The Pioneer Woman Tasty Kitchen
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Sweet and Sour Tofu

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A lighter take on the Chinese take-out favorite with all the flavor of the original!

Ingredients

  • FOR THE SAUCE:
  • 2 Tablespoons Minced Fresh Red Pepper (about 1/4 Of A Medium Red Pepper; Reserve The Remainder To Chop For Stir-fry)
  • ¾ cups Pineapple Juice
  • 3 Tablespoons Rice Vinegar
  • ¼ teaspoons Sesame Oil
  • 2 Tablespoons Soy Sauce
  • 2 teaspoons Cornstarch (Mixed With 2 Teaspoons Water Until Smooth)
  • 1 Tablespoon Sugar
  • ½ teaspoons White Pepper
  • _____
  • FOR THE STIR-FRY:
  • 1 Tablespoon Vegetable Oil
  • 6 ounces, weight Extra Firm Tofu, Cut Into Cubes
  • 2 cloves Garlic, Thinly Sliced
  • ¾ whole Red Pepper, Cut Into Bite-size Pieces
  • ½ whole Onion, Chopped
  • 4 whole Green Onions (green And White Parts), Cut Into 1-inch Lengths

Preparation

1. Combine all of the sauce ingredients in a small pan over medium-high heat. Bring to a boil and then reduce to a simmer so that the mixture continues to bubble quickly but does not boil over. Continue cooking, stirring frequently, until it cooks down and thickens. This should take between 6 and 8 minutes and should cook down to about 1/2 cup. Remove from heat and set aside.

2. Heat vegetable oil in a wok or pan over medium-high heat. Add tofu to the pan and saute until tofu is golden brown, about 5 minutes. Add garlic and stir-fry just until garlic is fragrant and begins to soften, about 1 minute. Add red pepper and onion and saute until vegetables look damp and soften slightly, about 1 minute.

3. Pour half of the prepared sauce into the wok and stir the tofu and vegetables to coat. Add additional sauce until the bottom of the wok is covered in sauce but the vegetables are not concealed under a layer of liquid. (I find that I need to use only about 3/4 of the sauce to obtain this balance.) Continue to stir-fry for 3–4 minutes longer, allowing the sauce to bubble on the bottom of the pan and thicken around the vegetables. Add the green onions to the pan, stirring just until combined. Remove from heat and serve immediately (with or without rice on the side).

2 Comments

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Ashley Lynn on 3.26.2011

This was great! I tossed my tofu in a bit of cornstarch before sautéing and it gives it a bit more texture on the outside.

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okilisa on 2.27.2011

This looks so yummy! Thanks for sharing! I am soooo going to make this for dinner tomorrow night. :D

2 Reviews

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ojulias on 4.16.2011

Most excellent! I think you could easily make it with chicken for those gotta-have-meat people. But the directions here to saute the tofu make for the perfectly cooked tofu – not too soft and not too crispy. Well done!

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kitchenlovenest on 3.22.2011

Just made this tonight, and we loved loved loved it! (sorry, one ‘loved’ wasn’t enough). I used a whole onion and all the sauce (and pressed my tofu between kitchen towels before frying to get out the excess moisture). It was excellent–spicy but not killer, full of flavor, with great texture. I’ll be blogging about it soon and linking to you! Thanks!!

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