Sweet and Sour Sauce - Tofu - x 2

By mariannefeldman

Adapted from Sweet & Sour Shrimp" - Emeril Lagasse
This is recipe x 2

Ingredients

• Sauce:
• 1/2 cup vegetable stock & 4 tbs stock
• 6 tablespoons ketchup
• 6 tablespoons sugar
• 6 tablespoons pineapple or orange juice
• 4 tablespoons white vinegar
• 4 teaspoons soy sauce
• 1/2 teaspoon crushed red pepper flakes (use less for less spicy)
• 4 teaspoons cornstarch & more for coating tofu if frying
• 1 pkg tofu, drained
• 4 teaspoons minced garlic
• 4 teaspoons minced ginger
• 4 tablespoons oil
• 2 cup onions, thinly sliced
• 2 cup peppers, cut into chunks
• 2 cup pineapple chunks in juice
• 24 maraschino cherries
• 12 tablespoons green onions, thinly sliced
• rice

Details

Servings 1

Preparation

Step 1

Sauce: combine 1/2 cup stock, ketchup, sugar, vinegar, soy & red pepper flakes; set aside.

Combine 4 tsp cornstarch & 4 tbs stock or extra juice & stir to dissolve; set aside.

Opt 1: Combine 1 - 2 cups cornstarch with some salt & pepper, cut tofu into small rectangles; coat tofu with cornstarch
Fry tofu til crisp, remove from wok; remove excess oil

Opt 2: Drain tofu, slice block into 8 or 9 slices, cut these into quarters; marinate in some of the sauce
Put marinated tofu pieces on non stick foil
Broil til gets some color, turn over & broil other side til gets some color

Add garlic & ginger to wok, stir for 1 min, add peppers & onions, stirfry til crisp tender, 1-2 mins

Add sauce & cook til sugar dissolves, add cornstarch & stock/juice mixture & bring to boil

Add pineapple & cherries & thicken

Tofu can be added to mixture or served on top to keep crisper

Serve over rice

For shrimp: add shrimp to garlic & ginger & set aside 20 mins, add shrimp, garlic & ginger to hot pan, cook about 2 min, remove shrimp & set aside, continue with recipe as above & add shrimp back into mixture at end