From the Jewish Food Hero Kitchen: Sweet and Sour Tofu

This sweet and sour tofu recipe is inspired by Claudia Roden’s recipe called “Kofta Mishmisheya: Meatballs in Apricot Sauce” featured in her book The Book of Jewish Food. Her recipe features lamb meatballs in a sweet and sour sauce from the Iraqi Jewish community.

I wanted a healthy vegan version of this sweet and sour recipe so I’ve adapted and simplified it with healthy ingredients that are all plant-based.

This recipe:

  • is less than 10 ingredients (not counting the salt and pepper)
  • uses apricot jam and lime/lemon juice to get that perfect balance between sweet and sour
  • is savory
  • is oil-free, gluten-free and vegan
  • is perfect served over rice

Sweet and Sour Tofu
Jewish Food Hero
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  • Frying pan
  • A good knife
  • Cutting board
  • 400g of tofu
  • 1 large onion,diced
  • 2 cups of shiitake mushrooms, diced
  • 2 cups vegetable broth
  • 4 tbsp tomato paste
  • 2 tbsp apricot jam
  • 1 tbsp lemon juice
  • 1 anise star
  • ¼ tsp allspice
  • ½ tsp salt,or to taste
  • Pepper, to taste

  1. Dice the tofu into 2 inch squares and brown it in 2-3 batches in a non-stick pan without oil and set aside in prep bowls
  2. Wash and dry the frying pan
  3. Sauté onion in 1 cup of vegetable broth until translucent
  4. Add tomato paste,apricot jam, allspice and 2 cup of vegetable broth and simmer over low heat
  5. After 5 min, add the mushrooms and simmer for 30 min, adding more vegetable broth if needed
  6. Add the tofu and simmer for 5 min
  7. Serve sweet and sour tofu over rice (optional)
  8. Garnish with sliced green onion tops or cilantro

; Yield: Makes 6 to 8 servings



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