sweet and sour tofu

by Stevie on February 17, 2012

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This recipe comes from an enjoyable blog that we’ve recently begun following, almost veg. Sweet and sour sauce is a classic that’s often popular with kids, as it is so yummy and not particularly spicy. I found it especially appealing because there’s no pineapple. Almost-veg writes “I like pineapples but not in savory foods.” Well, I like them too, but they don’t care for me. I’ve a terrible allergy and get hives all over my body in a matter of hours after eating even a tiny mouth-watering morsel of this glorious tropical fruit. Not a pretty picture. Or appetizing, so to move on…

sweet and sour tofu

sweet and sour tofu

I changed around the recipe a little by adding more veggies and using hoisin sauce instead of plum. I had the first and not the second, but no time to shop. I used poblano with the sweet bell peppers since we really enjoy its smoky flavor.

One final note before I give the instructions: I was amazed by the tofu! I had always wondered how Chinese restaurants get that thin crispy coating over soft tofu. And now I know. I will definitely make that again.

sweet and sour tofu

1 package tofu (I used regular)
1 tbsp cornstarch
1 tbsp Chinese rice wine
1 green bell pepper, cut into bite-sized chunks
1 red bell pepper, cut into bite-sized chunks
1 poblano pepper; stem, seeds and ribs removed; cut into bite-sized chunks
1 onion, peeled and cut into bite-sized chunks
3 garlic cloves, minced
Kosher salt to taste
6 tbsp canola oil
¼ cup cashews (optional)

for the sauce:

2 tbsp ketchup
1 tbsp hoisin sauce
½ tbsp Worcestershire sauce
1½ tsp rice vinegar
½ tbsp oyster sauce (veggie)
½ tsp sugar
4 tbsp water
½ tsp toasted sesame oil

Cut tofu into 1 inch cubes. Toss with cornstarch then mix with rice wine. Add 4 tbsp canola oil to a large non-stick skillet and fry tofu for a few minutes on each side to brown. Set aside.

Mix sweet and sour sauce ingredients together in a small bowl.

Add remaining canola oil to skillet with onion and garlic. Add a bit of salt. Sauté for a few minutes until the onions become translucent. Add remaining veggies and continue to sauté. After they’ve softened a bit, add tofu, cashews if using, and sauce. Fold together gently and allow to warm through for a few minutes. Adjust salt if needed.

Serve with rice.

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{ 3 comments… read them below or add one }

Magic of Spice February 17, 2012 at 8:53 am

That does look good! I really need to pick up some tofu as I really enjoy tofu dishes but rarely work with it. I suppose that being the only one who does enjoy it is part of the reason…more for me 🙂
Hope you guys had a great valentines and a lovely weekend 🙂
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Devaki @ weavethousandflavors February 20, 2012 at 2:24 pm

This looks so appealing Stevie and not just to the kid in me 🙂 No pineapple??? hives???Oh no dearie 🙂 I must remember this when you come over next and I fix my Navratan Korma….it totally has pineapple. Miss ya both loads – wish we weren’t separated by the entire continent…lol…

chow 🙂 Devaki @ weavethousandflavors
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Alaiyo Kiasi February 20, 2012 at 7:05 pm

Well, I’ve found my recipe for one of my meals this week. I have two 16-ounce packages of tofu and a poblano pepper. This will be a colorful and nutritious surprise for my family (they’re used to getting sweet and sour tofu from the neighborhood Chinese take out). Very attractive dish!
Alaiyo Kiasi recently posted..Roasted Sweet Potatoes & Cippolini Onions with Pecan SauceMy Profile

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