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Crispy Sweet & Sour Tofu


32 grams Arrowroot Powder (divided)
119 millilitres Water
45 millilitres Avocado Oil (divided)
2 Garlic (cloves, minced)
2 grams Ginger (minced)
7 grams Sriracha
60 grams Sugar Free Ketchup
30 millilitres Rice Vinegar
18 grams Tamari
454 grams Tofu (extra-firm, pressed and cubed)
4 grams Cilantro (finely chopped, optional)
3 grams Sesame Seeds (optional)


1. In a small bowl add 1/4 of the arrowroot powder to the water and whisk well. Set aside.
2. In a small saucepan over medium-low heat, add 1/4 of the oil. Once hot, add the garlic
and ginger and cook until fragrant, about 1 to 2 minutes. Then add the sriracha, ketchup,
rice vinegar, tamari and the arrowroot mixture. Whisk well to combine and let it come to a
boil. Reduce the heat and let it simmer for about 5 minutes. Turn off the heat.
3. In a large bowl, toss the tofu with the remaining arrowroot powder and remaining oil.
Toss gently to combine, ensuring the tofu is coated and no white powder remains.
4. Heat a cast-iron skillet over medium heat. Once hot, add the cubed tofu and cook until
crispy on one side, about 5 minutes. Flip and cook for another 5 minutes, until crispy.
5. Turn the heat off, but leave the skillet on the same burner. Add the sweet and sour sauce
to the tofu and toss to combine. Divide onto plates and top with cilantro and sesame
seeds, if using. Enjoy!


Calories 236 Calcium 335mg
Fat 17g Iron 3mg
Carbs 13g Vitamin B6 0.1mg
Fibre 2g Vitamin B12 0µg
Protein 12g Zinc 1mg
Vitamin A 110IU

Courtesy of Florian Wüest

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