Skip to main content

Sweet and Sour Fried Tofu

The other night I was looking for a recipe that was a bit out of the ordinary and at the same time my eyes hit a container of tofu and coconut oil, which got me thinking about how I could cook the two together.  What I came up with was tofu fried in coconut oil in a sweet and sour sauce.

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.


Popular posts from this blog

Homemade Brie Cheese

Well, I finally ventured into the realm of mold-ripened cheeses and what I found out is that they are much easier to make then I had at first imagined.  The reason I started with Brie is a personal reason though...I absolutely love it, crust and all.  Now I know there are many of you, like my husband, who will cut the mold off the outside and eat only the soft middle and there must be a lot of you because when I was at Trader Joes the other day I saw they are now selling a rindless version of Brie.  But all of that aside, I tend to think the mold is what makes the cheese.  And, if you go a step further and wrap the Brie in a sheet of puff pastry and bake it, then the mold's flavor is heightened further in adding to the complexity of this wonderful cheese.  Well, that's enough of my ranting about this cheese, here is how you go about making 2 large rounds.

To start off, heat 4 gallons of whole milk to 88 degrees Fahrenheit.

Next, sprinkle 1/2 teaspoon of mesophilic culture plus 1…

Fermented Peanut Butter

Here is an easy way to get some good probiotics and enzymes into your family without them even knowing it - fermented peanut butter.

The recipe is so simple and I promise it doesn't change the taste or texture of the peanut butter since peanut butter itself already has such a strong flavor of its own.

First I take 4 cups of natural peanut butter and I mix in 1/4 of a cup of cheese whey.  If you buy the kind of peanut butter that is not salted or you make it yourself you will need to add some salt too, about 1 teaspoon.  Put the mixed peanut butter into glass jars, cover, and leave on your counter at room temperature for 12 to 18 hours.

Then, just put the peanut butter back into the refrigerator and use just like you use regular peanut butter.  It's that simple.

Homemade Scamorza Cheese

Finally, after being home from vacation for a week, the refrigerator was filled with milk and therefore it was cheese making time on the farm. This time I decided to make Scamorza, an Italian pasta filata cheese which I stretch so that it is similar to really large string cheese.  Not only is this cheese wonderful to taste, but when stretched and twisted in the way I make it, it is also is a beautiful cheese to behold.

To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.
Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 96 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.
When the milk gets to 96 degrees.  Turn off the heat and sprinkle 1/2 teaspoon of thermophilic culture AND 1/2 teaspoon mesophilic culture over the top of the milk.…