Sweet Sour Pork/Tofu for Twenty
Ingredients
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2 lbs. pork butt
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3 packages tofu, pressed, 1/2" cubes
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Marinade:
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3 tablespoons rice wine
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3 tablespoons Kikkoman soy sauce
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Sauce:
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1/2 cup sugar
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1/2 cup soy sauce
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1/2 cup rice vinegar
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1/2 cup water
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6 tablespoons garlic, minced
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4 tablespoons rice wine
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4 tablespoons lemon juice
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2 tablespoons sesame seed oil
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2 teaspoons salt
Method
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3 red bell pepper -- cut into large dice
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3 green bell pepper -- cut into large dice
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2 fresh pineapples -- cored and cut into large dice
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Cornstarch Slurry:
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3 tablespoons water
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3 tablespoons cornstarch
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Marinade pork pieces and tofu pieces for about 5-10 minutes. Dredge in cornstarch and velvetize (deep fry) in 3" canola oil in wok. Cook until crisp and allow to drain on paper toweling.
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Make sauce and set aside. Do the rest in two woks or 1/2 half at a time.
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Stir fry bell peppers for about 2 -3 minutes in hot wok and add pineapple, cooking until warm. Add Sauce and slurry. Allow to thicken. Add meat and tofu and heat through. Serve with rice.
Notes
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