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

SWEET AND SOUR TOFU

• Author: JEWISH FOOD HERO KITCHEN

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Description

Jewish Food Hero

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Ingredients

Scale 1x2x3x

• 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

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Instructions

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

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Notes

TOOLS:

• Frying pan
• A good knife
• Cutting board