Monday, 1 September 2014
The Higher Taste: A Guide to Vegetarian Cooking and a Karma-Free Diet, based on the Teachings of His Divine Grace A. C. Bhaktivedanta Swami Prabhupada founder of the International Society for Krishna Consciousness 1987
Sweet-and-Sour Tofu Vegetable
½ cup orange juice; ½ cup apple juice; ¼ cup lemon juice; 2 tblspn turbinado (raw) sugar; 2 tblspn cornstarch; 225g firm tofu (cut in 3cm cubes); 2 cups oil; 3 tblsp ghee or oil; 1 tblsp grated fresh ginger; ¼ tspn hing (an Indian spice that some websites felt could be substituted with garlic if you can’t obtain any); 1 large green pepper (cut in 1cm wide strips); 2 medium carrots 9cut in5cm sticks); 2 medium zucchini; 100g Chinese pea pods (ends removed); 1 cup pineapple chunks (fresh, or canned in unsweetened juice); 1/3 cup water; 3 tblspn soy sauce; ½ tspn salt; ¼ tspn black pepper; 1 tblspn Chinese sesame oil
Combine orange, apple, and lemon juices, turbinado sugar, and cornstarch in a small bowl. Set aside.
In a small saucepan heat 2 cups oil. Fry tofu cubes until golden brown, about 5 minutes. Set aside.
Cut zucchini lengthwise in half, then slice in pieces 1cm wide.
Heat 3 tblspn oil in wok over medium heat, add ginger and hing. Fry for 30 seconds, then add pepper strips. After 2 minutes add carrots, zucchini, and pea pods, and stir fry for 3 minutes longer. Add water, soy sauce, salt, pepper, and pineapple chunks, if fresh. Cover and simmer for 8 minutes or just until vegetables are slightly tender.
Stir in fried tofu cubes and juice mixture. If canned fruit is being used it should also be added at this time. Stirring gently, cook until the sauce thickens, about 3 minutes. remove from heat, stir in sesame oil, and serve immediately.Serves 4.