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Friday, 13 April 2018
Sweet and Sour Tofu
The sweet and sour tofu was surprisingly good with rice. I cooked some spring rolls to serve alongside it and the sweet and sour sauce was great for dipping. You can see from my notes that the recipe needed a bit of tweaking. I wonder how easy getting the flavours right would be if you did not have a memory of sweet and sour like I do. I suspect my version is not at all a traditional one but I did enjoy it.
Eat Your Greens hosted by Allotment to Kitchen this month (and co-hosted by The Veg Hog).
More sweet and sour recipes from elsewhere:
Cabbage spring rolls with sweet and sour marmalade dipping sauce - Allotment to Kitchen
Easy sweet and sour sauce - Amuse Your Bouche
Sweet and sour chickpeas, pepper and broccoli - Vegan Richa
Sweet'n'sour mock pork - Where's the Beef
Vegan sweet and sour meatballs - Stay at Home Chef
More Chinese inspired recipes from Green Gourmet Giraffe:
Chow mein (v)
Fried rice with tofu scramble (gf, v)
Lo mein (v)
Mee Goreng (v)
Vegetarian San Choy Bau (gf, v)
Sweet and Sour Tofu
Adapted from The Vegan Table by Colleen Patrick-Goudreau
2 tbsp neutral oil (divided)
1 tbsp sesame oil
1 onion, chopped
1 stalk celery, finely sliced
1 carrot, cut into matchsticks
2 garlic cloves, finely chopped
1 tsp ground ginger powder
200g (about a cup) apricot jam
2 tbsp cornflour
1 tbsp white miso
4-5 tbsp tamari
3 tbsp cider vinegar
1/2-1 tsp chilli sauce
1-2 tbsp rice vinegar
1 tbsp maple syrup (optional)
1 red pepper, matchsticks
200g green beans, trimmed and chopped
Fry tofu in 1 tbsp neutral oil and 1 tbsp sesame oil until crispy. Once done, set aside.
Meanwhile, fry onion, celery and carrots in remaining 1 tbsp neutral oil for about 5 minutes until softened. Stir in garlic and ginger for a minute. Add apricot jam and 1 cup water. Simmer for 10 minutes.
While the onion mixture simmers, gradually mix 4 tbsp of water into 2 tbsp of cornflour until smooth. Mix in miso and 4 tbsp tamari, cider vinegar and 1/2 tsp chilli sauce. Add to saucepan. Check flavours and if required add maple syrup, more tamari, chilli sauce and some rice vinegar.
Add red paper, green beans and fried tofu. Bring mixture to the boil. If you are serving straight away, simmer for 5 minutes until green beans cooked. If serving later, remove from heat and cool.
NOTES: I think next time I would just use rice wine vinegar instead of the cider vinegar which might mean I did not need extra vinegar. I think I needed the maple syrup because I added too much tamarai, hence reducing it from 5 to 4 tbsp unless needed. I don't think the jam I used was overly sweet so you might need more tamari if your jam is quite sweet. I used ground ginger because I did not have ginger. I kept the spice low because I had hoped that Sylvia might eat it but when she was not interested I added more chilli paste and probably would have added more fresh ginger too.
On the Stereo: