Thursday, March 10, 2011

Recipe: Sweet & Sour Tofu and Vegetables

One week I literally planned all of our dinners using the Grit cookbook ( Here is another one of those recipes. I personally really like tofu, but you could definitely sub chicken with this. Again, you don't have to have every single ingredient. The hubby doesn't really like bell peppers so I omitted them from our recipe. Just make adjustments according to what suits YOU. You'll enjoy it much more!

So yummy
-1/2 cup honey
-1 cup finely chopped fresh pineapple or 1 cup crushed canned pineapple, in juice
-1/2 cup soy sauce
-1/2 cup cider vinegar
-6 Tablespoons ketchup
-4 Tablespoons rice wine vinegar (probably the best thing ever!)
-3 Tablespoons freshly squeezed lemon juice
-1/2 teaspoon fresh minced garlic
-1/2 teaspoon onion powder
-1 cup water
-2 Tablespoons cornstarch

Tofu & Vegetables:
-2 (15 oz) blocks firm tofu
-Vegetable oil
-Soy sauce
-2 carrots, peeled and thinly julienned
-1 broccoli crown, broken or cut into small florets
-1/2 green bell pepper, cut into thin strips
-1/2 red bell pepper, cut into thin strips
-1 small or 1/2 large onion, finely minced or cut into thin crescents
-16 oz dried Asian egg noodles, fresh cooked; or 2 cups rice, steamed

To prepare sauce:
-Combine all ingredients except water and cornstarch in a saucepan and bring to a boil. Blend water and cornstarch , then stir into boiling sauce. Cook until thickened slightly and remove from heat.

To prepare Tofu and Vegetables:
-Slice each tofu block in half to yield 4 broad, flat slabs
-Press tofu slabs between 2 flat pans and place a heavy object on top of the pan (this is to squeeze all excess water out so that the yummy flavors can go in!)
-Leave for 15-20 minutes until all liquid is removed, then drain and discard liquid
-Slice tofu into pieces approximately 2 x 1/2 inches. 
-In a non-stick skillet or wok with a minimal amount of vegetable oil, light sauté tofu over medium-high heat for 5 minutes. Sprinkle lightly with soy sauce as tofu cooks. Brown lightly; set aside
-Sauté vegetables, peppers, and onion in the same manner, using minimal oil and sprinkling lightly with soy sauce, over enough heat to tenderize and somewhat sear vegetable without making them soggy; about 3 minutes
-Return tofu to skillet or wok and stir to mix with vegetables, then add sauce and toss to cover completely
-Serve over noodles or rice

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