp. lemon juice
1/2 tsp. hot sauce (I used Sriracha)
1/4 tsp. ground ginger
Directions:
In a small bowl, whisk up ingredients for the Asian sweet sauce (taste as you go) and set aside. Next, in a ramekin, mix up spices for rub. With a paper towel, gently squeeze out some liquid from tofu, and make 4, 1/4 inch slices. Rub spices on both sides of tofu slices. Heat both oils in a frying pan on medium high heat. Sear tofu about 5 minutes on each side until crisp. Steam bok choy for 3-4 minutes. Drizzle sauce over veggies and use as a dip for tofu. Garnish with toasted sesame seeds. SO Good! Enjoy!
This recipe shared on Amee's Savory Dish. Check it out!
Fit and Fabulous Fridays
