Sweet and Sour Tofu with Vegetables
Ingredients
Sweet and sour sauce
- 4 tbsp tomato ketchup
- 1 cup water
- 1/2 tbsp Sriracha, optional
- 4 tbsp sugar, adjust according to desired sweetness
- 3 tbsp distilled white vinegar
- 1/2 tbsp soy sauce
- 1 clove garlic, minced
Slurry
- 1.5 tbsp cornstarch diluted in 3 tbsp water
Tofu
- 2 blocks extra firm tofu (around 240g each)
- 1 heaping tbsp cornstarch
- 1/2 tsp salt
- 2 tbsp canola oil, for pan-frying
Vegetables and garnishes
- 1/2 cup bell pepper, sliced into squares
- 1 onion, sliced into squares
- Fresh cilantro, chopped
- Salt, to taste
Preparation
Sauce
In a bowl, mix all the ingredients for the sauce.
In a separate bowl, mix the cornstarch and water.
Add the sauce mix into the pan.
Once it boils, lower heat and pour in the cornstarch mixture.
Mix until thick.
Add in the tofu or other veggies of choice to coat in the sauce.
Tofu
Dry the tofu by wrapping it in towels and placing a plate on top until excess liquid is absorbed, or use a tofu press.
Once dry, cut into 1-inch cubes.
Sprinkle the salt on the tofu cubes and add the cornstarch, then coat well.
In a pan, heat around 1.5 tbsp of oil and fry the tofu cubes until crisp and golden, turning to crisp all sides.
Take out the tofu from the pan.
Add some oil and sauté the onion and bell peppers until tender.
Transfer to the sauce after cooking and leave to cook for 2-3 minutes.
Season with some salt to taste.
Turn off heat and garnish with cilantro and sesame seeds if desired.
Enjoy while hot
