SWEET AND SOUR VEGETABLES WITH TOFU
This is good. Serve with ramen noodles or over brown rice. Either fry the tofu yourself or buy pre-fried tofu.
Provided by dicentra
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet. Add the garlic and ginger and cook for 30 seconds.
- Add the baby corn, snow peas, carrot and bell pepper and stir-fry for abut 5 minutes, until the vegetables are tender.
- Add the scallions, bamboo shoots and tofu. Cook for 2 more minutes.
- In a small bowl, stir together the sherry, vinegar, honey, soy sauce, vegetable stock and corn starch. Add to the hot pan. Bring to a boil. Reduce heat and simmer for 2 minutes. Serve immediately.
Nutrition Facts : Calories 306.3, Fat 15.2, SaturatedFat 2.3, Sodium 283, Carbohydrate 28.7, Fiber 5.1, Sugar 14.1, Protein 12.6
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
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
SLOW-COOKER SWEET AND SOUR CHICKEN
Delight family members by serving them sweet and sour chicken packed with vegetables with addition of pineapple chunks - a hearty slow-cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h20m
Yield 8
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
- Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
- Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
- During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.
Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
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
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
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SWEET AND SOUR TOFU-VEGETABLE STIR-FRY RECIPE | MYRECIPES
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5/5 (3)Total Time 40 minsServings 4Calories 382 per serving
- 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.
- Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil; swirl to coat. Add tofu in an even layer; cook, without stirring, 2 minutes. Turn tofu; cook 2 minutes. Place on a plate; sprinkle with salt.
- Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper; stir-fry 2 minutes. Add remaining garlic; stir-fry 10 to 20 seconds. Remove to plate with tofu. Add remaining 2 teaspoons oil to pan; swirl to coat. Add carrots; stir-fry 1 minute. Add Broccolini; stir-fry 3 minutes. Add remaining 1/4 cup water; cook 3 minutes or until water evaporates. Return tofu mixture to pan. Add sauce mixture; stir to coat. Divide rice among 4 plates. Divide tofu mixture evenly over rice.
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- Drain the brick of tofu from the packaging water and cut into bite size cubes. Allow the cubes to sit on a clean tea towel or paper towel to get rid of excess water while you prepare the sauce.
- In a small saucepan, heat 2 teaspoons of vegetable oil over medium-low heat. Add minced garlic, ginger, and chili pepper flakes. Stir for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic or ginger. Add in the remaining sauce ingredients and whisk together over medium heat until just bubbling. Then whisk in the cornstarch and water mixture. Whisk frequently for 10 to 12 minutes until thickened and reduced. Remove from the heat and set aside while you prepare the crispy tofu.
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- Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu). (Alternatively, use a tofu press). Cut the tofu into 1/2-inch cubes and pan fry on medium heat with ½ tbsp olive oil and a couple sprays of olive oil cooking spray. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more olive oil cooking spray. Set aside.
- Whisk all the ingredients listed under sauce above until all the cornstarch has dissolved. Add more or less chili sauce depending on your preference of spice. Taste the sauce prior to adding it to the dish to make sure you have the right amount of sweetness and saltiness.
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