At last–a sweet-and-sour dish with a fresh, not cloying, taste.
Place tofu in a medium bowl; toss with 2 tablespoons of the sauce.
Let marinate for 5 minutes.
Add cornstarch to the remaining sauce and whisk until smooth.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Transfer the tofu to the skillet using a slotted spoon.
Whisk any remaining marinade into the bowl of sauce.
Transfer the tofu to a plate.
Add the remaining 1 teaspoon oil to the skillet and heat over medium heat.
Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes.
Pour in the sauce and cook, stirring, until thickened, about 30 seconds.
(Freezing tofu yields a pleasingly chewy result that some people prefer.
Don’t be surprised if the frozen tofu turns a light shade of caramel.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
