Sweet and Sour Tofu

My daughter found this recipe online about ten years ago and shared it with me after she tried it. I don’t even remember the website that I got it from. I made a few additions and I must say that it’s the best Sweet and Sour Tofu recipe that I have come across.

It’s a really comforting dish to have on any day at any time. It’s also a real crowd pleaser. I shallow fry the tofu because that’s a healthier way to do it. This is best served with steamed rice; I usually use Basmati rice. It’s a great combination.

The original recipe uses vegetable stock but I use an instant tomato soup mix; it tastes absolutely delicious. Green pepper is also a good option instead of red pepper.

The fresh herbs and vegetables blend with the tofu and soy to come together into one delicious and harmonious dish. You can easily double this recipe – it works really well.

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PREP: 20 minutes  COOK TIME: 40 minutes  SERVES: 6

Ingredients

  • 400 grams tofu, cut into 1 inch cubes
  • 1 egg (or egg substitute)
  • 3/4th cup cornflour
  • 6 spring onions, chopped finely with the green stems (reserve some for garnish)
  • 1 tbsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 2 green chillis, chopped finely
  • 1 red pepper, chopped
  • 1 tomato instant soup mix (about 4 cups)
  • 2 tbsp soy sauce
  • 4 tbsp sugar
  • 1 tbsp white vinegar
  • 1 tbsp cornflour
  • 2 tbsp water
  • Oil for frying

To serve

  • Steamed broccoli (optional)
  • Steamed rice

Mix the egg substitute with water. If using egg, dip the tofu in either of these and coat. Sprinkle the cornflour on it and toss to coat thoroughly. Heat the oil and fry the tofu cubes on both sides until they are golden. Set aside.

Make the soup according to the directions on the pack.

Heat 3 tbsp of oil, add the onions with the chopped green stems, ginger, garlic and green chillis. Cook for a few minutes and add the red pepper. Add the soy sauce, soup, vinegar and sugar.

Mix the 1 tbsp cornflour with 2 tbsp water and add. Add the fried tofu and mix well. Cook for a few minutes. Garnish with the reserved green stems.

Serve hot with the steamed broccoli and rice.

 

 

 

 

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