Fried Bean Curd With A Sweet & Sour Sauce

chefs-mate chefs-mate 0 Comments
Servings: 5 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Crispy tofu cubes topped with vibrant stir-fried vegetables and a glossy, tangy sweet and sour glaze.
Fried Bean Curd With a Sweet & Sour Sauce recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This classic Chinese-style dish features firm tofu cubes that are blanched to set their shape, then topped with a colorful medley of stir-fried carrots, bell peppers, and scallions. The star of the show is the homemade sweet and sour sauce, crafted from a balance of white vinegar, sugar, ketchup, and soy sauce, thickened with cornstarch for a perfect glossy finish. The sauce offers a delightful interplay of tangy, sweet, and savory notes that cling beautifully to the vegetables. It is a quick, flavorful, and vegan-friendly meal that comes together in under 40 minutes.

Fried Bean Curd With a Sweet & Sour Sauce recipe image
Print Recipe
0 Add to Favorites

Fried Bean Curd With A Sweet & Sour Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 60.9

Description

This classic Chinese-style dish features firm tofu cubes that are blanched to set their shape, then topped with a colorful medley of stir-fried carrots, bell peppers, and scallions. The star of the show is the homemade sweet and sour sauce, crafted from a balance of white vinegar, sugar, ketchup, and soy sauce, thickened with cornstarch for a perfect glossy finish. The sauce offers a delightful interplay of tangy, sweet, and savory notes that cling beautifully to the vegetables. It is a quick, flavorful, and vegan-friendly meal that comes together in under 40 minutes.

Ingredients

Directions

  1. In a small bowl, mix the cornstarch with 3 tablespoons of stock until smooth. Set aside.
  2. In a separate bowl, combine 3/4 cup stock, white vinegar, sugar, ketchup, soy sauce, 1/2 teaspoon salt, cayenne, and black pepper.
  3. Heat 1 tablespoon oil in a small pot over medium heat.
  4. Add the peeled garlic clove and sliced ginger root to the pot. Stir until the garlic begins to brown.
  5. Remove the pot from heat and pour in the vinegar mixture. Stir well.
  6. Return the pot to medium heat and bring the sauce to a boil.
  7. Reduce heat and simmer for 4 minutes.
  8. Stir in the cornstarch mixture. Cook, stirring constantly, until the sauce thickens.
  9. Taste and add more salt if needed. Remove the garlic and ginger pieces from the sauce. Keep warm.
  10. Place the cubed tofu in a heat-proof bowl.
  11. Bring 6 cups of water and 2 teaspoons salt to a boil in a pot.
  12. Pour the boiling salted water over the tofu cubes. Let sit for 1-2 minutes to blanch.
  13. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
  14. Add the carrot, red and green bell peppers, and scallions to the wok. Toss in 1/2 teaspoon salt.
  15. Stir-fry the vegetables for 30 seconds until crisp-tender. Turn off the heat.
  16. Drain the tofu cubes and gently squeeze out excess water. Arrange the tofu on a serving platter.
  17. Spread the stir-fried vegetables over the tofu.
  18. Reheat the sauce over low heat if necessary, then pour generously over the vegetables and tofu. Serve immediately.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 60.9kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2922.2mg122%
Total Carbohydrate 14.4g5%
Dietary Fiber 0.1g1%
Sugars 12.1g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, tofu, bean curd, sweet and sour, vegan, stir fry, quick dinner, soy sauce, vinegar, ketchup, cornstarch, gluten free option, easy recipe, vegetarian, healthy, weeknight meal, vegetable dish
Recipe Card powered by WP Delicious

Leave a Comment