INDONESIAN SWEET AND SOUR TOFU WITH VEGETABLES
Make and share this Indonesian Sweet and Sour Tofu With Vegetables recipe from Food.com.
Provided by Sharon123
Categories Soy/Tofu
Time 40m
Yield 4-6
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 229.4, Fat 11.7, SaturatedFat 2, Sodium 590.5, Carbohydrate 23, Fiber 3.3, Sugar 14.8, Protein 11.7
SWEET AND SOUR TOFU VEGGIES
Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!
Provided by Candice
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 19
Steps:
- In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
- Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
- In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
- In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
- Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.
Nutrition Facts : Calories 665.6 calories, Carbohydrate 94 g, Fat 22.8 g, Fiber 9.5 g, Protein 28.6 g, SaturatedFat 3.3 g, Sodium 631.8 mg, Sugar 25.3 g
THAI SWEET & SOUR TOFU
I got this recipe from a cookbook that I checked out of the library. I tried it out when we went veggie for Lent. It turned out pretty good.
Provided by Shaye
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix 3 T of stock and cornstarch until smooth In a medium bowl, combine vinegar, ¾ cup stock, sugar, ketchup, soy sauce, cayenne and black peppers.
- In a small saucepan, sauté the garlic and ginger in 1 T oil until soft.
- Add vinegar mixture and simmer for about 4 minutes.
- Add cornstarch mixture and stir until sauce thickens.
- Taste for seasoning.
- In a medium saucepan, heat 2-3 inches of oil over medium to high heat until a cube of bread browns immediately.
- Fry the tofu until golden (about 5 minutes).
- Drain on paper towels, put on serving dish and sprinkle with soy sauce.
- In a wok, heat 2 T vegetable oil and stir fry carrots and scallions until there are cooked but crisp (about 1-2 minutes).
- Mix the tofu with the vegetables and pour sauce over top.
Nutrition Facts : Calories 239, Fat 14, SaturatedFat 2.1, Sodium 601.1, Carbohydrate 22.5, Fiber 3.4, Sugar 14.4, Protein 9.2
SWEET & SOUR TOFU
Enjoy our sweet and sour tofu for one. With pineapple, red pepper, onion and Chinese flavourings, it's vegan and healthy, delivering three of your 5-a-day
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
- Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.
- Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.
Nutrition Facts : Calories 530 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
SWEET AND SOUR TOFU
An easy and zingy sweet and sour stir-fry. If you're not sure if you like tofu, try this!
Provided by polaris
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
- Slice tofu into chunky, bite-sized pieces.
- Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
- Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 57 g, Fat 11.3 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 557.8 mg, Sugar 30.3 g
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