November 1

Day 5 : Sweet and Sour Veggies

Recipes

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I got the inspiration to cook this dish from one of the posts in the Facebook group, Manila Vegans. I really love that group because I learn different ways to prepare and cook plant-based meals. And the people are very nice πŸ™‚

The original recipe is for "sweet and sour tofu". But since our lovely daughter is not a big fan of tofu mixed with other things, I separated the tofu. Hence, the title "Sweet and Sour Veggies" πŸ™‚

She just loves her tofu as is, fried or not. Yes, our tofu is so good that you can eat it raw. It tastes good and smells good.

I don't like tofu when I was growing up because of its weird sour taste and smell. But the tofu we have now is very different. No sour taste and smell at all, only the goodness and creaminess of soymilk (tofu is by the way created from soymilk).

The person who posted the recipe also other ingredients like:

  • canned pineapple chunks and its juice
  • canned tomato sauce
  • ketchup (although she said this is optional)
  • cucumber or zucchini

Since we adopted a plant-based diet, we stay away from canned or highly-processed ingredients. We'd find a way to use other ingredients to replicate the taste. It's healthier that way.

So, I used the following as replacements:

  • 1 kalamansi, for the sourness
  • coconut sugar, for the sweetness
  • tomatoes, lots of it πŸ™‚
  • we didn't use ketchup
  • we don't have cucumber or zucchini when we cooked so I used what's in the fridge, upo πŸ™‚


Ingredients

Sorry I was not able to take a picture of the ingredients.

  • garlic
  • 1/2 onion white, minced (small pieces)
  • 1/2 onion white, chopped (bigger pieces)
  • tomatoes, chopped
  • onion red, minced
  • potatoes, diced
  • carrots, diced
  • baguio beans, chopped
  • bell pepper, sliced
  • upo (we have leftover uncooked upo from yesterday so I decided to include it here)
  • 2 tbsp soy sauce
  • 1 tbsp coconut sugar
  • 1 kalamansi
  • salt
  • black pepper, freshly ground
  • 1/2 tsp chili paste
  • 1/2 tbsp veggie paste
  • coconut oil

Procedure

For the sauce:

  1. Mix soy sauce, sugar, salt, pepper and kalamansi juice
  2. Set aside

For the veggies:

  1. Wash and prepare the veggies.
  2. Heat oil in a pan. Saute garlic and minced onion.
  3. Add tomatoes. Cover and cook tomatoes until they are very soft. Add water if it becomes dry.
  4. Add potatoes, carrots and chopped onions.
  5. Add upo and Baguio beans.
  6. Cook until all veggies are tender
  7. Stir in the sauce.
  8. Add chili paste and veggie paste
  9. Adjust the taste according to your preference.
  10. Turn heat to low. Simmer for a few minutes
  11. Serve with rice and/or fried tofu
  12. Enjoy!


Notes:

  • You can add more chili paste while eating if you prefer a spicier version
  • You can serve tofu separately. But you could also mix the tofu and the veggies at the end before serving.

About the author 

Arthur Cimatu

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