Thursday, July 29, 2010

Sweet and Sour Tofu

I combined a few recipes for this one. Coating the tofu with flour or cornstarch makes it nice and crispy on the outside and chewy on the inside, and the coating soaks up sauce really well.

Drain tofu for an hour or so, or freeze for a few days and then thaw, so it's firm. Pat dry. Cut into cubes about 1/2 inch, toss in 1/3 c. whole wheat flour seasoned with Chinese five-spice until each piece is well coated.

Heat 2 Tbsp olive oil + 2 tsp sesame oil in a wok or skillet, add tofu chunks a few at a time, cooking on all sides until it's all brown and crispy. Set aside. Add your vegetables, diced into 1-inch pieces: we had broccoli from the CSA, some red peppers, a little garlic, and red onions. Cook about 4-5 minutes or until crisp-tender.

Meanwhile, drain a can of pineapple chunks, reserving the juice in a 2-cup measuring cup. Mix 1 Tbsp cornstarch with 1-2 Tbsp cold water until it's a paste, add to juice. Add broth until liquid measures 2 cups; whisk in 1 Tbsp jam (I had mulberry jam around, of course), 1 Tbsp tomato paste, 2 Tbsp soy or tamari sauce, 1 Tbsp honey, and 1 Tbsp fresh grated or 1 tsp dried ginger.

Add to veggies, add tofu back in and add the pineapple. Stir until it's all heated through and the sauce has thickened.

Serve over brown rice or soba noodles.

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