Wok Sweet and Sour Tofu with Pineapple | 20-Minute Dinner
(0)
20 min
Quick
Sezamo
Cuburi crocante de tofu îmbrăcate într-un sos dulce-acrișor catifelat, cu ananas proaspăt suculent și ardei gras roșu. O rețetă vegană rapidă la wok, gata în doar 20 de minute, perfectă pentru o cină sănătoasă și plină de savoare.
Preparation method
Preparing the ingredients
Drain the block of tofu well of excess water using paper towels, then cut it into bite-sized cubes of about 2 cm. Place the cubes in a bowl, evenly sprinkle 20 g of cornstarch over them, and toss gently so that all sides are finely coated.
Peel the fresh pineapple and cut 200 g of the flesh into cubes similar in size to the tofu. Wash and clean the red bell pepper, cutting it into similar pieces. Finely mince the garlic cloves and the peeled fresh ginger, and thinly slice the spring onions (reserving the green parts for garnish).
Preparing the sweet and sour sauce
In a small bowl, dissolve the remaining 10 g of cornstarch in 50 ml of cold water. Add the soy sauce, rice vinegar, tomato paste, and brown cane sugar. Whisk vigorously with a fork or a small whisk until the sugar and tomato paste are completely dissolved and the sauce is perfectly smooth.
Chef's tip
For an extra crispy tofu texture, wrap it in a clean kitchen towel and place a weight on top (a plate or a can) for 10 minutes before cooking to press out any excess moisture.
If you prefer an Asian spicy kick, you can sauté a thinly sliced fresh chili pepper or a few chili flakes along with the garlic and ginger.
25 min
Under an hour
