SWEET AND SOUR TOFU

 This newly created recipe is my husband Gene’s new favorite.


  • 2 cups brocolli cut into bite sized pieces
  • ½ cup snow pea pods
  • ½ cup sliced shiitake mushrooms or mushroom of choice
  • ½ cup carrots sliced thinly and cut into half moons
  • 1/3 cup celery sliced thinly
  • ½ cup thinly sliced bok choy or nappa cabbage
  • 1 cup organic firm tofu rinsed and cut into small cubes
  • ¼ cup thinly sliced red pepper
  • 4 tbls coconut oil ( Divide into 2 tbls. to cook marinated tofu in and 2 tbls to cook drained steamed veggies in)
  • 2 cups cooked brown rice reserved for serving.

OPTIONAL:  ½ cup choice of chopped raw,  unsalted peanuts, walnuts, shelled pistachios, or peanuts

 Marinade Ingredients:

  • 1/3 cup low sodium soy sauce or tamari
  • 2 tbls honey
  • 4 tbls minced fresh ginger
  • 1 tbls minced shallots
  • 1/3 cup coconut water
  • 2 tbls rice vinegar
  • 1 tbls Eden natural mirin
  • 1 tbls toasted sesame oil

Mix all ingredients, pour over tofu cubes in a flat container with a lid.  Marinate tofu for at least 30 minutes, but best overnight.

 Place all veggies, denser veggies first in a large non -stick skillet with ½” water.  Cover and steam until barely crisp.   Drain well.  Heat 2 tbls coconut oil in pan, add drained steamed veggies and toss well. 

In a separate pan, heat 2 tbls coconut oil and add marinated tofu.  Cook over medium heat stirring gently until marinade thickens.  Fold into steamed veggies mix.    OPTIONAL: Add nuts of choice.

Serve over a bed of cooked brown rice.