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Sweet And Sour Tofu

By: eKnazar
Region: Indian
Dish:Vegetarian - Others


1/2 of 14 oz package of firm tofu
1 large red bell pepper
Approx. 3 cups sliced cabbage ( of medium cabbage)
3 tablespoons oil

Sauce Preparation:
Approx. 1-1/2 oz of seedless tamarind, available in Indian and Asian grocery stores
1 teaspoon roasted cumin seeds powder (jeera)
1 teaspoon salt
teaspoon turmeric (haldi)
teaspoon black pepper
teaspoon red chili powder
1 tablespoon finely shredded ginger
cup brown sugar


Soak tamarind in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind mixture well, then discard tamarind pieces leaving a nice thick pulp.
Add the remaining sauce ingredients to the tamarind pulp mix well and set aside.
Squeeze the Tofu gently keeping between your both palm.
Cut tofu into inch thick slices then and pat dry between paper towels. Then cut slices into inch cubes.
Remove seeds from bell pepper and slice 1/4 inch thick lengthwise.
Heat oil in a wide pan over medium heat. Stir fry tofu pieces until golden brown in color, approximately 2-3 minutes. Remove from pan and place on a paper towel.
In the remaining oil, first stir-fry bell pepper for a minute and add cabbage continue to stir fry for approx. 2 more minutes over medium heat. Vegetables should still be crunchy.
Add tofu and tamarind sauce to the vegetables in the pan, stir well and let simmer over low heat for 4-5 minutes.
Sweet and Sour Tofu tastes great served over plain rice.

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