Recipe below! Sweet and Sour Tofu served with #Dalisay rice and some sautéed bok choy.
If it isn’t already obvious, we Filipinos love rice. So I was really excited when I received some Dalisay rice from @renucciriceph, which is locally grown and sourced from local partner farmers in Leyte in Visayas. Leyte was one of the top producers of rice in the country yet it was left badly damaged after typhoon Yolanda (Haiyan) struck in 2013. What Patrick and Rachel of @renucciriceph is doing is beyond amazing because they left their home in Paris and opened a rice processing plant in Leyte to help the local farmers and provide them a sustainable source of livelihood. I also can’t stress enough how important it is to support locally grown rice (and also other produce!) since it of course supports our local farmers who grow the food we eat on our tables. It’s also so nice knowing where our rice comes from. ‘Dalisay’ the #RiceoftheFilipinos 🇵🇭🍚 from Renucci Rice is all natural and straight from the source, and it’s now available in leading supermarkets in Metro Manila!
Also sharing the tofu recipe below. Have a great weekend, guys!
Sweet and Sour Tofu
2 blocks extra firm tofu (around 240g each), sliced into 1 inch cubes
1 heaping tbsp cornstarch
1/2 tsp salt
2 tbsp oil, for pan-frying
½ cup bell pepper, sliced into squares
1 onion, sliced into squares
Onion leeks, chopped
Steamed rice, for serving
Sautéed bok choy
Salt to taste
Sweet and Sour Sauce
4 tbsp tomato ketchup*
1 cup water
1/2 tbsp Sriracha, optional (just for the added spice!)
4 tbsp sugar
3 tbsp distilled white vinegar
1/2 tbsp soy sauce
1 clove garlic, minced
1 1/2 tbsp cornstarch diluted in 3 tbsp room temp water *Please note that some ketchup brands may be less sweet/sweeter so feel free to adjust the sweetness from the sugar depending on your desired taste.
Steps continued in the comments! ➡Direct recipe link: https://www.thefoodietakesflight.com/post/2019/02/26/vegan-sweet-and-sour-tofu