Recipe by ellie_
Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.
Top Review by magpie diner
I really like this method of frying up tofu, the corn starch makes a nice coating providing you give it enough time to cook (not too high heat....and if you cook in a few batches, be sure to wipe out the pan in between). My 3 yr old enjoys it cooked like this, crispier the better. So other than the time it took to fry up to tofu, this is a very quick and easy recipe. I used Recipe #224053 for the sweet & sour sauce. The only thing I might do differently next time is half the amount of rice vinegar because combined with the S&S sauce it was a bit heavy on the vinegar side for me, but still good. I left out the poblano peppers and shrimp, and used broccoli, carrots & mushrooms for the veg. Thanks Ellie! Veg^n Swap Nov10.
- 4 tablespoons corn oil
- 1 (1 lb) package firm tofu, cut into 1 inch cubes
- 1⁄2 cup cornstarch
- 1 bunch green onion, sliced
- 1 cup snow peas, trimed and sliced
- 1⁄2 lb mushroom, sliced
- 2 carrots, peeled and sliced
- 12 large shrimp (optional)
- 1 poblano pepper, sliced
- 1⁄4 cup rice vinegar
- 1⁄4 cup sweet and sour sauce
- 1 dash hot sauce (I use Frank's, or more to taste)
Directions See How It's Made
- Put cornstarch in pie pan.
- Add tofu and coat on all sides.
- Heat 2 TB oil in pan over medium-high heat.
- Add tofu and cook until brown (be careful it turns very easily).
- Remove and transfer to bowl.
- Add remaining 2 TB oil to pan.
- Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
- Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
- Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
- Add sauce mixture and tofu to pan and cook 5 minutes longer.