This dish reminds me a lot of the General Tao’s Tofu I made a while back with the exception of the sauce. The General Tao’s sauce was sweet and spicy, and this is sweet and tangy.
The recipe is taken directly from the Vegan Yum Yum book, and you can also find it on Lauren Ulm’s website by the same name. (That’s why I’m not going to post it on here.) The book has the entire recipe, which includes adding the brown rice and the broccoli.
It’s delicious, and much tastier and healthier than most takeout. Plus, I use the sweet and sour sauce recipe quite a bit for my stir-fry dishes. It’s super-easy to make and you probably have most of the ingredients on-hand (especially if you’ve stocked your pantry).
The key for making this dish quickly is to do your prep work in advance and to take a couple of shortcuts:
First, I get my brown rice going. Second, I press my tofu. I then make the sauce and set it aside. About 10 minutes before the rice is finished cooking, I throw my broccoli pieces on top of the rice and close the lid. The broccoli will be perfectly steamed by the time the rest of the dish is finished. After I finish frying my tofu, I take it out and wipe the pan. I then pour my sauce mixture into the same skillet to thicken. Once it thickens, I toss in my fried tofu pieces, stir to coat, and serve immediately over the steamed broccoli and rice.