Best 4 Sweet And Sour Tofu Recipes

SWEET AND SOUR TOFU

Steps:

• Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
• Slice tofu into chunky, bite-sized pieces.
• Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
• Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.

SWEET AND SOUR TOFU VEGGIES

Steps:

• In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
• Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
• In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
• In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
• Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

CROCK POT SWEET AND SOUR TOFU

Steps:

• Cube tofu and place in a bag with corn starch, shake till coated Fry in skillet with olive oil till browned; turn as few times as possible Place four cups of vegetables in crock pot with tofu Pour sweet and sour sauce into crock pot; with tablespoon of water, shake rest of sauce out of bottle into pot Low for two to three hours

INDONESIAN SWEET AND SOUR TOFU WITH VEGETABLES

Steps:

• Press tofu by placing paper towel over tofu and placing a heavy saucepan over the top.
• Let sit while you prepare rest of recipe.
• Mix the cornstarch with 3 tablespoons of the broth in a small cup until well blended.
• Add the rest of the broth, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.
• Heat the oil in a wok or large frying pay over high heat.
• Stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.
• Add the pepper, celery, and mushrooms and stir-fry for another 3 to 5 minutes.
• Stir the sauce well and add it to the vegetables.
• Cook until the mixture thickens. Cut tofu in strips or cubes.
• Add tofu to vegetables and cook until the tofu is thoroughly heated.
• Serve immediately over rice.