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Chinese sweet and sour tofu


  • 2 tubs 14 oz. extra firm tofu

  • ½ cup + 1 tablespoon cooking oil for frying and sautéing

  • 1 large red onion cut into squares

  • 1 large green bell pepper chopped into 1-inch squares or triangles

  • 1 large red or yellow bell pepper chopped into 1-inch squares or triangles

  • ¼ cup pineapple chunks optional

  • 2 cloves garlic mashed

  • 2 tablespoons ginger matchstick size or smaller

  • Salt to taste

Sweet and sour sauce

  • ½ cup soy sauce

  • ½ cup natural brown sugar

  • ½ cup ketchup

  • 1 tablespoons lemon juice or more if desired

  • 1 tablespoon cornstarch

  • 1 tablespoon water


  1. In a medium sized deep, nonstick skillet, place the oil and turn on medium heat.

  2. Fry the tofu until brown and crispy (2-3 batches).

  3. Transfer to colander and drain the oil.

Tofu and Sweet and Sour sauce added

  1. Mix all ingredients for the sauce together in a bowl.

  2. Heat one tablespoon of oil in the same medium sized pan. Sauté ginger and garlic until brown. Add the red onion and, if desired, add the pineapple. Cook for 1 minute

  3. Add the sauce mixture and fried tofu and mix well. Let boil for 2 minutes. You can add water for your desired consistency for the sauce.

  4. Add the bell pepper and cook to desired crispiness. 

  5. Season with salt to taste

  6. Serve with steamed rice.


Lumpia- Filipino spring roll


  • 1 cup sweet potato thinly sliced

  • 1 cup green beans thinly sliced

  • 1 cup jicama thinly sliced

  • 2 cups cabbage shredded

  • 2 cups bean sprouts

  • 3-4 cloves garlic crushed

  • 1 medium-sized onion

  • 1 tablespoon vegetarian oyster sauce (preferred, but Braggs soy sauce works as well)

  • Salt to taste

  • 1 pack lumpia wrapper

  • 2 cups cooking oil

  • Sweet chili sauce for dipping


  1. Sauté the garlic and onion in a large nonstick skillet on medium heat until brown.

  2. Add the sweet potato, green beans, and carrots until tender, but still crispy.

  3. Add the jicama and bean sprout.

  4. Season with vegetarian oyster sauce and salt to taste.

  5. Cook until desired and then transfer to colander until cool.

  6. Make sure it is completely drained, as excess liquid creates holes in the wrapper.

To make the spring rolls

  1. Lay a spring roll wrapper diagonally on a rolling or chopping board and place about 2 tablespoons of filling in the center of the wrapper.

  2. Fold the bottom of the wrapper to cover the ingredients first, then fold the two adjacent sides and roll.

  3. Brush the last side's tip with water before folding. This seals it.

  4. Repeat steps 1-3 until all of the filling is gone.

  5. Heat oil in a deep pan until hot and fry the spring rolls until brown and crunchy (quantity of oil depends on the size of the pan).

  6. Transfer to a colander again for oil to drip.

  7. Serve with sweet chili sauce immediately, as the spring rolls get soggy quickly.

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