Crock Pot Sweet Sour Tofu Recipes

Steps:

• Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
• Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.
• Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.

Steps:

• Press moisture out of the tofu and cut into cubes. Place tofu in a gallon-sized plastic bag with the corn starch. Shake bag to coat tofu.
• Fry tofu in vegetable oil over medium heat until it has a crunchy coating, about 15 minutes on each side.
• Put tofu and vegetables into the Crock-Pot.
• Pour bottle of sweet & sour sauce over the top. Add a tablespoon of water to the "empty" jar. Shake and pour over the top of the tofu & vegetables. Stir to combine.
• Cover and cook on low for 3 hours.

Steps:

• Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
• Slice tofu into chunky, bite-sized pieces.
• Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
• Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.