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?Pineapple Sweet & Sour Crispy Tofu, garlicky bok choy and millet/brown rice ramen? All kindsa yumminess going on here. I don’t usually gravitate to sweet and sour sauces as they tend to be too sweet for me. For this sauce, I used pineapple juice with a touch of maple which gives this sauce a more tangy slightly sweet deliciousness. ?Happy Tuesday friends.?
?Recipe pineapple sweet & sour tofu: press 1-14oz block extra firm tofu to remove excess moisture (or buy pre pressed tofu). Cut into 1/2-1 inch cubes. Toss in olive oil and bake 400F on parchment-lined baking sheet until golden brown. For sauce, in small saucepan mix: 1-1/2 cups unsweetened pineapple juice, 1/4 cup apple cider vinegar, 1/4 cup low-sodium Tamari/soy sauce, 1 minced garlic clove, 1/2 tsp finely grated ginger, 1-2 tsp maple syrup. Bring to a boil while whisking. Add 2 tbsp arrow root (dissolved in 1/4 cup water) and keep whisking 1 more minute until thickened. Pour onto baked tofu and add toasted sesame seeds. Served here with millet and brown rice ramen.
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