Sweet and sour tofu with roasted cashews
Sweet and sour tofu with roasted cashews
Preparation time: 30 minutes
Cooking time: 25 minutes
Servings: 4
Looking for new ways to cook up tofu? Love sweet and savory sauces? This recipe is made for you. Lightly frying the tofu and mixing with a sauce using a cornstarch-water mixture will ensure that it's crispy and covered with a velvety smooth sweet and sour sauce. This recipe makes a colourful, easy and quick weeknight dinner.
Ingredients
Sweet and sour sauce
- 1 tbsp cornstarch mixed with 1 tbsp water
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp chili powder
- 1/4 cup rice vinegar
- 1/2 cup water
- 1/3 cup maple syrup or agave syrup
- 2 tbsp tomato paste
- 2 tbsp soy sauce
Crispy tofu
- 1 block of firm tofu
- 1/2 cup cornstarch
- sea salt and fresh ground pepper
- 4 tbsp vegetable oil, for cooking
Preparation
Sweet and sour sauce
- In a small saucepan, heat the vegetable oil. Add the garlic, ginger and chili powder. Cook for 30 seconds to 1 minute, just until fragrant.
- Add the rice vinegar, water, maple syrup, tomato paste and soy sauce. Bring to a gentle boil then add the cornstarch-water mix.
- Mix and let simmer for a few minutes until it thickens and then turn off the heat. Set aside.
Crispy tofu
- Drain the block of tofu and cut it into large cubes. Dry each off with a clean tea towel. Set aside.
- In a wok, heat the vegetable oil.
- Put the cornstarch into a shallow dish and lightly coat each tofu cube with it.
- Fry the tofu in small batches in the oil so they become crispy and golden brown, about 3 minutes on each side.
- Transfer the fried tofu cubes to a plate lined with paper towels to drain excess oil. Once all the tofu is fried, put it back in the wok and add the prepared sauce.
- Cook for 5 minutes over low heat until that the sauce starts sticking to the cubes.
- Serve with rice, green veggies and roasted cashews.
0 Comment(s)