Indonesian Sweet and Sour Tofu With Vegetables

READY IN: 40mins
Recipe by Sharon123

Gathered from an Indonesian website-kokkieblanda, this is a nice blend of vegetables and flavors.

Top Review by Chef C.S.

Just the right sweetness. I halved the tofu though, using just one block of firm tofu. That was the right amount, but I made the full recipe other than that. I used enoki mushrooms, red instead of green bell pepper, and I added diagonally cut bok choy when I added the tofu cubes. It was delicious. My husband said it needed more green (we didn't use the green pepper) so my leftovers which are amazing! have some fresh de-stemmed and de-veined, roughly chopped kale that had been tossed with some olive oil and sea salt earlier today. OMG! I had a hard time stopping the fork before storing it away for tomorrow's lunch.

Ingredients Nutrition

Directions

  1. Press tofu by placing paper towel over tofu and placing a heavy saucepan over the top.
  2. Let sit while you prepare rest of recipe.
  3. Mix the cornstarch with 3 tablespoons of the broth in a small cup until well blended.
  4. Add the rest of the broth, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.
  5. Heat the oil in a wok or large frying pay over high heat.
  6. Stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.
  7. Add the pepper, celery, and mushrooms and stir-fry for another 3 to 5 minutes.
  8. Stir the sauce well and add it to the vegetables.
  9. Cook until the mixture thickens. Cut tofu in strips or cubes.
  10. Add tofu to vegetables and cook until the tofu is thoroughly heated.
  11. Serve immediately over rice.

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