Margarita's International Recipes
Sweet and Sour Tofu
While sweet and sour tofu is not a traditional Hongkonese recipe - and this particular recipe is not specifically from Hong Kong -, vegetarianism is growing in the Island and Hong Kong sweet and sour is very similar to that eaten elsewhere. I made this recipe for my daughter and she liked it OK. Maybe tofu and sweet and sour sauce don't really work that well together. I didn't use a carrot because I didn't have it, and my daughter isn't a fan of peppers, so I used less than the recipe below calls for.
Sweet and Sour Tofu
- 3 Tbsp + 1 1/2 tp soy sauce, divided
- 3 Tbsp apple cider vinegar, divided
- 1 lb firm tofu, cubed
- 1/4 cup white or brown sugar
- 3 Tbsp tomato paste or ketchup
- 1/2 cup water
- 1/2 cup + 3 Tbsp cornstarch
- 2 Tbsp olive oil
- 1 carrot, chopped (optional)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped (optional)
- 1 small onion, chopped
Mix together 3 Tbsp soy sauce and 1 1/2 Tbsp apple cider in a large bowl. Add the tofu cubes and carefully coat all over. Marinate for five minutes.
Meanwhile, make the sweet and sour sauce by combining the sugar, tomato paste, water, 1 1/2 tsp soy sauce, 1 1/2 Tbsp apple cider vinegar and 1 Tbsp cornstarch. Set aside.
Drain the marinade from the tofu. Add the remaining cornstarch to the tofu and carefully toss to coat all over.
Heat olive oil over medium-high heat in a wok or frying pan. Add tofu cubes and cook until golden brown on all sides. Using a slotted spoon, remove tofu from the wok and set aside.
Add the carrots, if using, the peppers and onions to the wok. Cook over medium high heat until golden brown. Remove using a slotted spoon and set aside.
Add the sauce to the wok and cook over medium high heat, stirring often, until it thickens. Return the tofu and veggies to the work, toss well, turn heat down to medium and cook for five minutes.
Adapted from a recipe at Simple Vegan Blog
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