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This classic Chinese-inspired dish features silken tofu cubes that have been briefly blanched for tenderness, served atop a colorful medley of stir-fried carrots, bell peppers, and scallions. The highlight is the homemade sweet and sour sauce, crafted from a balance of sugar, vinegar, ketchup, and soy sauce, thickened to a glossy consistency. It offers a perfect contrast of textures and flavors, making it an excellent choice for a light yet satisfying vegetarian main or a flavorful side dish. The preparation is straightforward, requiring minimal effort to achieve restaurant-quality results at home.
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Fried Bean Curd With A Sweet And Sour Sauce
Description
This classic Chinese-inspired dish features silken tofu cubes that have been briefly blanched for tenderness, served atop a colorful medley of stir-fried carrots, bell peppers, and scallions. The highlight is the homemade sweet and sour sauce, crafted from a balance of sugar, vinegar, ketchup, and soy sauce, thickened to a glossy consistency. It offers a perfect contrast of textures and flavors, making it an excellent choice for a light yet satisfying vegetarian main or a flavorful side dish. The preparation is straightforward, requiring minimal effort to achieve restaurant-quality results at home.Ingredients
Directions
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Bring 6 cups of water and 2 teaspoons of salt to a boil in a large pot.
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Place tofu cubes in a heat-proof bowl.
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Carefully pour the boiling salted water over the tofu cubes.
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Let the tofu sit in the hot water for 5-10 minutes to heat through and firm up slightly.
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In a small bowl, mix the cornstarch with 3 tablespoons of stock or water until smooth to create a slurry.
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In a separate bowl, combine 3/4 cup stock, white vinegar, sugar, ketchup, soy sauce, 1/2 teaspoon salt, cayenne pepper, and black pepper.
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Heat 1 tablespoon of oil in a small saucepan over medium heat.
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Add the minced garlic and ginger to the hot oil and stir-fry until fragrant and the garlic just begins to brown.
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Remove the saucepan from the heat and pour in the vinegar mixture.
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Return the saucepan to the heat and bring the mixture to a boil.
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Reduce the heat and simmer the sauce for 4 minutes.
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Stir in the cornstarch slurry and continue stirring until the sauce thickens to a glossy consistency.
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Taste the sauce and add more salt if needed, then remove from heat.
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Using a slotted spoon, remove the garlic and ginger pieces from the sauce (optional, for smoother texture).
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Drain the tofu cubes, gently squeezing out excess water with your hands or a clean cloth.
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Heat 2 tablespoons of oil in a wok or large skillet over high heat.
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Add the carrot, bell pepper strips, and scallions to the wok.
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Stir-fry the vegetables for 30 seconds until just tender-crisp.
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Turn off the heat under the wok.
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Arrange the drained tofu cubes on a serving platter.
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Spoon the stir-fried vegetables over the top of the tofu.
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Reheat the prepared sweet and sour sauce over low heat if it has cooled.
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Pour the warm sauce generously over the vegetables and tofu.
Nutrition Facts
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.5g3%
- Sodium 580mg25%
- Total Carbohydrate 14.4g5%
- Dietary Fiber 0.1g1%
- Sugars 12.1g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
