In this recipe, we used an interesting trick with tofu: we froze the tofu and then defrosted it before using it in the recipe. This process changes its texture (it becomes firmer) and creates little holes that absorb marinades (or just soy sauce) really well.
Serves 4
Tofu
- 1 block of tofu, frozen (at least 4 hours) and then thawed
- Soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon oil
Sweet and sour sauce
- 125 ml freshly squeezed orange juice
- 125 ml water
- 40 ml balsamic vinegar
- 2 tablespoons sugar
- 2–3 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 cm fresh grated ginger or 1 teaspoon dried
- 2–3 garlic cloves, crushed or grated
- 1.5 tablespoons cornstarch + 2 tablespoons water, mixed in a cup
Vegetables
- 1 tablespoon olive oil
- 2 handfuls of frozen peas
- 1 large carrot, sliced into rounds
- 1 handful of Brussels sprouts, cleaned and quartered
- 1 onion, thinly sliced
- Salt, to taste
To serve: cooked basmati rice
Cut the defrosted tofu into cubes, place in a bowl and pour over some soy sauce. Let it marinate for at least half an hour. Sprinkle with cornstarch and quickly mix with your fingers so the starch coats the tofu as evenly as possible. Fry in a medium pan with a little oil, turning often until golden on all sides (about 5 minutes).
While the tofu is marinating, prepare the vegetables and sauce. Stir-fry the vegetables in a bit of oil in a large pan or wok until cooked to your liking (al dente takes about 5 minutes). Season with a pinch of salt (not too much).
In a small saucepan, mix the orange juice, water, vinegar, sugar, soy sauce, ketchup, ginger, and garlic. Bring to a boil, then stir in the cornstarch mixture and cook for another 3 minutes, until the sauce thickens.
Combine all three components (vegetables, tofu, and sauce) in a large pan and mix well. Serve with basmati rice.
Recipe by: Zulejka Javeršek, author of the blog Uglašena kuhinja.
