• Skip to main content
  • Skip to primary sidebar

black dog :: food blog

  • about
  • Restaurants Reviews
  • contact

April 5, 2013

Sweet & Sour Fish (or Tofu)


DSC_0049_edit_small

If you have a few pantry items like ketchup, rice vinegar and brown sugar, you can make this delicious asian dish in no time. I got this recipe from my thai cooking class many years ago….(but I think it’s chinese…?!?) I like this dish with Tofu but my husband is not a big fan. It’s the texture thing, he says….same with eggplants, my favorite food in the world. So I made fish version here. Here is how I made it! Enjoy~

Ingredients
1 firm Tofu (or 1 lb any firm white fish)
Tempura Batter
1-2 garlic cloves
Half onion chopped
Grape seeds oil – I use grape seeds oil for pan frying because it has a higher smoking point, it doesn’t burn. (“Burn food sooooooo bad for you” -my mom)
Sauce : 1/3 cup Ketchup, 2 Tablespoon rice vinegar, 1 Tablespoon brown sugar, 3 Tablespoon oyster sauce, Tablespoon low sodium soy sauce, 3 Tablespoon water

Vegetables: Cucumber, red pepper (You can add eggplant! Again it’s texture thing)

Preparation

DSC_0001_small

DSC_0003_small

I added some more minced garlic in the sauce. Why not?

1. Make sauce : Mix all the sauce ingredients and set it aside.
2. Chop vegetables and set it aside.

I like to cut veggies diagonal for this dish.

I like to cut veggies diagonal for this dish. Looks prettier.

DSC_0006_small

 

DSC_0007_small
2. Cut Tofu (Fish) into big chunks, season with salt & pepper and pat dry with paper towel. (When you make it with Tofu, make sure you soak up the liquid with paper towel as much as you can.)

DSC_0009_small
3. Medium heat oil in wok or pan, coat Tofu(Fish) chunk in tempura batter, shake off excess and shallow fry them. (Tofu will take more time to cook, so be patient with it :))

DSC_0016_small
4. Drain excess oil on paper towel.

5. Wipe off the wok or pan, add more oil and heat it up HIGH. Now it’s time to ‘Stir fry’! There is no turning back. It’s gonna happen very quick. Ready?

DSC_0017_small
6. Add onions/garlic and cook till golden brown.

DSC_0018_small
7. Add vegetables and cook till somewhat soft but not too soft.
8. Turn off the heat.

DSC_0019_edit_small
9. Add Fish(Tofu)

DSC_0022_small
10. Pour over sauce.

DSC_0022_small
11. ‘Gently’ fold over all together. Make sure you don’t break off Tofu(Fish). Be extra gentle…..make more sauce if you like it more saucier. My usual line at dinner is ‘Do you want more sauce?’ …..I’m an asian after all.

DSC_0030_edit_small

Serve with rice….white rice…yeeesssss

 

 

Filed Under: Asian, Vegetarian Tagged With: asian, ketchup, rice vinegar, sweet and sour, tofu

Reader Interactions

Comments

  1. avatarOtto Striker says

    May 22, 2013 at 8:10 pm

    Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally.[7] Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.`’-*

    http://healthmedicine101.comI'll see you in a bit

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Categories

Archives

Don’t Miss These!

Cabbage Stir Fry with Beef

Cinnamon Tahini Chocolate chunk Cookies-no flour

So-wrong-yet-so-right-Green Sauce

No Marinade Steak Salad with Teriyaki Cilantro Dressing

Stay Updated

Avatars by Sterling Adventures

Copyright© 2023 · Brunch Pro Theme by Shay Bocks