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

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.

{ 3 comments }

Portobello Mushroom Tofu

black bean sauce and vegetarian mushroom oyster sauce

1 package tofu, cut into bite-sized cubes
Kosher salt for tofu “bath” and to taste
4 fresh Portobello mushrooms, cleaned and cut into large cubes
2 tlbs. oil
3 cloves garlic, minced
½ tsp garlic chili sauce or similar
2 tsp black bean sauce (I used Lian How Brand)
2 tsp vegetarian mushroom oyster sauce
Soy sauce to taste

To give the tofu some extra flavor, place tofu cubes in small bowl filled with warm water and about two tsps. Kosher salt. Let sit for about twenty minutes. When ready to cook, drain and rinse.

Sauté mushrooms in a non-stick pan with half the oil for about five minutes or until they have released a lot of their liquid and have shrunk in size. Set aside.

Sauté tofu in same pan with remaining oil for about five to ten minutes until tofu has browned a bit and released some of its water. Set aside with mushrooms.

Add garlic, garlic chili sauce, black bean sauce and oyster sauce to pan. Sauté for about a minute. Add mushrooms and tofu. Fold mushrooms and tofu into sauce. Add some soy sauce and salt if needed. Cover to warm through. Serve with rice.

oyster sauce