Crockpotsweetsourtofu Recipes

CROCK-POT SWEET & SOUR TOFU

Steps:

• Press moisture out of the tofu and cut into cubes. Place tofu in a gallon-sized plastic bag with the corn starch. Shake bag to coat tofu.
• Fry tofu in vegetable oil over medium heat until it has a crunchy coating, about 15 minutes on each side.
• Put tofu and vegetables into the Crock-Pot.
• Pour bottle of sweet & sour sauce over the top. Add a tablespoon of water to the "empty" jar. Shake and pour over the top of the tofu & vegetables. Stir to combine.
• Cover and cook on low for 3 hours.

SWEET AND SOUR TOFU

Steps:

• Mix the soy sauce or tamari and apple cider vinegar in a bowl until well combined.
• Incorporate the tofu cubes and let marinate for at least 5 minutes.
• Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch. Add more cornstarch if needed.
• Heat half of the oil in a skillet and when it's hot, add the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set it aside.
• Heat the other half of the oil in the skillet and when it's hot, incorporate the veggies (carrot, green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown. Set aside.
• To make the sauce just mix all the ingredients until well combined.
• Pour the sauce into the skillet and cook until it thickens, stirring frequently.
• Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
• Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
• Keep the leftovers in a sealed container in the fridge for up to 1 week.