Tofu should not taste bland if it is properly cooked and seasoned. This sweet and sour tofu will surely make your mouth foaming uncontrollably!
The tofu is pan-fried, then doused in a sweet and sour sauce, with the intermingling of flavors from ketchup, vinegar, and soy sauce. It is then stir-fried with the crisp and crunchy vegetables to deliver a well-balanced texture and flavor.
This recipe is the spin-off from the sweet and sour pork and is a vegetarian dish with universal appeal to everyone.
Here is my version of the sweet and sour tofu
(Full information at https://tasteasianfood.com/sweet-and-sour-tofu/ )
For the tofu and other vegetables (A)
900g pressed tofu (weight minus the water in the packaging)
2 tbsp light soy sauce
Sufficient cornstarch to coat the tofu for pan-frying
2 tsp minced ginger
2 tsp minced garlic
1 onion, about 180g (6 oz)
1 Japanese cucumber, about 100g (3.5 oz)
2 medium-sized bell peppers, about 200g (7 oz)
For the sauce (B)
10 tbsp (150g) tomato ketchup
6 tbsp (90ml) white vinegar
6 tbsp (90g)sugar
2 tbsp (30ml) light soy sauce
1 tsp (5g) salt
2 tbsp (30ml) cooking wine (optional)
– Cut the pressed tofu into bite-size, about 2 inches square.
– Season with light soy sauce and set aside for 30 minutes to drain off the excess liquid.
– Coat the tofu with cornstarch. Shake off the excess.
– Pan-fry the tofu with some oil in a pan, to brown both sides. Removed.
– Cut the onions into small chunks, bell peppers into small pieces, and cucumber into wedges.
– Saute the minced garlic and ginger until aromatic. Add the vegetables and stir-fry over high heat until they start to smell fragrant.
– Add the sauce (B) to the vegetables and stir it continuously until it starts to boil.
– Return the tofu to the pan. Mix well with the sauce and serve.
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