The International Food Challenge is a group started by Shobhana and Saras, where we are exploring the cuisines from across the world. This month the chosen cuisine was Chinese, more specifically Cantonese. We were given 4 recipes, out of which we could try any one. I decided to try this Sweet and Sour Tofu. We had it with some Chinese noodles. It was really delicious. A new recipe learnt and its definitely a keeper. I do see myself making this often in my kitchen.
What you'll need
- Firm Tofu – 1 Packet (about 250gm)
- Oil to deep fry the tofu
For the sauce
- Tomato Ketchup – 4 tbsp
- Red Chilli Sauce – 2 tbsp
- Plum Sauce – 3 tsp (Substitute with 1 tbsp tomato ketchup + 1or 2 tsp Vinegar + 1 tsp brown sugar)
- Light Soya Sauce – 1 tsp
- Water – 2 tbsp
- Sugar – 1 tbsp
- Corn flour – 3 tbsp
- Salt – ½ tsp
- White pepper powder, to taste
Add a little water and make a paste of coating consistency.
Marinate the tofu with the above ingredients for about 10 minutes. Use your hands to mix well.
To dredge the tofu
- All purpose (plain) flour - 3 tbsp
- Corn flour - 3 tbsp
- Rice flour - 2 tbsps
Take all the flours in a bowl and mix well. Set aside.
- 1 large red onion
- ½ of a big green capsicum
- ½ of a big red Capsicum
- ½ cup pineapple chunks (optional)
Dice the veggie’s into ½” pieces. Set aside.
- Mix all the ingredients for the sauce in a small saucepan and bring to a boil stirring well. Remove from heat and save in a bowl. Set aside.
- Heat enough oil in a sauce pan to medium heat and fry the marinated tofu in batches after dredging the tofu with the dry flours i.e. Dip the tofu pieces in the flour, shake off the excess flour and deep fry until crisp and light golden color.
- Heat about 1 tbsp. of oil in a separate pan. Sauté the onion and capsicum.
- Now pour in the prepared sweet and sour sauce. Bring to a boil.
- Add the fried tofu, mix well to coat the tofu with the sauce evenly, check seasoning and add salt if required. Stir in the pineapple. Mix well to coat. Switch off and serve hot.