Sweet,Sour and Spicy Tofu....that you might just love.

Many people have reservations when it comes to eating tofu and for many reasons.Some don't like the texture,some can't stand the flavor and some just don't want to try it at all but I think it all comes down to how you prepare it. Tofu has always been a big part of my food world.It is used in many classic Chinese dishes and growing up in a very Chinese populated island,I was exposed to it from a very young age. From a side dish in a meal to dessert,I've had it all so I have never had a problem with it.Living in the US,I realized that many were not fans of tofu and one of whom is my husband.So, I got down to the whys of the dislikes not just with him but with others and found out,they have not been introduced to the best of tofu.
Now,here's a very bold recipe that I love and it also is a great compliment to my mung dhal dish that I would like you to try.

Sweet,Sour and Spicy Tofu

You'll need:

2 packs Very firm Tofu(cut into 1 1/2 inch cubes)
1/3 cup Tomato Ketchup
2 inches Ginger (sliced thinly)
1 Onion (sliced thinly)
2 tbsp Tumeric
1 tbsp Chili powder
Stevia and salt to taste
1 1/2 tbsp Oil

1/2 cup Oil(for frying Tofu)




Method:


In a frying pan or large skillet,heat 1/2 cup oil.In the mean time,sprinkle tofu cubes with some tumeric powder,enough to coat each side and 1/4 tsp of salt.Check oil by adding a small piece of tofu and it should sizzle. Add tofu,one at a time and allow some space in between each piece so not to stick together.You are surface frying with that amount of oil so make sure not to move the tofu until the edges are crusted and golden or else,tofu will stick to the pan.Fry each side till golden brown and let it sit on a plate lined with paper towel to absord access oil.You may need to fry up to 2 batches.Once,its all fried up,set aside.

In a small bowl,mix the tumeric powder and chili powder with enough water to make a thick paste.
 
In a seperate skillet(or you could use the same one.Just discard all but 1 1/2 tbsp oil),heat oil and add ginger.Fry till fragrant and add onions.Fry till light brown.Add in the paste and fry.Try not to make it too dry so feel free to add small amounts of water to avoid burning.Once bubbles start forming with the paste,add Tomato ketchup and salt.If the dish is too spicy,you may add the stevia or even honey to dum down the heat.Feel free to adjust the taste accordingly if you don't have a balance of the 3 flavors.This needs to be done before adding the tofu.Once you get the right taste (flavors can vary according to the ingredients you use),add on the tofu and mix well with the sauce.Let it simmer for about 10 minutes and turn off heat.

Another delicious dish ready to be served.By frying the tofu,you are taking away from the mushy typical tofu texture and actually give it a more chicken like texture.It's a great trick for your taste buds and mind if you have a problem with tofu.As for the flavors,the sauce has such great flavors that you won't even taste 'yucky tofu'.So,give it a try and its a great alternative to chicken if you are trying to cut down poultry.This is a great recipe to make as it is simple and doesn't require too many ingredient.

 As always,I'd love to hear some feedbacks so do give me some either here or by email.Hope to hear from you!


With love for food and you,
      Renu