Sweet and Sour Crispy Tofu (Bean Curd)
Most foods are made exponentially more tasty once deep-fried, but this is especially true for tofu. A crispy coat somehow transforms these wiggly cubes into something rather magical and addictive, Crisp outside and soft inside and paired with mouth watering sweet and sour sauce, now that is satisfying.
300 grams firm tofu blocks
1/2 cup potato starch
1 cup oil for deep frying
1 onion minced
1 teaspoon minced ginger
2 teaspoons minced garlic
2 fresh red bell peppers, minced
2 teaspoons cornstarch
1/2 cup water
2 teaspoon salt
1/2 cup pineapple juice
2 tablespoons sugar
2 tablespoons apple cider vinegar
1/4 cup crushed peanuts
1/2 cup cucumber thinly sliced
2 teaspoons fish sauce (optional)
Drain the tofu and pat dry. Cut the tofu into bite sized cubes. Set aside.
Saute the onion & chili in a little bit of oil. When lightly brown, add the juice. In a separate bowl, mix 2 Tbsp. cornstarch with 1/2 cup of water. Add cornstarch mixture to pan and stir to thicken the sauce, adding more water to thin as it cooks. Season with vinegar, salt, fish sauce (optional) and sugar – adjust to taste. Remove from heat.
Lightly coat the tofu cubes in potato starch and deep fry until the tofu is light brown all over.
Pour sauce over tofu and top with peanuts and sliced cucumber cucumber.