I was inspired to cook this Sweet and Sour tofu by my son, Andy, who, to my delight, fixed this plant-based vegan meal. He’s a meat guy, but maybe I’ve made a tiny dent in his thinking. I hope so.
I just happened to purchase a pineapple that day and it made me think of the ol’ Chinese favorite, Sweet and Sour. Combining this idea and the “Hot and Spicy Tofu” recipe from my son with my baked tofu recipe resulted in this winning combo of highly nutritious, plant-based vegetables and good-for-you enzymes from the pineapple.
Have you tried these tofu recipes yet?:
I wondered whether or not to cook brown rice and opted for quinoa instead because, in case you haven’t heard, rice (and especially brown rice) has recently gotten a bad rap. It has arsenic – has for years, apparently. Yep, arsenic!
The investigation is on-going and it was noted that you can eat as much as 3 servings / week and still be under drinking water standards, but you also must take into account other sources – like rice crackers and cereal.
Read "The Lowdown on Arsenic in Rice," if you’re interested, or do a Google search and find out more. There’s a lot of info out there… In the meantime, enjoy this quick and easy, no added oil, plant-based recipe.
I'd love to hear your feedback in the comments below for this Sweet and Sour Tofu! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking