Sweet and Sour Tofu
I can't really vouch for the authenticity of this recipe. It's my mom's, who got it from a church cookbook. So, not authentic in the least bit...but I can vouch for it's deliciousness.
For the tofu:
1/2 brick of tofu
1-2 tbsp corn startch
few tablespoons of oil
Rinse the tofu and cut into desired shapes. Pat dry and mix with corn startch. I find it works best to put the tofu and corn startch in a sealable and shake it up!
Fry in a pan over medium heat in oil until all sides are browned.
Set aside.
For the Sweet and Sour sauce:
2 tbsp. vegetable oil
1/2 onion
1 green chopped green pepper (I used half green and half yellow)
1-2 carrots, sliced
3-4 large mushrooms, sliced
1 can pineapple chunks
1/4 cup rice vinegar
1/3 cup brown sugar firmly packed
2 tbsp. corn starch
1 tbsp soy sauce
1/4 tsp. ginger
Saute onion and green pepper in oil until almost tender.
Drain syrup from pineapple and add enough water to make it 1 1/2 cups liquid.
Add pineapple to skillet.
Combine pineapple liquid, vinegar, brown sugar, corn starch, soy sauce and ginger - add to skillet.
Simmer until sauce thickens a bit, stirring constantly. Add the cooked tofu and let simmer 5 more minuetes.
