Oct 15 2010
Sweet and Sour Tofu
Sweet and Sour Tofu
Having a husband who is a vegetarian, there are a lot of adjustments which I have to make in my cooking. Not only because I didn’t have much time to cook 2 type of dishes everytime for me and hubby, but sometimes when I feel very lazy, I didn’t want to spend the lengthly process in cooking many dishes 
This recipe is very much inspired by Indonesian dish sweet and sour gourami (ikan gurami asam manis). Gourami is a fresh water fish which I believe natively Indonesian water and this fish has spread widely throughout south east asia and China.
I have used tofu in this recipe to replace the gourami and modified the recipe into gravvy to give more taste and flavor to the tofu. Sometimes when tofu was not available, I just simple replace the tofu with paneer/cottage cheese.
Ingredients:
- 200 grams tofu – cut into big cubes about 3 cms
- 1 tbsp corn flour
- 50 grams plain flour
- Sprinkle of black/white pepper
- Oil to fry
- 1/4 cups of green peas
- 1 spring onion – sliced
- About 50 grams onion leaves – slice lengthwise about 3 cms
- 1 pcs tomato – roughly chopped
- 2 cms ginger – finely sliced
- 1 clove of garlic - finely chopped
- 1/2 tsp sugar
- 3 tbsp tomato sauce
- 1 1/2 tbsp vinegar – or as per taste
- Salt to taste
- Mix 1 tbsp corn flour with 1 1/2 cup of water
How to make:
The tofu:
- Mix the corn flour, plain flour and pepper. Add some water and mix until you get medium consistency
- Heat the oil
- Dip the tofu in the flour mixed and deep fry until golden brown. Keep aside
The Sauce:
- Heat the oil in the pan
- Add the garlic and ginger, and fry for few seconds only
- Add the peas, saute for few minutes
- Add the spring onion and tomato – cook until the tomato soften
- Add the tomato sauce, sugar, vinegar and salt – stir well
- Add the onion leaves – stir
- Add the mixture of corn flour and water – cook until the sauce thicken
- If the sauce is too thick, add some water until you get the consistency that you like
Place the fried tofu on a plate, spread the sauce on the top of the tofu. Ready to be served with steamed rice.
