Sweet and Sour Tofu Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I looked up several sweet and sour stir-fry recipes and melded several together. I had some fresh pineapple I needed to use so I threw that in too. It was really yummy and my DH said it was a definite repeater. Ingredients:
2 tablespoons brown sugar (i used the splenda blend) |
2 tablespoons sugar |
1/2 cup red wine vinegar |
1 tablespoon coriander seed, ground |
4 tablespoons catsup |
2 tablespoons soy sauce |
2 tablespoons dry sherry |
1/2 cup chicken broth |
1/2 teaspoon red pepper flakes |
1/4 cup pineapple juice |
1 (16 ounce) package firm tofu |
1 large onion, sliced vertically |
1 green bell pepper, cut into thin strips |
1 red bell pepper, cut into thin strips |
1 cup carrot, shredded |
3 garlic cloves, minced |
1 1/2 cups fresh pineapple, cubed |
3 tablespoons peanut oil |
2 -3 tablespoons cornstarch, to thicken sauce to desired consistency |
hot cooked rice |
Directions:
1. Mix all the sauce ingredients together in a small bowl and set aside.
2. Drain tofu and slice into 4 or 5 strips. Place on a clean dish towel or several layers of paper towels. Cover and weigh down with several heavy weights. (I used my cast iron fry pan with lid.) Leave for about 30 minutes to drain. Cube into bite-size pieces.
3. Place 2 tablespoons peanut oil in wok over high or medium high heat and stir-fry tofu cubes until brown. Remove and drain on paper towels.
4. Add remaining peanut oil and lower heat and stir-fry minced garlic until golden. Careful not to burn! Turn up heat and add vegetables and stir-fry until crisp tender. Add back the tofu and add the pineapple chunks. Stir in the sweet and sour sauce and add cornstarch (dissolved in a little water) and continue to cook to desired consistency.
5. Serve immediately over hot cooked rice.
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