Sweet And Sour Tofu
|Firm tofu||1 Pound (450 Gram)|
|Tamari kuzu/Arrowroot / cornflour||2 Tablespoon (For Coating)|
|Sesame oil||4 Tablespoon|
|Green pepper||1 , cored, seeded and chopped|
|Celery stick||1 (Cut Into 2.5 Centimeter Diagonal Slices)|
|Carrot||1 , sliced diagonally|
|Mange-tout||4 Ounce, sliced diagonally (100 Gram)|
|Bamboo shoots||4 Ounce, cut into wedges (100 Gram)|
|Water chestnuts||5 Ounce, sliced (150 Gram)|
|Pineapple||4 Ounce, diced (100 Gram)|
|Water||4 Ounce (125 Milliliter)|
|Lemon juice||2 Tablespoon|
|Tomato puree||4 Tablespoon|
Wrap the tofu in a clean tea towel.
Place a chopping board or heavy book on top and leave for 30 minutes to press out the liquid.
Cut the tofu into 2.5-5cm (1 -2 in) cubes and sprinkle them with tamari.
Coat with kuzu, arrowroot or cornflour, if using.
Heat 2 tablespoons of the sesame oil in a wok or frying pan and fry the tofu until crisp; set aside (preferably keep warm in a low oven).
Heat the remaining oil in the wok and stir-fry the green pepper, celery, carrot and mange tout for 5 minutes, until the vegetables are tender but still firm.
Stir in the bamboo shoots, water chestnuts and pineapple and cook for 2-3 minutes.
Remove the vegetables and keep warm.
To make the sauce, dissolve the cornflour or arrowroot in the water.
Combine the remaining sauce ingredients in a separate bowl and add to the wok.
When the sauce starts to boil, add the cornflour or arrowroot mixture and stir for 2 minutes, or until the sauce thickens.
Add the fried tofu and vegetables, mix well and serve at once.