Sweet and sour tofu

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.