Sweet and Sour Thai Tofu

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

2 (one pound, or 450 g) packages of firm or extra firm tofu, pressed for 24 hours

1-4 Tablespoons (15-60 ml) red curry paste

3 Tablespoons (45 ml) tamari or soy sauce

2 Tablespoons (30 ml) water, if needed

Sauce:

¼ cup (50 g) sugar

2 Tablespoons (30 ml) tamarind paste

2 Tablespoons (30 ml) tamari or soy sauce

2 Tablespoons (30 ml) water

1 Tablespoon (11 g) Chicken-style broth

Other:

1 pound (450 g) green beans, trimmed

3 carrots, peeled and sliced thin

2 Tablespoons (30 ml) oil

8 garlic cloves, sliced

1 bunch green onions, diced

1 red pepper, seeded and sliced into 2-inch (5 cm) pieces

Dice the tofu into ½-inch (13 mm) pieces.

Combine the red curry paste, tamari and water, if needed, in a baking dish. Use a whisk to mix the marinade. Gently toss the tofu with the marinade. Allow the tofu to sit for at least an hour.

Make the sauce by whisking the sugar, tamarind paste, tamari, water and chicken-broth in a small bowl. Set aside.

Steam the green beans and carrot slices until crisp tender. Set aside.

Heat the oil in a wok or large saute pan. Cook the garlic slices until golden, stirring constantly. Remove the garlic and drain on a paper towel. Reserve the garlic pieces.

Using the same wok or saute pan, cook and stir the marinated tofu until it is getting golden, about 10 minutes. Add a little more oil if you think you need it. Stir often. Add the red pepper strips, steamed green beans and carrots to the pan. Stir and cook for a few more minutes, or until the vegetables are warmed through and cooked to your liking.

To serve, sprinkle the tofu and vegetables with the garlic slices and green onions.