Sweet and Sour Tofu

• Refrigerated

  • 1 14oz (396g block Tofu, medium firm

• Condiments

  • 1 tbsp Ketchup
  • 1 tbsp Soy sauce

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 Cornstarch
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Rice or cider vinegar
  • 2 tbsp Vegetable oil

• Liquids

  • 1/3 cup Water

• Other

  • 1 Green bell pepper cored and chopped into bite size pieces
  • 1 Red bell pepper cored and chopped into bite size pieces

Found on pickledplum.com

Description

Ingredients

• One 14oz (396g) block medium firm Tofu
• 1 Red bell pepper cored and chopped into bite size pieces
• 1 Green bell pepper cored and chopped into bite size pieces
• 2 tbsp vegetable oil
• Cornstarch for dusting
• For The Sweet And Sour Sauce:
• 3 tbsp brown sugar
• ¼ tsp salt
• 1 tbsp ketchup
• 1 tbsp soy sauce
• 3 tbsp rice or cider vinegar
• ⅓ cup water

Directions

• Whisk all the ingredients for the sweet and sour sauce (until sugar has dissolved) in a bowl and set aside.
• Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1 inch cubes.
• Dust tofu with potato starch until all sides are well coated.
• In a large pan over high heat, add oil and tofu and fry until all sides are slightly golden (about 7 minutes). Transfer tofu to a plate and set aside.
• Add red and green bell pepper to the pan and cook for 3-5 minutes, until peppers have softened but still yield a crunch.
• Return tofu to the pan, add sauce and stir until tofu and bell peppers are coated.
• Turn the heat off, transfer to a plate and serve.