Sweet-and-Sour Bean Curd

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* Exported from MasterCook *

 

Sweet-and-Sour Bean Curd

 

Recipe By : Some Like It Hot - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Thai

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon safflower oil

1 pound extra-firm tofu -- cubed

1 large cucumber -- peeled, halved

lengthwise, and seeded

1 large onion -- cut into 1 inch dice

1 clove garlic -- minced

4 small green chilies -- seeded and sliced

into thin strips

4 medium tomatoes -- each cut into 8

pieces

2 tablespoons light brown sugar

2 tablespoons white vinegar

1 tablespoon low-sodium tamari

 

Heat the oil over medium heat in a large skillet or wok. Add the tofu and cook,

stirring occasionally, until lightly browned, about 3 minutes. Transfer to a

platter and set aside.

 

Cut the cucumber halves into 1/4 inch slices. Reheat the skillet over medium

heat. Add the cucumbers and cook until lightly browned, about 2 minutes. Add to

the tofu on the platter.

 

Add the onion to the skillet and sauté until tender and lightly brown, about 5

minutes. Transfer to the platter. Add the garlic and chilies to the skillet and

cook until softened, about 3 minutes. Add the tomatoes and brown the entire

mixture quickly, about 2 minutes. Add the brown sugar, vinegar, tamari, and 1/2

cup water. Heat to boiling, then add all the reserved ingredients from the

platter. Stir well and heat thoroughly, about 3 to 5 minutes.

 

 

 

 

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