Sweet And Sour Veggies Recipes

SWEET AND SOUR TOFU RECIPE (VEGAN)

Steps:

• Add all of the sauce ingredient to a bowl and whisk them together. Set aside.
• Try to drain and press the tofu in advance. Use a cotton tea towel to pat it dry as best as you can. Slice it lengthwise and pat dry again. Continue cutting the tofu into small cubes and pat them dry some more. If prepping tofu in advance you can place it in the fridge at this point and allow to air dry overnight. This step will really help your tofu get extra crispy.
• Just before cooking dust the tofu cubes with the tapioca and use your hands to toss it well to coat all over.
• Preheat a large cast iron skillet over medium flame and add a drop of olive oil, enough to coat the entire bottom. Start adding the tofu cubes and pan sear on all sides until golden. Transfer to a bowl until needed. Make sure to work in batches so you don't overcrowd the pan.
• After pressing the tofu and tossing it in the tapioca place it on a parchment lined baking sheet or air fryer basket. Air fry between 375" and 400"F for 14 minutes flipping it half way. (If the tofu is well pressed the 375" temperature is perfect, otherwise air fry at 400"F). Add it to the pan with the sauce and vegetables and cook everything together until the sauce starts to thicken and tofu is nicely coated all over. Enjoy!
• Follow the exact recipe above and bake the tofu at 400"F on a parchment lined baking sheet for about 25 minutes (or until golden) tossing it half way. Meanwhile prepare the sauce and toss everything together.
• Cut the bell peppers and scallions into one inch pieces, discard the core from the peppers.
• Add the peppers and scallions to the skillet together with a drizzle of oil (or a splash of water) and pinch of sea salt. Stir fry a few minutes until the peppers just begin to soften.
• Pour the sweet and sour sauce over the peppers and bring to a simmer. Add the tofu and give it a good stir. Cook everything together until the sauce starts to thicken and tofu is nicely coated all over.
• Serve hot over a bed of rice or tossed with soba or ramen noodles.

SWEET AND SOUR TOFU VEGGIES

Steps:

• In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
• Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
• In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
• In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
• Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

CHINESE SWEET AND SOUR VEGETABLES

Steps:

• Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
• Add carrots, cover and steam for 4 minutes.
• Remove lid and add an additional 1/4 cup water and bring to a boil.
• Add broccoli and red peppers.
• Reduce heat to medium.
• Cover and steam another 4 minutes or until vegetables are crisp-tender.
• Meanwhile, combine cornstarch and sugar in small bowl.
• Blend in pineapple juice, soy sauce and vinegar until smooth.
• Transfer vegetables to colander and drain.
• Stir pineapple mixture and add to skillet.
• Cook and stir 2 minutes or until sauce boils and thickens.
• Stir in sesame oil.
• Return vegetables to skillet along with the green onions and toss with sauce.

SWEET AND SOUR VEGGIES

Steps:

• In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
• In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

AIR FRYER SWEET AND SOUR VEGGIES

Steps:

• Preheat the air fryer to 400ºF and spray the air fryer basket or shelf with non-stick cooking spray. Remove all of the vegetables from the freezer and let them sit for a couple of minutes.
• Next, place all the ingredients (except for the corn starch) for the sweet and sour sauce in a small saucepan.
• Prepare the sauce: Whisk the ingredients for the sauce together and bring to a boil over high heat.
• Turn the heat to low, let the sauce simmer while you prepare the slurry. In a small jar, whisk the corn starch with 2 tablespoons of water until combined. Pour the slurry into the sauce and whisk everything together until it thickens. Cover and remove the sauce from the heat.
• Prepare the riced cauliflower: Pour the frozen riced cauliflower into the air fryer basket and be sure you break up any large frozen chunks. Drizzle the soy sauce and a pinch of salt over the riced cauliflower.
• Toss and spray the riced cauliflower with non-stick cooking spray.
• Fry the riced cauliflower at 400ºF for 5 minutes, toss, and fry for another 5 minutes.
• Pour the riced cauliflower into a bowl and cover with tin foil.
• Prepare the vegetables: Crack the eggs into a large bowl and whisk.
• Add the frozen broccoli, cauliflower and carrots to the bowl and toss the vegetables until they are covered in egg.
• In a separate bowl, add the flour, garlic powder, salt, and whisk together. Sprinkle the flour mixture over the vegetables and toss until the vegetables are coated with flour.
• Pour the vegetables into the air fryer, spray with non-stick cooking spray, and fry for 7 minutes. Toss the vegetables and fry for another 8 minutes.
• Add the cooked vegetables to a bowl and add the sweet and sour sauce to the bowl. Toss until the vegetables are coated in sauce.
• Serve the vegetables over the riced cauliflower and sprinkle with sesame seeds and green onions.

SWEET AND SOUR MARINATED VEGETABLES

Steps:

• In a large bowl mix the vinegar, sugar, water and hidden ranch packet.
• Place cut veggies into marinade and mix.
• Refrigerate for 4 hours or overnight.