Indonesian Sweet and Sour Tofu With Vegetables

"Gathered from an Indonesian website-kokkieblanda, this is a nice blend of vegetables and flavors."
 
Indonesian Sweet and Sour Tofu With Vegetables created by nancyburns
Ready In:
40mins
Units:

ingredients

directions

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

@Sharon123
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  1. nancyburns
    Indonesian Sweet and Sour Tofu With Vegetables Created by nancyburns
  2. nancyburns
    UGH! you couldn't pay me to make this again. So cloyingly sweet. It tastes like cheap Chinese except you stood for 35 minutes matchsticking carrots, celery, and pepper. I followed instructions exactly, with one exception: I used a red bell pepper instead of a green bell pepper. I'm so upset I wasted so many vegetables but I simply cannot stand the taste of this, even having drained away much of the sauce. If you do decide to make this I'd cut down on the sugar and vinegar.
     
  3. nancyburns
    UGH! you couldn't pay me to make this again. So cloyingly sweet. It tastes like cheap Chinese except you stood for 35 minutes matchsticking carrots, celery, and pepper. I followed instructions exactly, with one exception: I used a red bell pepper instead of a green bell pepper. I'm so upset I wasted so many vegetables but I simply cannot stand the taste of this, even having drained away much of the sauce. If you do decide to make this I'd cut down on the sugar and vinegar.
     
  4. Cindy 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.
     
  5. ddav0962
    Delicious!! The sauce is truly fantastic and I had all of the ingredients in the house already to make this other than the mushrooms. Outside of that, I made this recipe as written adding in a full 1/2 teaspoon of the cayenne. Wonderful recipe Sharon, thank you for sharing!
     
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