Thai Sweet & Sour Tofu
Total Time: 40 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4
Description:
This Thai Sweet & Sour Tofu recipe, a delightful discovery from a library cookbook, shines with vibrant flavors and crispy textures. Perfect for those meatless meals, especially if you’re observing Lent or simply craving a hearty vegan dish. The tofu is deep-fried to golden perfection, then tossed in a tangy, sweet sauce, creating a dish that’s both satisfying and full of zest.
Ingredients:
-
For the Sauce:
- 1 tablespoon cornstarch
- 3 tablespoons white wine vinegar
- ¾ cup vegetable stock
- 2 tablespoons sugar
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
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For the Tofu:
- 1 block firm tofu, drained and cubed
- 2-3 cups vegetable oil (for frying)
- 1 tablespoon soy sauce
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For the Vegetables:
- 2 carrots, peeled and thinly sliced
- 4 scallions, chopped
Instructions:
-
Prepare the Sauce:
- In a small bowl, mix 3 tablespoons of vegetable stock with the cornstarch until smooth. This will be your thickening agent.
- In a medium mixing bowl, combine the white wine vinegar, ¾ cup vegetable stock, sugar, ketchup, soy sauce, cayenne pepper, and black pepper. Stir until well blended.
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Cook the Sauce:
- Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the minced garlic and ginger, sautéing until softened and fragrant.
- Pour in the vinegar mixture and bring to a simmer. Let it cook for about 4 minutes.
- Gradually stir in the cornstarch mixture, continuing to cook until the sauce thickens to your desired consistency. Taste and adjust seasoning if needed.
-
Fry the Tofu:
- Heat 2-3 inches of vegetable oil in a medium saucepan over medium-high heat. To test if the oil is ready, drop in a small cube of bread; it should brown quickly.
- Carefully add the tofu cubes to the hot oil in batches, frying until they are golden brown, about 5 minutes per batch.
- Using a slotted spoon, remove the tofu from the oil and drain on paper towels. Transfer to a serving dish and lightly drizzle with soy sauce.
-
Stir-Fry the Vegetables:
- In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the sliced carrots and chopped scallions. Stir-fry until the vegetables are cooked yet still crisp, about 1-2 minutes.
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Combine and Serve:
- Add the crispy tofu to the wok with the vegetables.
- Pour the prepared sauce over the tofu and vegetables, tossing gently to coat everything evenly.
- Serve immediately, garnished with additional scallions if desired.
Nutritional Information (per serving):
- Calories: 239
- Fat: 14g
- Saturated Fat: 2.1g
- Cholesterol: 0mg
- Sodium: 601.1mg
- Carbohydrates: 22.5g
- Fiber: 3.4g
- Sugar: 14.4g
- Protein: 9.2g
Keywords: Thai, Asian, Vegan, Sweet & Sour, Deep Fried, Stir Fry, Tofu
Feel free to enjoy this vibrant dish as a standalone meal or alongside steamed rice for a more fulfilling experience. Each bite of crispy tofu paired with the zesty sauce and fresh vegetables is a burst of flavor and satisfaction! 🍲🥢
