Sweet and Sour Vegetables with Tofu and Rice Recipe

This Sweet and Sour Vegetables with Tofu and Rice Recipe is a delicious and any to prepare all in one meal for lunch or dinner.

Packed with cubes of firm tofu, assorted vegetables , seasoned with sweet and sour gravy, it is  a suitable meal for winter or rainy days to warm up your tummy and keep you warm.

You can replace the vegetables with whatever veggies you have in the fridge, EXCEPT, you cannot use leafy vegetables as it will turned soft and goey after simmering for a long time.

Broccoli, white radish, green peppers ( capcium) are suitable for sweet and sour stew.

It is easy to prepare your own sweet and sour paste by mixing together these ingredients in a small bowl:

Vinegar

Light soy sauce

Tomato puree or pasta tomato paste

Sugar

ALternatively, you could buy ready-made sweet and sour paste in small packets or jars.

For tofu, you have to buy firm tofu blocks sold in the wet market.

Pat them dry, cut into medium cubes before cooking them.

Otherwise, you could use Japanese Firm tofu but don’t pick up silken tofu because it will break into pieces while you stir the stew.

Sweet peas are packed with fibre and nutrients, give the natural taste of sweetness to your sweet and sour stew.

You can replace them with green peas or celery if you can’t find sweet peas in the market.

Do not choose green peas that are yellowish or with dried up or sunken skin texture.

Pea pods that are round and dark green, are fresh from the market, produce the tasty and crunchy bites.

Sweet and Sour Vegetables with Tofu and Rice Recipe

Ingredients:

• 4 tsp olive oil
• 1 garlic-crushed
• 1/2 tsp chilli powder
• 1 onion-sliced
• 1 medium carrot, peeled, sliced thinly
• 4oz sweet peas
• 6oz cauliflower, broken into florets and pre-boiled until soften
• 450ml vegetable stock
• 3 inch cucumber-cut into strips
• 2 small tomatoes-quartered
• 8oz firm tofu-cubed
• 4oz long grain rice or brown rice
• 2 tbsp corn flour
• 1 tsp castor sugar
• 1 tsp white vinegar
• 2 tsp light soy sauce
• 1 tbsp tomato puree or pasta sauce
• Salt and pepper to taste

Method:

1. Heat up wok with oil, saute garlic , cilli powder and onion until fragrant.
2. Then add in carrot, peas and pre-boiled cauliflower. Stir for 5 min.
3. Add in the vegetable stock, simmer for another 20 min.
4. Use a fork to poke into the vegetables, making sure they are soften.
5. Add in the cucumbers, tomatoes and tofu last because these ingredients cooked quickly than the others.
6. Meanwhile, wash and cook the long grain rice / brown rice as according to the instructions.
7. Blend the corn flour with sugar, vinegar, light soy sauce and tomato puree together.
8. Stir into the vegetable mixture, cook and stir for another 5min.
9. When the gravy had thicken, turn off heat.
10. If required, season with salt and pepper before turning off heat.
11. When the rice is cooked, use the rice spatula to loosen the rice.
12. Serve on plates, top with sweet and sour vegetables.

written by peachpurple

photo taken by peachpurple

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