Tofu and vegetable cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and it is enjoyable for just about anyone’s taste palette.

Recipe will serve 2 to 3.

Ingredients:

½ of 14 oz package of firm tofu1 large red bell pepperApprox. 3 cups sliced cabbage (¼ of medium cabbage)3 tablespoons oil

Sauce

Approx. 1-1/2 oz of seedless tamarind, available in Indian and Asian grocery stores1 teaspoon roasted cumin seeds powder (jeera)1 teaspoon salt¼ teaspoon turmeric (haldi)¼ teaspoon black pepper¼ teaspoon red chili powder1 tablespoon finely shredded ginger¼ cup brown sugar

Method

Soak tamarind in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind mixture well, then discard tamarind pieces leaving a nice thick pulp.Add the remaining sauce ingredients to the tamarind pulp mix well and set aside.Squeeze the Tofu gently keeping between your both palm.Cut tofu into ¾ inch thick slices then and pat dry between paper towels. Then cut slices into ¾ inch cubes.Remove seeds from bell pepper and slice 1/4 inch thick lengthwise.Heat oil in a wide pan over medium heat. Stir fry tofu pieces until golden brown in color, approximately 2-3 minutes. Remove from pan and place on a paper towel.In the remaining oil, first stir-fry bell pepper for a minute and add cabbage continue to stir fry for approx. 2 more minutes over medium heat. Vegetables should still be crunchy.Add tofu and tamarind sauce to the vegetables in the pan, stir well and let simmer over low heat for 4-5 minutes.Sweet and Sour Tofu tastes great served over plain rice.

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