Vegan Sweet & Sour Dinner WFPB, SOS-free

15 oz of Mung-Fu (see my YouTube video to make your own)

OR

15 oz. firm tofu pressed lightly and patted

Sweet and Sour Sauce:

½ cup unsweetened pineapple juice
2 minced garlic cloves
2 tbsp coconut aminos
⅓-½ cup date paste
2 tbsp apple cider vinegar
¼ cup tomato paste *
1 tbsp arrowroot starch

Note: You can use oil-free, sugar-free ketchup in place of tomato paste

INSTRUCTIONS

PREPARE SWEET AND SOUR SAUCE

Add all ingredients to a saucepan, except for starch. Bring to a simmer.
Mix arrowroot starch with 2 tablespoons of cold water and gradually add to the saucepan while whisking. Mix until the sauce thickens.

PREPARE MUNG-FU

***If using tofu, drain your tofu and gently press in a clean kitchen towel or paper towel to absorb excess water

Cut Mung-Fu into 1/2 inch slabs. Lay on a parchment-lined baking sheet, leaving space between the pieces of Mung-Fu.

Brush generously with Sweet and Sour Sauce and sprinkle with sesame seeds.

BAKE YOUR MUNG-FU

Bake for 20-30 minutes at 350F, flipping halfway and adding more sauce as necessary.

Remove from oven and add extra sauce if desired.

Enjoy!

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