Sweet and sour tofu with roasted cashews

Prep Time 30 minutes
Cook Time 25 minutes
Servings 2-4 portions
Looking for new ways to cook up the block of tofu? Love salty-sweet sauces? This recipe is made for you. Lightly frying the tofu and mixing with a sauce that uses a cornstarch-water mixture will ensure that it's crispy on the outside, and covered with a velvety smooth sweet and sour sauce on the outside. This recipe makes a colourful, easy and quick weeknight dinner.
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How it's made: sweet and sour sauce

Ingredients

  • 1 tablespoon of cornstarch mixed with 1 tablespoon of water
  • 2 tablespoons of vegetable oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 1/2 teaspoon of chili powder
  • 1/4 cup of rice vinegar
  • 1/2 cup of water
  • 1/3 cup of maple syrup or agave syrup
  • 2 tablespoons of tomato paste
  • 2 tablespoons of soy sauce

Directions

  1. In a small saucepan, heat the vegetable oil and add the garlic, ginger and chili powder. Cook for 30 seconds to 1 minute, just until fragrant.
  2. Add the rice vinegar, water, maple syrup, tomato paste and soy sauce. Bring to a gentle boil and then add the cornstarch-water mix.
  3. Mix and let simmer for a few minutes until it thickens and then turn off the heat. Set aside.

How it's made: crispy tofu

Ingredients

  • 1 block of firm tofu
  • 1/2 cup of cornstarch
  • Sea salt and fresh ground pepper
  • 4 tablespoons of vegetable oil for cooking

Directions

  1. Drain the block of tofu and cut it into large cubes. Dry each off with a clean tea towel. Set aside.
  2. In a wok, heat the vegetable oil.
  3. Put the cornstarch into a shallow dish. Lightly coat each tofu cube with it, and then fry the tofu in small batches in the oil so that they are crispy and golden brown. They should cook for about 3 minutes on each side.
  4. Transfer the fried tofu cubes to a plate lined with paper towels to remove excess oil. Once all the tofu is cooked, put them back in the wok and add the prepared sauce.
  5. Cook for 5 minutes over low heat so that the sauce starts sticking to the cubes.
  6. Serve with rice, green veggies and roasted cashews.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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