Vegetables in sweet and sour sauce
1 serving
15 minutes
Sweet and sour vegetables are a vibrant dish of Chinese cuisine that combines spiciness and richness of flavors. The tradition of using sweet and sour sauces dates back to ancient China, where harmony between sweet and spicy notes was valued alongside ingredient balance. In this recipe, tender fried tofu pairs wonderfully with crunchy vegetables and aromatic wood mushrooms, while the sauce made from Chinese spices adds richness and depth of flavor. The light sweetness of sugar highlights the spiciness of chili paste, creating a perfect gastronomic impression. This dish is ideal for serving with rice or noodles and can also serve as a base for various variations with other vegetables or spices. Chinese culinary philosophy is an art of balance, and this recipe beautifully demonstrates that.
1
Mix black Chinese sauce, granulated sugar, soy sauce, and chili paste, and heat in a pan for 1 minute.
- Chinese hot sauce: 15 ml
- Sugar: 15 g
- Soy sauce: 15 ml
- Chili paste: 15 g
2
Cut the tofu cheese into cubes and fry for 2-4 minutes in a pan with 1 tbsp of vegetable oil.
- Tofu: 150 g
- Vegetable oil: 1 tablespoon
3
Boil the mushrooms. Sauté diced green and red chili peppers, leeks, and boiled wood mushrooms in vegetable oil for 2-3 minutes.
- Dried wood mushrooms: 20 g
- Green chili pepper: 50 g
- Red chili pepper: 50 g
- Leek: 20 g
- Dried wood mushrooms: 20 g
4
Add fried tofu cheese and sweet and sour sauce to the roasted vegetables.
- Tofu: 150 g
- Chinese hot sauce: 15 ml