A Meijer Company.
Animal protein sources, such as red meat, can have a metallic or bitter flavor. Mild protein sources, such as tofu, typically have a more enjoyable flavor profile and are better tolerated in patients experiencing taste changes.
For patients experiencing changes in salt preferences, choosing low-sodium products can help.
Sauces, such as sweet and sour, can help to add depth to a dish and help make eating a more enjoyable experience.
Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.
Heat Oil Heat oil in a large skillet over high heat.
Cook Tofu Once oil begins to ‘pop’, turn heat down and carefully add tofu. Turn burner to high-heat and cook tofu until golden brown and crispy, about 6-7 minutes. Stir tofu occasionally to evenly cook.
Whisk Together Sauce While tofu is cooking, make sauce. Whisk together the ketchup, soy sauce, honey, rice vinegar, and red pepper flakes.
Add Sauce to Tofu Turn down heat to low and add sauce to tofu. Cook, stirring constantly, until sauce is bubbly, about 1-2 minutes.
Enjoy & Store Enjoy tofu plain or over steamed rice. Tofu will keep in a covered container in the refrigerator for up to 3 days.
Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.
Tofu is a soy-based protein source. There is no substitute for tofu in this dish. Replace soy sauce with coconut aminos or liquid aminos.
Replace regular soy sauce for a gluten-free version.
Ask a friend or family member to help prepare this dish.
Purchase pre-cubed, pressed tofu.
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