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.
Ingredients
450g (1 lb) firm tofu
2 tablespoons tamari kuzu, arrowroot or cornflour for coating (optional)
4 tablespoons sesame oil
1 green pepper, cored, seeded and chopped
1 stick celery, cut into 2.5cm (1 in) diagonal slices
1 carrot, sliced diagonally
100g (4oz) mange-tout, sliced diagonally
100g (4oz) bamboo shoots, cut into wedges
150g (soz) water chestnuts, sliced
100 g (4oz) fresh pineapple, diced
Sauce:
2 tablespoons cornflour or arrowroot
125ml (4 fl oz) water
3 tablespoons honey
4 tablespoons tamari
2 tablespoons lemon juice
4 tablespoons tomato puree
Directions
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.
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.
