First, I drained the extra-firm tofu and then patted it dry with a paper towel. Next, I cut the chunk into cubes and then tossed them in 2 Tablespoons of non-GMO cornstarch, 2 teaspoons of onion powder, and 1/2 teaspoon Real Salt. At the same time I turned on my wok and heated a couple of cups of coconut oil over medium high heat.
Into the oil went half of the batch of tofu, I turned it over then it got brown and then transferred the cubes to a warm tray in the oven while I fried up the rest of the batch.
For the sauce, I mixed the following ingredients:
- 3/4 cup cider vinegar
- 3/4 cup SUCANAT
- 1/2 cup unsweetened pineapple juice (OR mix of 1/4 cup each of orange juice and lemon juice)
- 1/2 cup water
- 1 Tablespoon tomato sauce/paste
- 2 Tablespoons Braggs Amino Acids
- 2 Tablespoons non-GMO cornstarch
Then, when the tofu was done cooking, I transferred the coconut oil out of the wok and dumped the sweet and sour sauce ingredients in. Heating and stirring over medium heat the sauce thickens in a matter of minutes and is ready to serve over your tofu, rice and veggies.