Sweet & Sour Tofu
ACTIVE: 30 min. TOTAL: 48 hrs. (includes
freezing and thawing time in Step 1)
EQUI P ME N T: 12-inch stainless-steel skillet
or well-seasoned 14-inch flat-bottomed
carbon-steel wok
23g CARB
Plan ahead so that you can freeze the tofu
in advance. It gives the tofu a meatier tex-
ture and helps it absorb the sauce.
1 14-oz. package water-packed
firm tofu
2/3 cup pineapple juice
½ cup ketchup
1 Tbsp. reduced-sodium soy
sauce
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
1 Tbsp. minced fresh ginger
8 oz. snow peas (4¼ cups),
trimmed
2 Tbsp. thinly sliced scallions
- One to three days before cooking,
drain and rinse tofu. Wrap in foil and
freeze until solid, at least 3½ to 4 hours.
One day before cooking, place the tofu in
a bowl and transfer to the refrigerator
to thaw overnight. - Place the thawed tofu on a plate lined
with a double layer of paper towels.
Cover with another 2 paper towels,
place a plate on top and set a weight,
such as 2 cans of beans, on the plate.
Let stand for 20 minutes. - Combine pineapple juice, ketchup, and
soy sauce in a small bowl; set aside. - Cut the pressed tofu into 12 slices,
a scant ½ inch thick. Lightly dust both
sides with cornstarch. - Heat a 12-inch stainless -steel skillet
(or 14-inch flat-bottomed carbon -steel
wok; see Tip) over high heat until a drop
of water vaporizes within 1 to 2 seconds
of contact. Swirl in oil, reduce heat to
medium, and add the tofu in an even
layer. Cook until light golden on the
bottom, about 1 minute. Turn over, sprin-
kle with ginger, and cook until the sec-
ond side is light golden, 1 minute more.- Remove from heat. Add snow peas
and the reserved sauce. Cover and let
stand until the sauce stops sputtering,
about 30 seconds. Uncover, return the
pan to medium heat, and stir-fry until
the sauce is well distributed and the
peas are tender-crisp, 1 to 2 minutes.
Sprinkle with scallions.
SERVES 4: 1 cup each
CAL 225, CARB 23g (fiber 3 g, sugars 15 g),
FAT 11g (sat. fat 2 g), PROTEIN 11g,
CHOL 0mg, SODIUM 504mg,
POTASSIUM 440mg.TIP: Use a stainless-steel skillet for this
recipe unless you have a well-seasoned
carbon-steel wok. The acidity of the pine-
apple juice and ketchup will remove a
new wok’s patina; a well-seasoned wok’s
patina will return with more cooking.