Ingredients with Measurements:
- 1 package of firm tofu, drained and cut into small cubes
- 1 cup of sliced carrots
- 1 cup of sliced bell peppers (red, green, and yellow)
- 1 cup of sliced onions
- 1 cup of sliced mushrooms
- 1 cup of sliced snow peas
- 1 cup of pineapple chunks
- 1/2 cup of rice vinegar
- 1/4 cup of soy sauce
- 1/4 cup of ketchup
- 1/4 cup of brown sugar
- 2 tablespoons of cornstarch
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Cooked rice for serving
Special Equipment Needed:
- Wok or large skillet
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, whisk together rice vinegar, soy sauce, ketchup, brown sugar, and cornstarch until well combined. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add tofu and stir-fry for 2-3 minutes or until lightly browned. Remove from the wok and set aside.
3. In the same wok, add carrots, bell peppers, onions, mushrooms, and snow peas. Stir-fry for 3-4 minutes or until vegetables are tender-crisp.
4. Add pineapple chunks and stir-fry for another minute.
5. Pour the sweet and sour sauce over the vegetables and stir well to combine. Bring to a boil and cook for 1-2 minutes or until the sauce thickens.
6. Add the tofu back to the wok and stir well to coat with the sauce. Season with salt and pepper to taste.
7. Serve hot over cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Fat: 9g
- Carbohydrates: 44g
- Protein: 11g
- Fiber: 5g
- Sugar: 28g
- Sodium: 1000mg
Substitutions for ingredients:
- You can use any vegetables you like in this recipe, such as broccoli, cauliflower, zucchini, or bok choy.
- Instead of tofu, you can use seitan, tempeh, or chickpeas.
- You can use apple cider vinegar or white vinegar instead of rice vinegar.
- You can use honey or maple syrup instead of brown sugar.
Variations:
- Add some chopped garlic and ginger to the stir-fry for extra flavor.
- Use fresh or canned mandarin oranges instead of pineapple.
- Add some chopped cashews or peanuts for crunch.
- Use hoisin sauce instead of ketchup for a different flavor.
Tips and Tricks:
- Make sure to drain the tofu well before using it in the recipe to remove excess water.
- Cut the vegetables into similar sizes for even cooking.
- Don't overcook the vegetables, as they should be tender-crisp.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar or vinegar.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the Sweet and Sour Buddha's Delight in a large bowl or platter, garnished with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested Side Dishes:
- Steamed broccoli or bok choy
- Vegetable spring rolls
- Edamame
Troubleshooting Advice:
- If the sauce is too thick, add a little bit of water or vegetable broth to thin it out.
- If the sauce is too thin, mix a little bit of cornstarch with water and add it to the sauce to thicken it.
Food Safety Advice:
- Make sure to cook the vegetables and tofu to a safe temperature of 165°F (74°C) to prevent foodborne illness.
Food History:
- Buddha's Delight, also known as Luóhàn zhāi, is a vegetarian dish that originated in Buddhist monasteries in China. It is traditionally served on the first day of the Chinese New Year.
Flavor Profiles:
- Sweet, sour, savory
Serving Suggestions:
- Serve the Sweet and Sour Buddha's Delight as a main dish for lunch or dinner.
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Region: Chinese