Sweet and Sour Tofu

I have been trying different ways to work with tofu. It is such a versatile food since it absorbs anything it touches, and it can be prepared many different ways. Here, I took frozen and defrosted super firm tofu, cut it into cubes, breaded and fried it and tossed it with a homemade sweet and sour sauce recipe I found online.

Fried Panko Breaded Tofu

3 cups of peanut or canola oil

1 cup of cornstartch

2 eggs slightly beaten

2 tablespoons of water

3 cups of Panko bread crumbs

1 tablespoon of seasoning ( I use thai five spice seasoning)

Salt and Pepper

Preheat the oil in medium sauce pan to 375 degrees. To prepare the tofu: Freeze and thaw tofu ahead of time. It changes the texture pleasantly and makes it absorb more flavor (though if you haven't done it ahead of time this step isn't completely necessary, but the food will taste better if you do). Gently squeeze any remaining water from the tofu. Line up three bowls, in the first bowl put the cornstarch, in the second, mix the egg and water and in the third mix the panko bread crumbs with the seasoning and salt and pepper to taste. Cube the tofu block into 3/4 inch cubes, dredge them in cornstarch and shake off extra , dunk the cubes in the egg and then into the panko bread crumbs and finally into the hot oil. Fry until golden and drain on a paper towel lined plate.

Sweet and Sour Sauce

1/2 cup pineapple juice

1/2 cup ketchup

1/2 cup packed light brown sugar

1/4 cup apple cider vinegar

1/4 cup water

4 teaspoons soy sauce

1 teaspoon red pepper flakes (If you don't like spicy reduce)

1 teaspoon sesame oil

4 tablespoons vegetable oil

2 tablespoons minced ginger

2 teaspoons minced garlic

1 tablespoon cornstarch

2 tablespoons dry sherry

1 red bell pepper, stemmed,seeded and cut it into squares

One carrot peeled and cut diagonally

2 cups cubed pineapple

1/4 cup green onion, for garnish <-- I used chives

cooked rice (for serving)

In a large sauce pan heat 1 tbsp vegetable oil over medium high heat. Add the ginger and garlic and saute about 30 seconds. Pour the pineapple juice mixture into the saucepan with the ginger and garlic and bring to a boil. Add the carrots and the peppers and cook until the carrots are tender Reduce the heat and simmer, stirring to dissolve the sugar, about 3 minutes. In a small bowl combine the cornstarch and the sherry, mixing well. Add the cornstarch-sherry mixture to the simmering pineapple juice mixture, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes then remove from heat. Add the pineapple chunks.

Mix with tofu and serve over rice. Garnish with chives.

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