Dynamite Sweet and Sour Tofu

I’m a firm believer that the best recipes are the ones you create yourself. John writes that he used the batter and sauce from one of my recipes to come up with his own version of Sweet and Sour Tofu: “I used the batter and sauce from your recipe for Pineapple Chicken with Sweet and Sour Sauce. I took some of our locally made firm tofu (pretty amazing to have a tofu maker in a town of about 18,000), sliced it about 1/2 inch thick, and wrapped the slices in paper towels to draw off the moisture. Then I cut the slices into cubes of about 3/4 by 3/4 inch and fried them crisp in safflower oil. (This method of preparation gives the tofu a little chewiness, something it usually lacks). I coated it with your batter and deep fried it, then served it with the sauce. I must say that the sauce had a high pucker factor - but it was good! Thanks so much for the recipes.”

John adds that he used a 14 ounce package of tofu, and made a double portion of the sauce. He served the Sweet and Sour tofu over basmati rice. Sounds great! (Here is the recipe for Pineapple Chicken With Sweet and Sour Sauce if you want to try it yourself).