Sweet and Sour Tofu

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).
Servings: 2 yield(s)
Ingredients
  • 375 g firm Tofu (Will also work perfectly with cubes of Pork Neck)
    • Marinade
  • 1.5 tbsp Garlic powder
  • 2 tbsp Soy sauce
    • Sweet and Sour Sauce
  • 2 tsp cornflour
  • 0.33 cup Vegetable stock
  • 1.5 tbsp white Sugar
  • 1.5 tbsp White wine Vinegar
  • 2 tsp Tomato sauce / Ketchup
  • 1 tbsp Soy sauce
  • 0.25 tsp ground Ginger
  • 0.125 tsp Cayenne Pepper
    • Tofu Coating
  • 3.33 cup Besan Flour
  • 3 tbsp low-flavour Vegetable oil
    • Stir Fry
  • 1 clove Garlic - minced
  • 1 small Red Onion - cut into fine wedges
  • 1 small Carrot - diced
  • 0.5 a green Capsicum (Bell pepper) - diced
  • 0.25 cup small Mushrooms - sliced
  • 0.33 cup tinned Pineapple Pieces
Instructions
  1. Freeze the tofu overnight, then thaw and drain on paper towels. Cut into 2.5cm cubes.
  2. 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.
  3. Place the besan flour in a plastic bag, add the tofu and toss to coat.
  4. 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.
  5. Mix the cornflour and vegetable stock in a small jug.
  6. Add the sugar, vinegar, tomato sauce, soy sauce, ginger and cayenne pepper and mix well.
  7. Add the remaining oil to the pan and stir-fry the garlic, onion, and carrots, until the carrots begin to soften – about 5 minutes.
  8. Add the capsicum and mushrooms and stir-fry for another 2 to 3 minutes.
  9. Reduce the heat and add the sweet and sour sauce. Cook, stirring, until mixture thickens – 3 to 5 minutes.
  10. Add the tofu and pineapple, mix gently and cook until they are warmed through.
  11. Serve over rice.