Saturday, October 22, 2011


I have always enjoyed sweet and sour dishes including those found in chinese food restaurants.  But what I didn't like was the excessive breading on the chicken, if the food had too much of an orange/red colour or if it was too gooey.  This recipe is not overly starchy, there are no foreign colours and is not excessively sweet.  Instead of tofu, you can use cubed chicken.  The DH did enjoy this dish without any protests as tofu was used.

Sweet and Sour Tofu with Pineapple


1/3 cup vegetable broth
1 tbsp soy sauce
2 tsp sesame oil
2 tbsp rice vinegar
2 tbsp ketchup
1 tbsp sugar, maple syrup or honey
2 tsp plus ¼ cup cornstarch
1 egg white
1 tbsp water
3 tbsp oil
1 block firm or extra firm tofu (350 gm package), cut into cubes
1 pepper, thinly sliced or cut into small bite size chunks
2 to 3 green onions, chopped
1 garlic clove, minced
1 tbsp fresh ginger, minced
1 cup cubed pineapple
cooked brown rice


In a small bowl mix together the vegetable broth, soy sauce, sesame oil, rice vinegar, ketchup, sugar and 2 tsp cornstarch.  Set aside.

In a separate bowl mix the egg white and tablespoon of water.  Add the tofu cubes and toss to coat.  Stir in the ¼ cup of cornstarch and mix well.

Heat 2 tbsp in a wok or large frying pan over medium high heat.  Add the tofu and cook until golden on all sides.  This will take about 6 plus minutes.  Remove the tofu from the pan and set aside in a bowl.

Add the 1 tbsp oil to the pan and add the pepper, onions, garlic and ginger.  Cook for 2 to 3 minutes stirring often.  Pour in the sauce and cook until slightly thickened, about 45 seconds.  Add the tofu and pineapple and cook for about 2 to 3 minutes.  Stir often.  Serve with brown rice.  Serves 4.

Adapted from Alive Magazine, October 2011.

1 comment:

  1. Just wanted to say thanks for the pointers on steel cut oats, it worked great.