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tuftearsYou might recall my last cooking experiment with sweet'n'sour tofu and chicken a couple weeks ago.
I decided to try it again, but this time deep-frying the tofu to see if it would develop that crispy skin and tender interior that typifies a yummy sweet'n'sour dish.
It takes a really surprisingly long time to cook tofu. Once the tofu was done, I set that wok aside and brought out a separate one for cooking the chicken, then put the chicken out and brought the carrots in. Once the carrots were at the right level of tenderness, I mixed in the bell peppers, then once they were heated through, I added pineapple juice mixed with corn starch. Again, I waited for the sauce to begin bubbling, then added the chicken and tofu and stirred the mix together.
How does it taste?
... Well, it's still not what I want. And deep frying the tofu took way too much time, for something I could have achieved by pan-frying. I think in the future, I will reserve crispy fried tofu for savory dishes, not sweet-and-sour dishes. There doesn't seem to be any point in crispy baked tofu, if I have a wok I'm going to use to sautee savory chicken or beef anyway.
Decent enough but I'll rate this experiment a C.
I decided to try it again, but this time deep-frying the tofu to see if it would develop that crispy skin and tender interior that typifies a yummy sweet'n'sour dish.
It takes a really surprisingly long time to cook tofu. Once the tofu was done, I set that wok aside and brought out a separate one for cooking the chicken, then put the chicken out and brought the carrots in. Once the carrots were at the right level of tenderness, I mixed in the bell peppers, then once they were heated through, I added pineapple juice mixed with corn starch. Again, I waited for the sauce to begin bubbling, then added the chicken and tofu and stirred the mix together.
How does it taste?
... Well, it's still not what I want. And deep frying the tofu took way too much time, for something I could have achieved by pan-frying. I think in the future, I will reserve crispy fried tofu for savory dishes, not sweet-and-sour dishes. There doesn't seem to be any point in crispy baked tofu, if I have a wok I'm going to use to sautee savory chicken or beef anyway.
Decent enough but I'll rate this experiment a C.
