|Sweet and Sour Tofu; Broccoli Rice|
Here's how I made the Sweet and Sour Tofu:
1 package extra firm or firm tofu - drain and wrap in paper towels. Place a heavy weight on top and let it sit for 1/2 hour. Then cut into bit size cubes. Mix 4 tbsp corn flour with 1 tsp salt and 1 tsp pepper pwd. Dredge the cubed tofu in this mix and shallow fry in a non stick pan till golden brown.
For the sweet and sour sauce - Heat 2 tsp oil in a pan, Fry about 1/2 cup thinly sliced onions for 5 mins on medium heat. Then add 2 cloves minced garlic and fry another 5 mins. Add 1 cup of thinly sliced peppers (I use a combination of green, red, yellow and orange bell peppers) and fry for 5 more minutes.
In the meanwhile prep the sauce - use the left over corn flour mix. To this add 4 tbsp soy sauce, 2 tsp Sriracha hot sauce (adjust to heat level desired) and 2 tbsp Sweet and Sour Sauce. This sauce is available in regular grocery stores. Add about 1 cup water and mix well,
Pour this sauce into the fried onion/pepper mix and give it one boil.
Pour the sweet and sour sauce out into the serving bowl; add the fried tofu and gently mix to cover tofu with the sauce. Garnish with chopped green onions and chopped roasted peanuts. Serve hot.
This is how I make Broccoli Rice - Bring 1/2 cup water to boil in a pan. Add a big pinch of salt, 1 cup broccoli flowerets and handful of spinach leaves. Cover and cook 5 mins.
Cool slightly and puree. Then heat 2 tsp oil and fry sliced onions for 5 mins on medium heat. Add 1 clove mined garlic and fry another 5 mins. Add finely chopped red bell pepper and fry 2-3 mins.
Now add the pureed broccoli/spinach and fry 5 mins. Add 2 tbsp soy sauce, 2 tsp Sriracha hot sauce and 1 cup cooked rice. Mix lightly. Check seasonings and add salt and pepper as needed, and a pinch of sugar. Fry for 5 mins.
Serve Broccoli rice with a wedge of lemon.