How do you make sweet and sour tofu and/or tofu with brown sauce from scratch?

Question

I have firm tofu ready, I just need ingredients and directions. Please, no links unless you have tried them. Thanks.

Answer 1

Crispy Sweet and Sour Tofu

Serves Two

1 Tub Extra Firm Tofu, pressed

2 tsp Ener-g Egg Replacer + 4 tsp water, mixed

1/4 Cup Cornstarch

1/4 Cup Peanut or Canola Oil

Sesame Seeds for garnish

Sauce

3 1/2 Tbs Seasoned Rice Vinegar (you can eyeball the 1/2 Tbs)

1/4 Cup Water

2 Tbs + 2 tsp Sugar

1 Tbs Tamari

1 Tbs Ketchup

1 tsp Molasses

1/4 tsp Ginger Powder

1/2 tsp Salt

1 1/2 Tbs Cornstarch + 2 Tbs water

Slice the tofu into triangles or small cubes. Smaller = better for this recipe, since smaller pieces won’t have a tendency to break when you toss them, and they have a bigger surface area to volume ratio (read: they’ll be crispier).

Toss tofu with the egg replacer/water mixture until coated. Then toss in cornstarch until each piece is coated and dry, adding more cornstarch if needed.

Heat oil in a large non-stick skillet or wok.

While oil is heating, mix sauce ingredients except for the cornstarch/water into a small sauce pan and whisk over medium heat until sugar and salt is dissolved. Add cornstarch mixture and whisk until the sauce thickens. If you leave the sauce unattended now it will thicken and burn, so keep an eye on it. When thick, turn off heat and set aside.

Place tofu in the hot oil, being careful not to burn yourself. You don’t want the tofu to be crowded or the pieces will stick to each other, so fry it in batches if needed. Fry for 3-5 minutes until golden on the bottom, then gently turn and brown the other side.

Drain tofu from oil (in the sink like you’d drain pasta, being very careful), and place tofu in a large bowl. Pour sauce on top and gently toss to completely coat. Sauce should be thick and sticky - it shouldn’t pool at the bottom of the bowl.

Top with sesame seeds and serve immediately

Answer 2

1 tblspn peanut oil

1 med onion thick slice

1 red capsicum or pepper coarse chop

1 green"                   "               "

1 trim celery stalk            "        "

2 tblspn tomato puree

2 tblspn plum sauce

2 tblspn light soy sauce

1/4 cup white vinegar

1tblspn corn flour

1/4 cup veg stock

440g fresh or tin pineapple in natural juice

heat oil add veg cook til tender add rest till boils & thickens

add tofu and pineapple

(can brown up tofu first if want with bit of corn flour in oil for crispiness if desired

Answer 3

You will need, firm tofu, red and green peppers, and a teaspoon of minced garlic.

For sweet and sour mixture you need vinaigre, ketchup, two tablespoons of sugar and a cup of water.

for starch mixture you need one teaspoon of starch, two tablespoon of water, and half a teaspoon of salt.

first slice up the tofu in thick slices, then panfry until both sides are golden, and plate it and put it aside.

unseed the peppers and slice them.

heat up a tablespoon of oil with garlic in a wok, and stirfry the peppers.

boil the sweet and sour mixture and return the peppers to the wok. add starch mixture, and then the tofu , then serve.

note* add ketchup to your desired colour