I found this recipe on pickled plum http://Www.pickledplum.com I’ve made the recipe a few times now but I add tons of vegetables. I double the sauce and use mushrooms, bean sprouts, snap peas, corn, broccoli and anything else I see in my refrigerator. I keep the tofu amount the same the sauce is yummy and I love the veggies with it. However, I gave myself some battle wounds cooking the other day. This is one of the difficulties dealing with MS and cooking. My arms got tired and I hit the hot pan.
14 ounces medium firm tofu
1 red bell pepper cored and chopped into bite size pieces
1 green bell pepper cored and chopped into bite size pieces
2 tablespoons vegetable oil
cornstarch for dusting
For the Sweet and Sour Sauce:
3 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon ketchup
1 tablespoon soy sauce
3 tablespoons rice vinegar or cider vinegar
1/3 cup water
Whisk all the ingredients for the sweet and sour sauce (until sugar has dissolved) in a bowl and set aside.
Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1 inch cubes.
Dust tofu with potato starch until all sides are well coated.
In a large pan over high heat, add oil and tofu and fry until all sides are slightly golden (about 7 minutes). Transfer tofu to a plate and set aside.
Add red and green bell pepper to the pan and cook for 3-5 minutes, until peppers have softened but still yield a crunch.
Return tofu to the pan, add sauce and stir until tofu and bell peppers are coated.
Turn the heat off, transfer to a plate and serve.