Sweet & Sour Macadamia Tofu 🌺 beautifully baked in a caramelized homemade sweet & sour sauce topped with a toasty macadamia nut crust. Experience a bright & tasty fusion of flavors and textures with this easy & delicious vegan recipe. No added oil.
In a medium bowl, whisk together: Ketchup, maple syrup, vinegar, lemon juice, dried onion, mustard, paprika, salt, pepper.
Sweet & Sour Sauce
In another bowl whisk together ½ cup apricot preserves with ¼ cup of the Catalina Dressing. This is the sweet & sour sauce to pour on the tofu for baking. Set remaining Catalina dressing aside.
Open tofu package. Pour off water and place tofu in a press or between cutting boards weighted with cans on top. Allow tofu to drain for a few minutes.
Once drained, slice block of tofu into approx. ¾" slabs, then cut into cubes or triangles. Set aside.
Finely chop macadamia nuts either by pulsing in a food processor or blender or with a chef's knife on a cutting board. Try to keep the pieces small and fairly even in size.
Assemble for baking
Pour a small amount of sweet & sour sauce in the baking dish, enough to cover the bottom of the dish or pan.
Arrange tofu in one layer in bottom of pan, allowing a small amount of space between pieces.
Pour remaining sweet & sour sauce over tofu, working it between the individual pieces.
Cover with foil and bake at 375° for 20 minutes.
Remove from oven, take off foil and cover tofu with chopped macadamias. Lightly press nuts onto tofu, using a flat knife, spoon or spatula.
Place back in oven, uncovered, and continue baking at 375 ° for an additional 15 minutes or until sauce is bubbling and looking caramelized and macadamias appear lightly browned on top.
Remove from oven and serve with steamed or fried rice of your choice. Use additional Catalina dressing if desired.
🥕Variations - you can add or substitute some ingredients as needed, such as:
Ginger – freshly grated
Red chili flakes
Sriracha or other hot sauce
🥕Serving Suggestions - Sweet & Sour Macadamia Tofu pairs beautifully with steamed and white rice, rice noodles, stir-fried or sautéed veggies , vegan egg rolls, wontons or spring rolls. Be sure to use the Catalina dressing as a dipping sauce - it's delish!🥕Store leftover sweet & sour tofu in an airtight container in the refrigerator for up to 3 days. Reheat in 15 second increments in a microwave. Catalina dressing should be refrigerated and used within a week.