Sweet-and-Sour Tofu

So I have to tell you something about myself: I'm in love with tofu. Really, truly in love. It's not one of those three-month infatuations either, no, this goes back to the tender age of three, when I had a major temper tantrum in the grocery store because my mother wouldn't buy me tofu. True story.

If you're not as enamored as I am with tofu, though, don't worry. This recipe made even my friend Ashley, a self-proclaimed tofu hater and a hugely picky eater, a convert. It's easy and SO delicious, with a quick homemade sweet-and-sour sauce, crisp veggies, and perfectly cooked tofu. I might have eaten the entire batch in two meals... don't tell anyone...

 This would be great over any kind of grain - quinoa maybe? But I like rice best (boring and traditional, I know). I had sticky rice on hand, but I think basmati or jasmine rice might be even better. In any case, start whatever base you want boiling in a pot on the back burner, and let's make some tofu!

This strange picture illustrates what you should do with your tofu before cooking it, in order to remove excess water. Take a block of extra-firm tofu and sandwich it between several sheets of paper towel, and top it with some heavy objects, like cans (or in my case, syrup and dishsoap). This helps to press some of the extra water out and make it less likely to fall apart.

Leave it like this while you prep the sauce and veggies, causing everyone who wanders into the kitchen to give you very strange looks. That poor girl. Not only does she eat tofu, but she squishes it with syrup and soap beforehand.

They don't know what they're missing!

In a small saucepan, combine 1/3 cup vinegar (rice wine or apple cider), four tablespoons of brown sugar, and a teaspoon of soy sauce. Cook it on medium until it starts to simmer. Then, make a slurry of 2 teaspoons of cornstarch and 4 teaspoons of water, and slowly pour it in while stirring. This should thicken up the sauce almost immediately.

Once the sauce has thickened, add in 1/4 teaspoon ginger, 1/2 teaspoon garlic, and 1/4 teaspoon dried mustard powder. Let it simmer for another minute or so, then remove from the heat and set aside.

Now, chop up some veggies. A half cup of baby carrots, a cup of broccoli florets, and a stalk of celery. Feel free to improvise and use up what's in your fridge if you haven't got these particular things on hand. 

Saute the vegetables in a few teaspoons of olive oil until they're cooked, but still a little crisp. Then put them aside. It's time for the tofu!

 Cut up the tofu into 1-inch blocks. Then, heat up some olive oil in a skillet, and drop in the tofu. You want enough oil to barely cover the bottom - but no less, because it's important to crisp up the tofu properly. Cook, turning the tofu over every so often, until it's golden brown on all sides. Be patient! It takes a little while to get a good crust, but it's worth it.

  Now that's what I'm talking about!

Dump them on some paper towels to blot of any excess oil. Fried things are delicious, but I abhor grease.

Abhor... that's a good word. Might be my new word of the week.

Ahem. Sorry.

Toss the veggies back into the skillet, and, on low, combine them with the sauce and tofu. Cook until heated through, and you're done! Serve over rice or your preferred grain. Actually I just ate it plain the second day, and that was pretty delicious too.

Sweet-and-Sour Tofu

1/3 c. rice wine or apple cider vinegar
4 T. brown sugar
1 t. soy sauce
2 t. cornstarch
4 t. water
1/2 t. garlic powder
1/4 t. ground ginger
1/4 t. mustard powder
1 package extra-firm tofu
1 c. broccoli florets
1/2 c. baby carrots, chopped
1 stalk celery, chopped
Olive oil, for sauteing 

Remove tofu from packaging and sandwich between several layers of paper towels. Top with heavy objects such as cans and let this sit while you prepare the sauce and vegetables. 

In a small saucepan, mix together vinegar, sugar, and soy sauce. Cook until simmering. Separately, combine cornstarch and water, mixing until smooth. Pour into sauce mixture, stirring continuously. When the mixture has thickened, add the garlic, ginger, and mustard. Cook another 2 minutes; remove from heat.

In a nonstick skillet, saute vegetables with a small amount of olive oil until cooked through but still slightly crisp. Remove from skillet.

Cut up the tofu into 1-inch cubes. Cover the bottom of the skillet with olive oil and heat through before adding tofu. Cook 5-7 minutes per side or until golden brown. Drain on paper towels.

Return vegetables and tofu to skillet, cover with sauce and cook on low until heated through. Serve over rice.

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