I tried to hurry and get the tofu in the pan before my husband saw it, but he walked in and saw the cubes. "What's that?".... "Tofu", I said. He said "leave mine out before you make the salad". "What salad?" I said ~ "I'm not making a salad ~ those are vegetables for a sweet & sour dish. TRUST ME ~ you'll like it! Tofu really doesn't have any flavor, and just tastes like whatever it's in." *** Later, after he'd eaten a huge plate of it, I asked (facetiously) if he liked it. "I was shocked!" ~ he said ~ "It was really good!"
SWEET and SOUR TOFU
14-oz block extra-firm tofu (cut into 1/2" to 1” cubes)
1 TB Balsamic vinegar………………………1 tsp. garlic powder
2 tsp. Kosher or Pink Himalayan salt……..1/2 tsp. pepper
1/3 cup cornstarch…………………………..1/4 cup extra-virgin olive oil
Sweet and Sour Sauce
1/2 cup white or brown sugar (or regular white Splenda or 1/4 cup brown Splenda)
1/4 cup ketchup……………………………….1/4 cup vinegar (I like seasoned rice)
1/4 cup water………………………………....3 TB Balsamic vinegar
1-2 tsp. Gochujang (Korean chili paste/sauce)
2 tsp. Kosher or Pink Himalayan salt……....1 tsp. garlic powder
1 medium bell pepper, chopped (green, red or 1/2 of each)
1/2 cup chopped/cubed pineapple (fresh is best)
8 oz. white button mushrooms, brushed clean and sliced
1/2 medium sweet white or yellow onion, chopped
OPTIONAL Garnish
chopped green onions ~ chopped fresh cilantro
***
Tofu
Put the tofu into a medium bowl with Balsamic vinegar, garlic powder, salt, pepper & cornstarch ~ gently fold with a rubber scraper until all the tofu is covered completely.
Heat the olive oil in a medium-size no-stick skillet over medium-high heat. When hot, add the tofu and toss to crisp up on all sides (about 8-10 minutes). When it’s crispy, remove with a slotted spoon and set aside. Leave whatever liquid is in the pan.
Sweet and Sour Sauce + Assembly
In the same pan, add the onions, pineapples, mushrooms and bell peppers. (If necessary, add 1 TB more olive oil.) Then, saute until the onions are translucent and pineapple is slightly browned (about 5-7 minutes).
Meanwhile: In a small bowl, whisk together the sugar/Splenda, ketchup, Gochujang, water, and both vinegars. Pour over veggies when they’re ready. Then, add the tofu back in ~ very gently stir to combine. Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Taste ~ add more sugar or salt, if needed.
Remove from heat ~ GARNISH as desired ~ serves 3-4
Serve over soba or rice noodles ~ hot white rice ~ garlic riced cauliflower