I don’t make Asian-inspired dishes very often, because they’re not my strong-suit, but I decided to give this one a try this week for the sake of variety. I’m glad I did!
I used the Sweet and Sour Tofu recipe linked to the picture above (click the photo or the title above for the recipe), with the only modifications being that I used Bee Free Honee instead of honey and added chopped bell peppers and zucchini to add a little color to the dish. See, I’m trying to incorporate more veggies into my meals! Here’s the really surprising part… The veggies were actually my favorite part of the dish! They tasted great sauteed in the sweet and sour sauce. :)