SWEET AND SOUR TOFU
Sweet and sour tofu, made in just 30 minutes. A plant-based version of this classic Chinese food that is much healthier than take-out!
Provided by Iosune
Categories Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- Mix the soy sauce or tamari and apple cider vinegar in a bowl until well combined.
- Incorporate the tofu cubes and let marinate for at least 5 minutes.
- Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch. Add more cornstarch if needed.
- Heat half of the oil in a skillet and when it's hot, add the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set it aside.
- Heat the other half of the oil in the skillet and when it's hot, incorporate the veggies (carrot, green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown. Set aside.
- To make the sauce just mix all the ingredients until well combined.
- Pour the sauce into the skillet and cook until it thickens, stirring frequently.
- Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
- Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
- Keep the leftovers in a sealed container in the fridge for up to 1 week.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 380 calories, Sugar 25.8 g, Sodium 1248 mg, Fat 10.8 g, SaturatedFat 1.9 g, Carbohydrate 58.6 g, Fiber 5.2 g, Protein 15.9 g
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 STIR-FRY
This is out of a cookbook called "Clean Food"...it say that the secret to making noodles that stand up to stir-frying is to cook your noodles and then chill them before using.
Provided by teresas
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to directions on package.
- Drain in colander and rinse thoroughly under cold water.
- Place colander on a plate and refrigerate.
- Bring 2-3 cups water to boil.
- Cut broccoli florets into bite-size pieces.
- Peel and discard tough outer stems and cut remaining stems into chunks.
- Place prepared carrots and broccoli in bowl, cover with boiling water and let sit 2 minutes.
- Drain, rinse with cold water and set aside.
- Heat wok or skillet over medium-high.
- Add grapeseed oil, garlic and ginger and cook 1 minute.
- If anything starts to stick, add 1 tablespoon water.
- Add broccoli, carrots and snow peas, stir and cook 2-3 minutes.
- Add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce and cook 1 minute longer.
- Remove vegetables from wok and set aside.
- Pour remaining tablespoon of vinegar, mirin and soy sauce into empty wok.
- Fold in chilled noodles until evenly coated and heated through.
- Drizzle with 1 tablespoon sesame oil.
- Transfer noodles to serving dish.
- Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoon toasted sesame oil and spoon vegetables over noodles.
- Top with sesame seeds and serve.
Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 1.6, Sodium 1122, Carbohydrate 49.4, Fiber 7.3, Sugar 10, Protein 10.5
SWEET AND SOUR TOFU STIR-FRY
Make and share this Sweet and Sour Tofu Stir-Fry recipe from Food.com.
Provided by ajbard
Categories Vegetable
Time 35m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot of boiling water, cook the broccoli, cauliflower, and carrots for 3 minutes. With a slotted spoon, remove the vegetables from the pot and plunge immediately into ice water. Drain well and set the vegetables aside.
- In a small bowl, combine the cornstarch and 2 tablespoons of the pineapple juice. In another small bowl, combine the brown sugar, apple juice concentrate, and the remaining pineapple juice with the rice vinegar. Set both bowls where you can reach them easily while stir-frying.
- In a wok, heat the peanut oil. Add the ginger, garlic, and jalapeno. Stir-fry until the garlic and ginger are fragrant, about 1 minute. Add the drained vegetables and stir-fry 3 minutes.
- Add the tofu, tomato, mushrooms, and pineapple. Re-stir the fruit juice mixture to blend and add it while continuing to stir and toss the vegetables.
- When all the ingredients in the wok are mixed together and the liquid is bubbling, re-stir the cornstarch mixture. Add this mixture to the wok, stirring constantly as the liquid thickens and clings to the vegetables. Season to taste with salt and pepper. Turn onto a platter and serve immediately, accompanied by rice. If there are leftovers, bring them to room temperature before serving rather than reheating them.
- ****NOTE: Fruit and nut shops use the term "preserved" or "glazed" to describe this kind of candied pineapple, while natural food stores call it dried pineapple. You will recognize it as the kind you would cut up to use in fruitcake.
Nutrition Facts : Calories 133.2, Fat 6.1, SaturatedFat 1.1, Sodium 411.3, Carbohydrate 15.2, Fiber 2.5, Sugar 8.9, Protein 7.1
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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- Place tofu in a shallow dish. Place plastic wrap on top, and weight with a heavy pan; let stand 20 minutes. Discard liquid, and cut tofu into 2 x 1/4-inch pieces.
- Combine 1/2 cup water, vinegar, and sugar in a small pan, stirring to dissolve sugar. Stir half of garlic into sugar mixture. Stir in sherry, ketchup, and chile. Cook mixture over medium heat until boiling. Remove from heat; stir in cornstarch, stirring with a whisk until smooth. Stir in soy sauce.
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