Sunday, March 22, 2015
CrockPot Sweet and Sour Tofu

I was so excited to see that our grocery store has started carrying La Choy brand sweet and sour sauce.
So I bought a bunch.
La Choy uses soy instead of wheat starch to make its soy sauce, and the sweet and sour sauce is labeled the same way. So theres no gluten! yippee!
We hadnt had tofu in a while, and after the french dip sandwiches, needed some lighter fare.
The Ingredients.

- 4 cups fresh vegetables (I used 2 bell peppers, carrots, and broccoli)
- 1/2 white onion, chopped
- 1 tablespoon corn starch
- 10 oz jar of La Choy sweet and sour sauce
- 1/2 tablespoon water
- 1 T butter
The Directions.

Then fry on the stove on medium heat in a tablespoon of butter. Resist the urge to flip the tofu often. Let it get a nice crusty coat before turning.
While thats cooking, wash and trim your vegetables and add to the crockpot. When the tofu is done, put it in also. Pour the entire bottle of sweet and sour sauce on top of the tofu and vegetables.
Add a 1/2 tablespoon of water to the "empty" jar, and shake. Pour the contents on top. Toss gingerly.
Cover and cook on low for about 3 hours.
This is finished when the vegetables have reached desired consistency. We like the veggies to have a crunch, so I didnt let it cook very long. The broccoli was not very crisp, but the onion, bell pepper, and carrot still were al dente.
The Verdict.
My kids each ate 2 helpings. They didnt eat the onion or bell pepper, but happily ate the tofu, carrots, and broccoli.
The sauce is a good flavor; it tastes like take-out. I might add red pepper flakes to the adult servings next time.
We ate this over white rice, outside. It was a really nice night.
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