Ingredients with Measurements:
- 2 blocks of firm tofu, cut into small triangles
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tbsp water
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Special equipment needed:
- Large non-stick skillet
- Mixing bowls
- Whisk
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine cornstarch, salt, and black pepper. Mix well.
2. Coat each tofu triangle with the cornstarch mixture.
3. Heat vegetable oil in a large non-stick skillet over medium-high heat.
4. Fry the tofu triangles until golden brown and crispy. Set aside.
5. In the same skillet, sauté garlic and onion until fragrant.
6. Add red and green bell peppers. Sauté for 2 minutes.
7. In a separate mixing bowl, whisk together white vinegar, brown sugar, ketchup, soy sauce, and water.
8. Pour the sauce mixture into the skillet. Stir and let it simmer for 5 minutes.
9. In a small bowl, mix 1 tbsp cornstarch and 1 tbsp water. Add it to the skillet to thicken the sauce.
10. Add the fried tofu triangles to the skillet. Stir until coated with the sauce.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 40g
Protein: 10g
Sodium: 1200mg
Sugar: 28g
Substitutions for ingredients:
- Tofu can be substituted with chicken or shrimp.
- Cornstarch can be substituted with all-purpose flour.
- White vinegar can be substituted with apple cider vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Ketchup can be substituted with tomato sauce.
Variations:
- Add pineapple chunks for a tropical twist.
- Use different bell pepper colors for a colorful presentation.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Pat dry the tofu before coating it with the cornstarch mixture to ensure crispiness.
- Use a non-stick skillet to prevent the tofu from sticking.
- Adjust the sweetness and sourness of the sauce according to your preference.
Storage instructions:
Store leftover Tahu Gunting with Sweet and Sour Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tahu Gunting with Sweet and Sour Sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Tahu Gunting with Sweet and Sour Sauce on a bed of steamed rice. Garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Steamed rice, stir-fried vegetables, and egg rolls.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, and vegetable fried rice.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, add more cornstarch.
- If the tofu is not crispy, increase the heat and fry it longer.
Food safety advice:
- Make sure to cook the tofu until golden brown and crispy to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Tahu Gunting is a popular Indonesian street food made from fried tofu triangles. It is often served with sweet and sour sauce, which is a common condiment in Indonesian cuisine.
Flavor profiles:
The Tahu Gunting is crispy on the outside and soft on the inside. The sweet and sour sauce is tangy and slightly sweet.
Serving suggestions:
Serve the Tahu Gunting with Sweet and Sour Sauce as a main dish or appetizer.
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Region: Indonesian