Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 10-12 pieces of siling haba (long green chili peppers), sliced diagonally
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup of pineapple chunks
- 1/4 cup of vinegar
- 1/4 cup of ketchup
- 1/4 cup of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch, dissolved in 1/4 cup of water
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Wok or large frying pan
- Slotted spoon
Step-by-step instructions:
a. Heat oil in a wok or large frying pan over medium-high heat.
b. Fry the tofu cubes until golden brown. Use a slotted spoon to remove from the pan and set aside.
c. In the same pan, sauté the onion and garlic until fragrant.
d. Add the sliced siling haba, red and green bell peppers, and pineapple chunks. Stir-fry for 2-3 minutes.
e. In a small bowl, mix together the vinegar, ketchup, brown sugar, soy sauce, salt, and pepper. Pour this mixture into the pan and stir well.
f. Add the fried tofu cubes and stir to coat with the sauce.
g. Pour in the cornstarch mixture and stir until the sauce thickens.
h. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 8g
Carbohydrates: 30g
Protein: 10g
Sodium: 400mg
Sugar: 20g
Substitutions for ingredients:
- Siling haba can be substituted with jalapeño or serrano peppers.
- Pineapple chunks can be substituted with canned mandarin oranges or diced fresh mango.
Variations:
- Add sliced carrots or bamboo shoots for extra crunch.
- Use shrimp or chicken instead of tofu for a non-vegetarian version.
- Add a tablespoon of oyster sauce for a richer flavor.
Tips and tricks:
- To make the tofu cubes extra crispy, dust them with cornstarch before frying.
- If you prefer a spicier dish, add more siling haba or a teaspoon of chili flakes.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less brown sugar and vinegar.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a large platter with steamed rice on the side. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Steamed rice, garlic fried rice, or noodles
Suggested side dishes:
Stir-fried vegetables, egg rolls, or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a little water to thin it out.
- If the sauce is too thin, dissolve another tablespoon of cornstarch in water and add it to the pan.
Food safety advice:
Make sure to cook the tofu and vegetables thoroughly to avoid any risk of foodborne illness.
Food history:
Sweet and sour sauce is a popular Chinese sauce that has been adapted in many cuisines around the world. It is typically made with vinegar, sugar, and ketchup, and can be used as a dipping sauce or a cooking sauce.
Flavor profiles:
Sweet, sour, and slightly spicy
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese