Sweet & Sour Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-1 lb extra firm tofu, drained- 4 cups fresh vegetables (I used 2 bell peppers, carrots, and broccoli)- 1/2 white onion, chopped- 1 T corn starch- 10 oz jar of La Choy sweet and sour sauce- 1/2 T water- 1 T butter
You know how in Chinese restaurants the tofu is always really crispy on the outside and has a nice texture? I learned a trick last week to help create that at home without deep-frying. Cube your tofu, and put it in a zipper bag with 1 tablespoon of cornstarch. Shake the tofu until it's coated completely in cornstarch.
Then fry on the stove on medium heat in a tablespoon of butter. Resist the urge to flip the tofu often. Let it get a nice crusty coat before turning.
While that's cooking, wash and trim your vegetables and add to the crockpot. When the tofu is done, put it in also. Pour the entire bottle of sweet and sour sauce on top of the tofu and vegetables.
Add a 1/2 tablespoon of water to the "empty" jar, and shake. Pour the contents on top. Toss gingerly.
Cover and cook on low for about 3 hours.
This is finished when the vegetables have reached desired consistency. We like the veggies to have a crunch, so I didn't let it cook very long. The broccoli was not very crisp, but the onion, bell pepper, and carrot still were al dente.
Number of Servings: 6
Recipe submitted by SparkPeople user LUCYST.
Then fry on the stove on medium heat in a tablespoon of butter. Resist the urge to flip the tofu often. Let it get a nice crusty coat before turning.
While that's cooking, wash and trim your vegetables and add to the crockpot. When the tofu is done, put it in also. Pour the entire bottle of sweet and sour sauce on top of the tofu and vegetables.
Add a 1/2 tablespoon of water to the "empty" jar, and shake. Pour the contents on top. Toss gingerly.
Cover and cook on low for about 3 hours.
This is finished when the vegetables have reached desired consistency. We like the veggies to have a crunch, so I didn't let it cook very long. The broccoli was not very crisp, but the onion, bell pepper, and carrot still were al dente.
Number of Servings: 6
Recipe submitted by SparkPeople user LUCYST.
Nutritional Info Amount Per Serving
- Calories: 207.2
- Total Fat: 11.7 g
- Cholesterol: 5.2 mg
- Sodium: 40.1 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.5 g
- Protein: 18.1 g
Member Reviews
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CD4667289
Made this tonight and really liked it. After 3 hours in the crockpot the veggies were still very crisp, the way we like them. Very filling. You could use just about any meat in place of tofu, too. I added a little extra water to get more of a "sauce" and put it on rice. Hubby really liked it. - 2/22/09