Step 1/3
- 400 g firm tofu
- 1 tbsp starch
- 2 bell peppers
- 1 onion
- 1 tsp ginger
- 2 cloves garlic
- 1 scallion
- salt
- pepper
- paper towels
- knife
- cutting board
- bowl (large)
Soak any excess liquid from the tofu with a paper towel. Cut tofu into cubes and add to a bowl. Then add cornstarch and season with salt and pepper. Toss together well to coat the tofu. Chop bell pepper and slice onion. Mince garlic and ginger. Slice scallions into fine rings.
Step 2/3
- sesame oil (for frying)
- 2 tbsp light soy sauce
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1½ tbsp rice vinegar
- 250 ml vegetable broth
- frying pan
- cooking spoon
- bowl (small)
Heat sesame oil in a frying pan over medium heat. Fry tofu until the bottom is golden brown, without stirring. Then flip and fry until all sides are golden brown. Remove from the pan, and transfer to a plate lined with paper towels. In a bowl, mix light soy sauce, tomato paste, sugar, rice vinegar, and vegetable broth.
Step 3/3
- white sesame seed (for garnish)
- rice (cooked, for serving)
In the same pan, add more sesame oil. Add garlic and ginger, and fry until fragrant. Add onion and bell pepper, and stir-fry for approx. 1 min. Deglaze with the sweet and sour sauce. Return tofu back to the pan and stir to coat. Bring to a simmer and let cook until the sauce thickens, approx. 3 - 5 min. Garnish with sesame seeds and scallions and serve with rice. Enjoy!
