Pineapple Shrimp Sour Tofu

Overview

This dish draws on the traditional recipe of pineapple sweet and sour pork, replacing the tenderloin with tofu. No matter the taste, color or aroma, it is not inferior to sour pork, and it is more nutritious and healthy.

Tags

• hot dishes
• apple cider vinegar
• cooking wine
• corn starch
• june fresh special soy sauce
• onions
• shrimp
• sugar
• tofu
• green pepper
• ketchup
• pineapple
• red pepper
• salt
• tomato sauce
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Peel and decapitate the shrimps, make a cut on the back to remove the shrimp lines, wash and dry the shrimps; add salt, white pepper and cooking wine and marinate for 15 minutes;

   

2. 2 Cut the tofu into mahjong-sized pieces, cut the side dishes (onions, green and red peppers) into cubes and prepare;

   

3. 3 Cut the pineapple in half, use a knife and spoon to scoop out the flesh and cut into pieces, soak in light salt water for 5 minutes

   

4. 4 Coat the tofu cubes with a thin layer of corn starch, fry in a pan over low heat until golden brown and set aside;

   

5. 5 Boil water in a pot until it boils, blanch the marinated shrimps in the pot until rolled and set aside;

   

6. 6 Prepare bowl juice: tomato sauce, apple cider vinegar, sugar, salt, June fresh special soy sauce, water starch, a little water;

   

7. 7 Add the remaining oil from frying the tofu to the wok. When the oil is hot, add the tomato sauce and onions and stir-fry quickly;

   

8. 8 After stir-frying, add green and red pepper and stir-fry, then add tofu and shrimp and continue stir-frying;

   

9. 9 Pour the prepared sauce into the bowl and continue to stir-fry until the ingredients are evenly coated with the sauce before removing from the pan.