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Fried Bean Curd With A Sweet & Sour Sauce

Fried Bean Curd With a Sweet & Sour Sauce recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 60.9
Dietary: Vegan, Vegetarian
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
  • 1 1/2 teaspoon Cornstarch
  • 3 tablespoon Stock
  • 3/4 cup Stock
  • 3 tablespoon White vinegar
  • 3 tablespoon Sugar
  • 1 tablespoon Tomato ketchup
  • 2 tablespoon Soy sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cayenne
Directions
  1. 1
    In a small bowl, mix the cornstarch with 3 tablespoons of stock until smooth. Set aside.
  2. 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. 3
    Heat 1 tablespoon oil in a small pot over medium heat.
  4. 4
    Add the peeled garlic clove and sliced ginger root to the pot. Stir until the garlic begins to brown.
  5. 5
    Remove the pot from heat and pour in the vinegar mixture. Stir well.
  6. 6
    Return the pot to medium heat and bring the sauce to a boil.
  7. 7
    Reduce heat and simmer for 4 minutes.
  8. 8
    Stir in the cornstarch mixture. Cook, stirring constantly, until the sauce thickens.
  9. 9
    Taste and add more salt if needed. Remove the garlic and ginger pieces from the sauce. Keep warm.
  10. 10
    Place the cubed tofu in a heat-proof bowl.
  11. 11
    Bring 6 cups of water and 2 teaspoons salt to a boil in a pot.
  12. 12
    Pour the boiling salted water over the tofu cubes. Let sit for 1-2 minutes to blanch.
  13. 13
    Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
  14. 14
    Add the carrot, red and green bell peppers, and scallions to the wok. Toss in 1/2 teaspoon salt.
  15. 15
    Stir-fry the vegetables for 30 seconds until crisp-tender. Turn off the heat.
  16. 16
    Drain the tofu cubes and gently squeeze out excess water. Arrange the tofu on a serving platter.
  17. 17
    Spread the stir-fried vegetables over the tofu.
  18. 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
Read it online: https://www.chefs-mate.com/recipe/fried-bean-curd-with-a-sweet-sour-sauce-2/