Thursday, June 25, 2009

Malaysian Sweet and Sour Tofu

Here is the other dish I made with the clay pot tofu (a lot of tofu, I know). I rooted around online looking at some recipes, and they all were pretty much the same. I adapted the recipe here. The tofu is fried with a cornstarch coating, but you can opt out of this step and just coat the tofu in the sauce. I never use Ener-G egg replacer, but it caught my eye at the bulk food store the other day. I thought it made a nice light and crispy batter.

- 1 pkg tofu, cubed
- 2 tsp soy sauce
- 1 tsp cooking sherry
- 1/2 tsp ground ginger

- Ener-G egg replacer for 2 eggs
- 1 tbsp flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- oil for frying

- 1/2 cup water
- 1 tbsp cornstarch
- 1/4 cup sugar
- 1/4 cup white vinegar
- 1 tsp soy sauce
- 1 tbsp ketchup
- 1 tomato, cut into wedges
- thinly sliced red pepper
- thinly sliced cucumber

1. Mix together marinade ingredients and toss tofu in marinade until coated.
2. Mix together batter ingredients and toss tofu in batter until coated. Fry in 350 degree oil unitl golden on all sides. Drain.
3. Mix water and cornstarch together and pour into a saucepan. Add sugar, vinegar, soy sauce, ketchup and tomato, and bring to bubbling. Add tofu and mix to coat.
4. Garnish with red pepper and cucumber (I didn't have any on hand as you can see) and serve with rice.