Champaign, Ill. (WCIA)
Bevier Cafe students, Lucas Perry and Carly Pine, share the recipe for our Sweet and Sour Tofu Bowl.
6 ounces fresh carrots
6 ounces fresh crown broccoli
8 ounces gluten free sweet and sour sauce
6 ounces extra firm tofu
2 and 1/2 tbsp cornstarch
8 ounces brown rice
2 tsp toasted sesame seeds
2 tsp green onion
Cut tofu into medium dice size
Cut carrots into half moon size
Cut broccoli into bite size
Cook the brown rice and keep warm unit needed.
Heat the teriyaki glaze in a sauce pan and keep warm until needed
Toss the tofu together with the cornstarch. Shake off the excess conrstarch. Pan fry for approximately 3 minutes. Keep warm until needed. Steam the vegetables until tender. Toss vegetables in 4 ounce of sweet and sour sauce.
Then place brown rice in serving dish. Top with vegetables followed by the tofu then add additional 2 ounces of sauce.
Garnish with sesame seeds and green onions.