"Kids especially like sweet and sour foods. Made with the Golden Tofu, this dish is both pretty and easy to make."

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INGREDIENTS

1 lb package firm or extra-firm tofu
2 tbs peanut oil
1 bunch scallions, incl some greens
1/4 cup diced canned tomatoes
2 tbs Chinese black rice vinegar or balsamic
2 tbs light brown sugar
salt
2 tsp dark sesame or roasted peanut oil
1 tbs chopped garlic
2 tsp chopped ginger
3/4 cup stock for Stir-Fries or water
1 1/2 tbs cornstarch dissolved in 1/2 cup water

Servings

INSTRUCTIONS

Drain then blot the tofu with paper towels. Cut it into 3/4-inch cubes. Heat the oil in a medium non-stick skillet over fairly high heat. Add the tofu and fry until golden. It takes several minutes to color so let it cook undisturbed while you make the sauce, then come back and turn the pieces. While they should color, don't let them get dry and hard. Drain briefly on paper towels.

Heat the wok, then add the oil and swirl it around the sides. Add the garlic, and ginger and stir-fry for 1 minute. Add the tomato mixture, chopped scallions, and stock. Simmer for about 4 minutes, then add the tofu and cornstarch mixture. Cook until the sauce is thickened and the tofu is heated through, several minutes more. Garnish with the reserved scallions and serve.

NOTES

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Sweet and Sour Tofu

1 lb package firm or extra-firm tofu 
2 tbs peanut oil 
1 bunch scallions, incl some greens 
1/4 cup diced canned tomatoes 
2 tbs Chinese black rice vinegar or balsamic 
2 tbs light brown sugar 
  salt 
2 tsp dark sesame or roasted peanut oil 
1 tbs chopped garlic 
2 tsp chopped ginger 
3/4 cup stock for Stir-Fries or water 
1 1/2 tbs cornstarch dissolved in 1/2 cup water

While the tofu is cooking, slice two of the scallions diagonally, set them aside for a garnish, and chop the rest into 1/2-inch pieces. Combine the tomatoes, vinegar, sugar, chiles, and 1/2 tsp salt in a bowl. 
Heat the wok, then add the oil and swirl it around the sides. Add the garlic, and ginger and stir-fry for 1 minute. Add the tomato mixture, chopped scallions, and stock. Simmer for about 4 minutes, then add the tofu and cornstarch mixture. Cook until the sauce is thickened and the tofu is heated through, several minutes more. Garnish with the reserved scallions and serve.

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Nutrition

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Serving Size: 1 Serving (13g)
Recipe Makes: 4 Servings

Calories: 77
Calories from Fat: 61 (79%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 1.5mg		0 %
Potassium 19.2mg		1 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 4.2g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 77

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