Sweet & Sour Tofu Recipe
Do you want a delicious Sweet & Sour Tofu recipe? Tofu is the key ingredient in Sweet & Sour Tofu. This Sweet & Sour Tofu is never going to fail as a Side Dish. I will look forward to your feedback.
Ingredients
| Rice grain | 1 Cup (16 tbs) | |
| White wine | 1/4 Cup (16 tbs) | |
| Vinegar or distilled white vinegar | ||
| Cornstarch | 4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Catsup | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 1/8 teaspoon Hot Chile Oil or purchased hot chili oil, or to taste | ||
| Firm tofu | 1 pound | |
| 1 teaspoon papriira | ||
| 1 or 2 cloves garlic, minced or pressed | ||
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| 1 small red onion, cut into thin wedges | ||
| Yellow bell pepper | 1 Large | |
| 1 medium-size tomato (about 6 oz. / 170 g), cut into thin wedges | ||
| Pineapple | 1 1/2 Cup (16 tbs), drained | |
Directions
1. In a 3- to 4-quart (2.8- to 3.8-liter) pan, bring 2 cups (470 ml) water to a boil over high heat; stir in rice. Reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 20 minutes).
2. Meanwhile, to prepare sweet-sour sauce, in a medium-size bowl, stir together vinegar and cornstarch until blended. Then stir in 3/4 cup (180 ml) water, sugar, catsup, soy sauce, and Hot Chile Oil. Set aside.
3. In a large bowl, gently mix tofu, paprika, garlic, and salt; set aside.
4. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add tofu and stir-fry gently until heated through (3 to 4 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove tofu from pan with a slotted spoon; keep warm.
5. Add onion, bell pepper, and 2 tablespoons (30 ml) water to pan. Stir-fry for 1 minute; add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Stir sweet-sour sauce well; pour into pan. Cook, stirring, until sauce boils and thickens slightly (2 to 3 minutes). Stir in tomato, pineapple, and tofu; stir gently just until heated through (about 2 minutes).
2. Meanwhile, to prepare sweet-sour sauce, in a medium-size bowl, stir together vinegar and cornstarch until blended. Then stir in 3/4 cup (180 ml) water, sugar, catsup, soy sauce, and Hot Chile Oil. Set aside.
3. In a large bowl, gently mix tofu, paprika, garlic, and salt; set aside.
4. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add tofu and stir-fry gently until heated through (3 to 4 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove tofu from pan with a slotted spoon; keep warm.
5. Add onion, bell pepper, and 2 tablespoons (30 ml) water to pan. Stir-fry for 1 minute; add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Stir sweet-sour sauce well; pour into pan. Cook, stirring, until sauce boils and thickens slightly (2 to 3 minutes). Stir in tomato, pineapple, and tofu; stir gently just until heated through (about 2 minutes).
Chef
