Sweet & Sour Tofu with Cashews
Adapted from Enchanted Broccoli Forest
Preparation time: 45 minutes, start to finish
Yield: about 4 servings
Preparation time: 45 minutes, start to finish
Yield: about 4 servings
TWO NOTES BEFORE YOU BEGIN:
- Don't forget to start cooking some rice about 20 minutes in
advance of beginning the stir-fry.
- If you boil the tofu cubes for about 10 minutes (you can do this way ahead), and then drain them, they will have a firmer texture.
3/4 pound firm tofu, cut into 1-inch cubes
1 20-ounce can pineapple chunks, packed in juice
1 1/2 cups orange juice
1 teaspoon grated orange zest
2 large cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1/2 teaspoon salt, plus a little more for the stir-fry
1 to 2 tablespoons honey or sugar (to taste)
2 tablespoons vinegar (rice or cider)
Crushed red pepper to taste
2 tablespoons Chinese sesame oil
1 medium onion, chopped
1 small carrot, in thin slices
1 small bell pepper, cut into 1-inch pieces
1 medium-sized tomato, seeded, cut into chunks
3 medium scallions, minced
3 tablespoons cornstarch
A few lightly toasted cashews
1 20-ounce can pineapple chunks, packed in juice
1 1/2 cups orange juice
1 teaspoon grated orange zest
2 large cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1/2 teaspoon salt, plus a little more for the stir-fry
1 to 2 tablespoons honey or sugar (to taste)
2 tablespoons vinegar (rice or cider)
Crushed red pepper to taste
2 tablespoons Chinese sesame oil
1 medium onion, chopped
1 small carrot, in thin slices
1 small bell pepper, cut into 1-inch pieces
1 medium-sized tomato, seeded, cut into chunks
3 medium scallions, minced
3 tablespoons cornstarch
A few lightly toasted cashews
- Drain all the liquid from the can of pineapple into a 3- or 4-cup capacity measuring cup. Add enough orange juice to make 2 1/2 cups. Set aside the pineapple chunks.
- Add orange zest, garlic, ginger, soy sauce, salt, honey or sugar, vinegar, and crushed red pepper to the juice, and whisk. Set aside, leaving the whisk in there.
- Heat the wok and add the oil. Cook the onion, salted lightly, for 5 minutes. Add bell pepper and carrot, salt lightly again, and cook 5 minutes. Add tofu, tomato, pineapple chunks, and scallions.
- Meanwhile, place the cornstarch in a small bowl. Pour a little of the pineapple-orange mixture into the cornstarch and whisk until dissolved. Whisk this back into the juice mixture.
- Turn heat to high and pour the juice-cornstarch mix into the stir-fry. Cook and stir-fry over high heat until the sauce thickens and everything is nicely coated.
- Serve over rice, topped with a generous handful of toasted cashews.
