Category: Main Course
Cuisine: Asian
Yields:
2 Servings
Sweet and Sour Tofu
This is a deadset Australian-Chinese classic – it takes me back to my childhood when it was what I always ordered at the local Chinese restaurant (except in those days it had pork in it).
Ingredients
Adjust Servings
- Marinade
- Sweet and Sour Sauce
- Tofu Coating
- Stir Fry
Instructions
- Freeze the tofu overnight, then thaw and drain on paper towels. Cut into 2.5cm cubes.
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Mix the marinade, pour over the tofu and toss the tofu to coat. Turn the tofu over a couple of times until all the marinade is absorbed.
- Place the besan flour in a plastic bag, add the tofu and toss to coat.
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Heat 2 TBS of the oil, over a medium-high heat, in a large pan or wok. Add the tofu and fry, tossing until golden brown – 5 to 10 minutes. Set aside to drain on paper towels.
- Mix the cornflour and vegetable stock in a small jug.
- Add the sugar, vinegar, tomato sauce, soy sauce, ginger and cayenne pepper and mix well.
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Add the remaining oil to the pan and stir-fry the garlic, onion, and carrots, until the carrots begin to soften – about 5 minutes.
- Add the capsicum and mushrooms and stir-fry for another 2 to 3 minutes.
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Reduce the heat and add the sweet and sour sauce. Cook, stirring, until mixture thickens – 3 to 5 minutes.
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Add the tofu and pineapple, mix gently and cook until they are warmed through.
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Serve over rice.
