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Sweet and sour tofu

February 16, 2012

I spent today feeding Calpol to Arlo who isn’t feeling well (must be genuine because it’s half term and he doesn’t have to go to school) painting the room we are hoping to rent out, and tidying up and cleaning (especially the kitchen, Poppy).
I’m relying on the photos to convey the delights of sweet and sour tofu and rice (cooked in the rice cooker to perfection), because my brain seems dulled by housework.
Chop a block of tofu into cubes and coat them in gram/chick pea/garbanzo bean flour. Fry in a little oil until golden and set aside. Chop an inch of ginger root  and a clove of garlic finely and a variety of vegetables chopped into smallish pieces and fry them until soft-ish. Set aside. Mix a teaspoon each of sweet paprika, dried mint and cumin seeds and half a teaspoon each of cinnamon, cloves, black pepper and coriander together with a heaped teaspoon of cornflour.  Add a spoonful of tomato chutney or ketchup, and a spoonful of mango chutney (we’re not fans of very vinegary sweet and sour dishes and chutneys add enough sourness. You could add vinegar.)  and a little salt and mix all together with enough water to make it runny – but not too runny. Fry this in a pan briefly and add the vegetables and enough water to make a sauce – probably about a cup full added gradually – stir it all the time. Taste for seasoning and at the last minute add the tofu and heat through gently. Nice with rice.
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