Sweet and Sour Tofu
Prep Time 10 minutes
Cook Time 20 minutes
Vegetable oil, for shallow frying
400g firm tofu, pat dry with paper towel to remove excess moisture
½ cup rice flour
1 x 4cm piece of ginger, julienned
1 brown onion cut into 4 and layers separated
1 red capsicum, cut into 2cm pieces
½ a pineapple, cut into 3cm chunks
1 tsp cornflour
Sesame seeds, to garnish
For the sauce
1 tbsp sugar
2 tbsp tomato sauce
2 tbsp light soy sauce
2 tbsp Shaoxing wine
2 tbsp white vinegar
Heat enough oil to cover the base of a wok by about 5cm.
Cut the tofu block in 12 even squares and dust in the rice flour for an even coating. Gently shake off the excess and shallow fry until crisp and slightly puffed. Drain on a paper towel.
Remove excess oil from the wok, leaving about 1 tablespoon. Return to heat and add the onion, ginger, capsicum and pineapple and cook for 1 minute or until lightly golden. Return the tofu.
Combine the sauce ingredients and pour into the wok and toss. Mix cornflour with 2 tbsp water and add to the wok. Toss to coat everything in sauce. Serve with rice and garnish with sesame seeds.