vegan - Sweet and Sour Bean Curd

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Sweet and Sour Bean Curd

 

Recipe By :Ken Hom

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm bean curd

1 1/4 cups peanut oil -- for frying

2 ounces carrots

2 ounces red peppers

1 pound fresh pineapple -- or 10 ounces canned

SAUCE:

2 garlic cloves -- crushed

2 tablespoons tomato paste

1 tablespoon finely chopped lemongrass -- optional

1 tablespoon white rice vinegar or cider vinegar

2 tablespoons rice wine or dry sherry

1 tablespoon light soy sauce

1 tablespoon sugar

2/3 cup vegetable stoch

2 teaspoons cornstarch mixed with 2 teaspoons water

GARNISH:

fresh coriander leaves

 

Serves 2 to 4

 

Sweet and sour sauces must never be too sweet or too vinegary. When property

made they are a delight. As the contrasting tastes alternate and combine on the

palate, one understands why well-prepared sweet and sour dishes are justly

praised classics. Such a sauce lends itself to many different types of food but

combines particularly well with bean curd. Here the bean curd is deep-fried,

giving it an interesting spongy texture and enhancing its absorbent nature. The

sweet pineapple both balances and emphasizes the rich, tangy, sour sharpness of

the sauce, all combining to form the essence of sweet and sour. This unusual

nutritious dish reheats well and may be made in advance. Serve it with rice and

you have a complete meal.

 

Cut the bean curd into 1-inch cubes. Heat the oil in a deep-fat fryer or large

wok. When the oil is almost smoking, deep-fry the bean curd cubes. You may have

to do this in several batches. Drain on paper towel and set aside.

 

Cut the carrots into 1-inch rounds and blanch in a small saucepan of boiling

water for 3 minutes. Drain and set aside. Cut the pepper into 1-inch squares.

Peel, core, and slice the pineapple, and cut into 1-inch cubes.

 

Combine the sauce ingredients together in a large saucepan and bring to a boil.

Add the carrot and red pepper and stir well. Stir the blended cornstarch into

the sauce and bring it back to a boil. Reduce the heat to a simmering point and

gently put in the bean curd and the pineapple. Mix well, then turn the mixture

onto a deep platter. Garnish and serve at once.

 

 

Source:

" Asian Vegetarian Feast "

Copyright:

" 1988 by Taurom Inc/Ken Hom "

 

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Per Serving (excluding unknown items): 1315 Calories; 136g Fat (90.6% calories

from fat); 2g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

443mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 27 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0