Sweet And Sour Tofu Recipe

Tasty Sweet And Sour Tofu is a wonderful dish. You will be doing great injustice to your taste buds if you do miss this wonderfully delicious dessert. Use this excellent Sweet And Sour Tofu recipe and pamper your taste buds.


VegetarianMain Ingredient


 Firm tofu1 Pound (450 Gram)
 Tamari kuzu/Arrowroot / cornflour2 Tablespoon (For Coating)
 Sesame oil4 Tablespoon
 Green pepper1 , cored, seeded and chopped
 Celery stick1 (Cut Into 2.5 Centimeter Diagonal Slices)
 Carrot1 , sliced diagonally
 Mange-tout4 Ounce, sliced diagonally (100 Gram)
 Bamboo shoots4 Ounce, cut into wedges (100 Gram)
 Water chestnuts5 Ounce, sliced (150 Gram)
 Pineapple4 Ounce, diced (100 Gram)
 Arrowroot/Cornflour2 Tablespoon
 Water4 Ounce (125 Milliliter)
 Honey3 Tablespoon
 Tamari4 Tablespoon
 Lemon juice2 Tablespoon
 Tomato puree4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1374 Calories from Fat 714

% Daily Value*

Total Fat 81 g125.4%

Saturated Fat 11.7 g58.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3506.3 mg146.1%

Total Carbohydrates 117 g39%

Dietary Fiber 15.8 g63.2%

Sugars 67.9 g

Protein 60 g120.4%

Vitamin A 251.4% Vitamin C 458.4%

Calcium 101.8% Iron 83.4%

*Based on a 2000 Calorie diet


Wrap the tofu in a clean tea towel.
Place a chopping board or heavy book on top and leave for 30 minutes to press out the liquid.
Cut the tofu into 2.5-5cm (1 -2 in) cubes and sprinkle them with tamari.
Coat with kuzu, arrowroot or cornflour, if using.
Heat 2 tablespoons of the sesame oil in a wok or frying pan and fry the tofu until crisp; set aside (preferably keep warm in a low oven).
Heat the remaining oil in the wok and stir-fry the green pepper, celery, carrot and mange tout for 5 minutes, until the vegetables are tender but still firm.
Stir in the bamboo shoots, water chestnuts and pineapple and cook for 2-3 minutes.
Remove the vegetables and keep warm.
To make the sauce, dissolve the cornflour or arrowroot in the water.
Combine the remaining sauce ingredients in a separate bowl and add to the wok.
When the sauce starts to boil, add the cornflour or arrowroot mixture and stir for 2 minutes, or until the sauce thickens.
Add the fried tofu and vegetables, mix well and serve at once.