Prep 15 mins
Cook 10 mins
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.
Sweet and Sour Sauce
- 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
- Mix all the sauce ingredients together in a small bowl and set aside.
- 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.
- 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.
- 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.
- Serve immediately over hot cooked rice.
I liked this, but when I make it again I will do a few things differently. First, I'll sweeten the sauce just a tad, add the cornstarch right away, and only use half of the specified amount of sauce when drizzling it into the wok (there was a lot of sauce!) After pressing and draining the tofu, I'll dry-fry it briefly and then marinate it in the sauce for a couple of hours before stir-frying, so the flavor can permeate the tofu. And lastly, I'll use carrot peelings cut into segments instead of shredded carrot (so it won't disappear in the dish). Thank you for the recipe, TXOLDHAM. It's a good way to fix tofu. Made for Unrated Asian Recipe Tag Game, 2009.