This, my friends, is an awesome and easy vegetarian meal.
Seth suggested that we have stir fry and I gave him a look like, "you've got to be joking me." I SUCK at doing anything to tofu but baking or grilling it. It always sticks to the pan and falls apart and tastes more like oil than anything else.
Not this time. I found this great recipe and it turned out perfect. I wouldn't have changed a thing. The tofu was flavorful and stayed together. The veggies and sauce were perfect. This is going to be added to my list of recipes that I use often.
Sweet and Sour Tofu
Source: Adapted from (Never Home)Maker
Yield: 2-4 servings (we ate it all)
1 tbsp cornstarch
3/4 cup vegetable broth
3 tbsp white wine vinegar
3 tbsp sugar
1 tbsp ketchup (I used homemade with chipotle peppers)
2 tbsp soy sauce
1/2 tsp ground ginger
1/4 tsp cayenne pepper
2 tbsp vegetable oil
2 cloves garlic, minced
1 onion, diced
2 carrots, sliced
1 green bell pepper, diced
1/2 cup sliced mushrooms
1 14 oz package of firm or extra firm tofu, pressed and cut into 1 inch cubes
In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Add tofu and marinate an hour or so.
In a large skillet or wok, stir-fry the garlic, onion, and carrots in oil about 5 minutes.
Add the pepper and mushrooms and stir-fry for another 2 to 3 minutes.
Add the sauce mix (NOT THE TOFU) to the veggies and cook until mixture thickens, approx 5 to 7 minutes.
Add tofu and allow to cook at least 5 more minutes.