Ingredients:
½ of 14 oz package of firm tofu
1 large red bell pepper
Approx. 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 stores
1 teaspoon roasted cumin seeds powder (jeera)
1 teaspoon salt
¼ teaspoon turmeric (haldi)
¼ teaspoon black pepper
¼ teaspoon red chili powder
1 tablespoon finely shredded ginger
¼ 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.
