Indonesian Sweet And Sour Tofu With Vegetables Recipes

SWEET & SOUR TOFU

Steps:

• Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
• Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.
• Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.

SWEET AND SOUR TOFU VEGGIES

Steps:

• In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
• Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
• In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
• In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
• Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

SWEET AND SOUR TOFU RECIPE (VEGAN)

Steps:

• Add all of the sauce ingredient to a bowl and whisk them together. Set aside.
• Try to drain and press the tofu in advance. Use a cotton tea towel to pat it dry as best as you can. Slice it lengthwise and pat dry again. Continue cutting the tofu into small cubes and pat them dry some more. If prepping tofu in advance you can place it in the fridge at this point and allow to air dry overnight. This step will really help your tofu get extra crispy.
• Just before cooking dust the tofu cubes with the tapioca and use your hands to toss it well to coat all over.
• Preheat a large cast iron skillet over medium flame and add a drop of olive oil, enough to coat the entire bottom. Start adding the tofu cubes and pan sear on all sides until golden. Transfer to a bowl until needed. Make sure to work in batches so you don't overcrowd the pan.
• After pressing the tofu and tossing it in the tapioca place it on a parchment lined baking sheet or air fryer basket. Air fry between 375" and 400"F for 14 minutes flipping it half way. (If the tofu is well pressed the 375" temperature is perfect, otherwise air fry at 400"F). Add it to the pan with the sauce and vegetables and cook everything together until the sauce starts to thicken and tofu is nicely coated all over. Enjoy!
• Follow the exact recipe above and bake the tofu at 400"F on a parchment lined baking sheet for about 25 minutes (or until golden) tossing it half way. Meanwhile prepare the sauce and toss everything together.
• Cut the bell peppers and scallions into one inch pieces, discard the core from the peppers.
• Add the peppers and scallions to the skillet together with a drizzle of oil (or a splash of water) and pinch of sea salt. Stir fry a few minutes until the peppers just begin to soften.
• Pour the sweet and sour sauce over the peppers and bring to a simmer. Add the tofu and give it a good stir. Cook everything together until the sauce starts to thicken and tofu is nicely coated all over.
• Serve hot over a bed of rice or tossed with soba or ramen noodles.

EASY VEGAN SWEET-AND-SOUR TEMPEH

Steps:

• Gather the tempeh ingredients.
• In a skillet, braise the tempeh in vegetable broth and soy sauce for 10 minutes to soften it.
• Remove from pan and reserve the braising liquid for the sweet-and-sour sauce.
• In a separate skillet, saute the tempeh in olive oil over medium-high heat until browned, about 3 to 5 minutes. Make the Sauce
• Gather the sauce ingredients.
• Combined the reserved pineapple juice, brown sugar, vinegar, and cornstarch with the reserved braising liquid in a saucepan, stirring to mix well. Bring to a simmer over medium-high heat, stirring constantly.
• Add the peppers and onions to the sauce and continue to stir until the sauce has thickened.
• Reduce the heat, add the braised tempeh cubes, pineapple chunks, and simmer until heated through.
• Serve over rice, another whole grain, or couscous.

INDONESIAN VEGETABLE SOUR SOUP (SAYUR ASAM)

Steps:

• Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
• To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don't have a mortar and pestle.
• Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
• Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
• Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
• Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

CROCK-POT SWEET & SOUR TOFU

Steps:

• Press moisture out of the tofu and cut into cubes. Place tofu in a gallon-sized plastic bag with the corn starch. Shake bag to coat tofu.
• Fry tofu in vegetable oil over medium heat until it has a crunchy coating, about 15 minutes on each side.
• Put tofu and vegetables into the Crock-Pot.
• Pour bottle of sweet & sour sauce over the top. Add a tablespoon of water to the "empty" jar. Shake and pour over the top of the tofu & vegetables. Stir to combine.
• Cover and cook on low for 3 hours.

INDONESIAN SWEET AND SOUR TOFU WITH VEGETABLES

Steps:

• Press tofu by placing paper towel over tofu and placing a heavy saucepan over the top.
• Let sit while you prepare rest of recipe.
• Mix the cornstarch with 3 tablespoons of the broth in a small cup until well blended.
• Add the rest of the broth, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.
• Heat the oil in a wok or large frying pay over high heat.
• Stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.
• Add the pepper, celery, and mushrooms and stir-fry for another 3 to 5 minutes.
• Stir the sauce well and add it to the vegetables.
• Cook until the mixture thickens. Cut tofu in strips or cubes.
• Add tofu to vegetables and cook until the tofu is thoroughly heated.
• Serve immediately over rice.