Sarah left for yoga classes, and told me this recipe. Instead of writing in a paper I will put it here.
Cut the tofu in small squares (the size of marble). Put them in the pan and start cooking high-medium. After a 15 minutes or so, they will start getting a little brownish-yellow. Put 3 tablespoons of brown sugar and 2 of soy sauce. The sugar will melt and with the salty soy sauce it will become a great sweet-salty flavor. This is works as a base or side for anything.
- 1 block of tofu (14 oz. / 400 gr.)
- brown sugar
- soy sauce
post script: I just did it, and it’s delicious.
Sarah made these spring rolls. I did not have too much faith she was going to do something so delicious. I think she was kind of “picada” (this in Spanish slang means kind of annoyed because of a competition, or being really into a competition), because a couple of weeks ago I bought some frozen spring rolls in a Thai store. She did not want me to buy them, but finally agreed. She showed me we can do it ourselves… and that are yummier, and probably way healthier.
- Eggroll shells (in Europe usually come frozen in Asian stores, in the U.S. in big grocery stores)
- 1/2 cabbage
- 4 Carrots
- 1 Onion
- 1 clove garlic
- bean sprouts
- 250 gr. (1/2 pound) tofu
Sautte garlic and onion. Add carrots and cabbage. Cook for 10 minutes. Add sprouts and crumbled tofu. We also put a little bit of grounded beef. Salt and Pepper.
Then you put the mixture in the eggroll shells. Follow the pictures on the package to roll them 🙂
Always fry in a small pan, so you save oil and energy. (That’s Carlos’ abuela advice). Serve with rice.
We also bought in the Thai shop, a great sweet&sour sauce. With a spicy kick, but good flavor. Sarah likes it with mustard. We used a french one, but in the U.S., the honey mustard is what you want. Carlos prefered the sweet&sour.
That's what I'm talking about!
I have been craving tofu for the last few days and finally decided how I felt like eating it… in a sweet and sour sauce:) I have never made a sweet and sour sauce so I looked things up on the internet. I was quite disappointed. If you want vegan/fat free ideas they have them but that didn’t interest me (or my pallat:). So I figured I better search for Sweet and Sour Pork… those people know how to eat!!! That gave me better results but I still found many recipes that called for bottled sweet and sour sauce. I looked at about 10 recipes and then just decided to make my own version. One version I really liked and took the tofu idea from was a girl who made it her goal to use her crockpot everyday in 2008! Here is the version I made up , with the minor alterations I would make next time 🙂
Sweet and Sour Tofu and Eggplant
- 2 onions chopped
- 2 peppers (i used one green and one yellow)
- 1 clove garlic chopped or pressed
- 1 15 oz can of pineapple with juice
- 1-2 tablespoons tomato paste
- 2.5 Tbs vinagre
- 3.5 Tbs sugar
- 3-5 Tbs water (start with 3 and add more if you need it at the end)
- 1+ Tbs corn starch
- 1/2 chili pepper chopped (mine only had a few seeds so you might want take some out)
- 20+ oz tofu
- corn starch to coat tofu
- 1 eggplant and oregano (optional)
Add all ingredients up to tofu in the crockpot. Let cook at least 5 hours on high.
When you are about 30 minutes from eating:
Chop the eggplant in medium sized slices. In a baking dish coat them with about 1 tbs oil and sprikle them with salt and oregano. Cook on about 400 for 15 minute or until soft. Add to the crockpot mix. Next, coat the cubed tofu with corn starch. Add a little salt. Then fry the tofu in about 3 Tbs of oil on high heat. Don’t stir them to much, just flip them once to make sure they are golden on all sides. Add the fried tofu to the crockpot mix.
Serve with rice