szechwan tofu triangles

By MauiDreaming

very tasty way to serve tofu over rice

Ingredients

• 1 +1/2 lbs. firm tofu (to make firmer can blanch in simmering water 10 min.)
• 6 Tbsp. oil
• 1/2 cup dry sherry or balsamic vinegar
• 1/4 cup soy sauce
• 1 +3/4 cup water
• 1/4 cup + 1 tsp. cider vinegar
• 3 Tbsp. honey or sugar
• 8 cloves garlic minced
• 1 Tbsp. dry mustard
• 4 Tbsp. cornstarch
• 3 cups chopped onions
• 1 medium yellow pepper in strips
• 1 medium red pepper in strips
• 1 +1/2 tsp. salt+pepper
• 1/4 tsp. crushed red chilies

Details

Servings 4

Preparation

Step 1

cut tofu into 1/4 inch slabs, then into triangles about 2 inch long/wide
heat oil in a wok or skillet over medium heat. when the oil is hot, add the tofu pieces in batches if needed and fry them on each side until lightly crisp. remove from oil and drain on paper towels.
in a saucepan, combine rest of ingedients---except cornstarch. heat over medium, until just before boiling, turn to low heat. in a small bowl mix cornstarch with a little water, and whisk into sauce until thickened, remove from heat.
heat oil again, add more if needed, saute onion on high until softened, about 2 minutes, add pepers and spices
add tofu pieces and stir together, reduce heat. Whisk sauce together again, and pour over tofu, stir and cook over medium 5-8 minutes until sauce in thick and everything is coated
serve hot over rice