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Week of 12/7/20

Sweet and Sour Tofu
with bell peppers / sugar snap peas / rice

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Sweet and Sour Tofu
The Cook Smarts version of this sweet and sour stir-fry is every bit as satisfying as the takeout classic but uses a much lighter (still very flavorful) homemade sauce.
Smarts: Be sure to follow the instructions to save the pineapple juice when you strain the pineapple. You'll use the juice in the sweet and sour sauce.
Dependency
Gochujang Two Bean Fried Rice
Tags
Dependent Meal Pairs
Proteins
Tofu
Cuisines
Asian - Chinese
Save recipe
71

Ingredients

Metric
Servings:
4
Sweet and Sour Tofu:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Bell peppers, any color - 2 , chopped
  • Pineapple chunks, canned in juice (20oz / 567g) - 1 can , liquid reserved
  • Oil, cooking - 1 Tbsp
  • Sugar snap peas - 12 oz (sub snow peas)
  • Cilantro leaves - 1 Tbsp
Sweet and Sour Sauce:
  • Garlic - 3 cloves , chopped
  • Pineapple juice - 3/4 cup (reserved from canned pineapple)
  • Brown sugar - 3 Tbsp
  • Ketchup - 2 Tbsp
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 1 Tbsp
  • Cornstarch - 1 Tbsp
  • Water - 2 Tbsp
Rice (enough for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  3. Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Pineapple - Drain pineapple, but reserve the liquid. Store the pineapple chunks and liquid separately. (Can be done up to 5 days ahead)
  5. Make sauce - Combine garlic, pineapple juice, brown sugar, ketchup, soy sauce, and rice vinegar. (Can be done up to 5 days ahead)
  6. Make slurry - Whisk together cornstarch and water.

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Make

  1. Heat a wok or skillet with cooking oil over medium-high heat. Add tofu and saute for 5 to 6 minutes until it begins to turn golden brown.
  2. To tofu, add bell peppers and sugar snap peas. Saute until they start to soften, 3 to 4 minutes.
  3. Pour sauce over tofu and vegetables.
  4. When sauce is simmering, give cornstarch slurry a stir and add it to the sauce.
  5. Simmer everything together, stirring occasionally, until sauce thickens.
  6. Remove pan from heat and stir in pineapple.
  7. If rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
  8. Serve sweet and sour tofu over rice. Top with cilantro leaves. Enjoy!

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