- 5 block Tofu, firm
- 1 tablespoon cornstarch
- 1 tablespoon butter, unsalted
- 1 medium bell pepper, green
- 1 medium bell pepper, red
- 2 medium carrot
- 2 cup broccoli, florets
- 1/2 medium onion
- 10 Tbsp Sauce, sweet and sour, ready-to-serve
Cube your tofu, and put it in a zipper bag with 1 tablespoon of cornstarch. Shake the tofu until it’s coated completely in cornstarch.
Then fry on the stove on medium heat in a tablespoon of butter. Resist the urge to flip the tofu often. Let it get a nice crusty coat before turning.
While that’s cooking, wash and vegetables and add to the crockpot. When the tofu is done, put it in also. Pour the entire 10 ounce bottle of sweet and sour sauce on top of the tofu and vegetables.
Add a 1/2 tablespoon of water to the “empty” jar, and shake. Pour the contents on top. Toss gingerly.
Cover and cook on low for about 3 hours. This is finished when the vegetables have reached desired consistency. Serve over rice
Calories: 725kcal | Carbohydrates: 39g | Protein: 72g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 253mg | Fiber: 12g | Sugar: 13g