Sweet ‘n Sour Tofu
5 The Tofu doesn’t take sides; it takes flavor from both sweet and sour. The Cook doesn’t take sides she welcomes both salt and spice. The Tofu is like a white t-shirt; it is empty and light yet absorbs sauce. The more you marinate it, the more it tastes; the more you overthink it, the less you enjoy. Hold on to your chopsticks.
The Tao doesn’t take sides;
it gives birth to both good and evil.
The Master doesn’t take sides;
she welcomes both saints and sinners. The Tao is like a bellows:
it is empty yet infinitely capable.
The more you use it, the more it produces;
the more you talk of it, the less you understand. Hold on to the center.
Lao Tzu — Tao te Ching — Translated by Stephen Mitchell
Sweet n Sour Tofu
40 g Erythritol (Sukrin brun)
1 T Rice Vinegar, cheap Thai brand (Golden Mountain)
2 T Soy Sauce or Tamari (gluten-free)
1 T Tomato pureé
60 ml Water
½ Garlic clove (or 1/8 t garlic powder)
Ginger, a small knob of ginger, grated
1 t red chili flakes
1 T Corn starch dissolved in
2 T Cold water
1. Add all ingredients except corn starch dissolved in 2 T water
2. Warm over medium low heat until bubbling
3. Add the corn starch dissolved in cold water
4. Toss with baked tofu cubes to coat
6. Top with scallions and sesame seeds, serve with rice