Deep-Fried Sweet and Sour Tofu

The trick to this recipe is to lie.  When your kids ask "What's for dinner," tell them, "Sweet and sour chicken."

Seriously.  

Actually, our kids like tofu.  This always surprised me, but then I met other parents who said the same thing (about their kids, not about mine).  And I guess it makes a little sense:  after all, the texture of tofu is generally inoffensive, and it simply picks up the tastes of everything it's cooked with, so as long as you cook it with good stuff, what's the big deal?  

This recipe comes from Gary Rhodes's Great Fast Food.  Because he's English, this is in the "Hot and Spicy" section of the cookbook.  Lord knows what he and his editors were thinking, because it's neither.  

This is served over egg noodles.  It also works with rice.

Deep-Fried Sweet and Sour Tofu

14 oz. (or thereabouts) firm or extra firm tofu, cubed

Vegetable oil

1 tsp. peanut oil

4 English Cucumbers, cut into chunks (no need to peel; regular cukes will also work, although you will need to deseed)
4 ounces unsalted peanuts

4 Tablespoons sugar

6 Tablespoons soy sauce

6 Tablespoons rice vinegar

2 Tablespoons tomato puree (you can usually buy this in a tube in the Italian section)

2 tsp. cornstarch mixed with a little water to make a paste

Egg noodles to serve.  

1. Heat 1.5-2 inches of vegetable or canola oil in your wok.  When it's really really hot, add your cubed tofu. 
2. Cook for 3-6 minutes, until golden brown.  You should stir some, but not too much.  Let it cook.  
3. Spoon the tofu out of the wok, setting aside on a plate lined with paper towels.  
4. Drain off the oil from the pan and wipe with a paper towel. 
5. Heat the peanut oil in the wok.  When it's hot, add the cucumbers and peanuts.
6. Cook 3-4 minutes.  Remove from pan, leaving behind juices. 
7. Mix tofu and cucumber in a bowl, and cover. 
8. Mix the soy sauce, sugar, rice vinegar, and tomator puree together in the wok.  
9. Simmer for 1-2 minutes.  
10. Add the cornstarch mixture and allow sauce to thicken. 
11. Spoon over the tofu/cucumber mixture, and serve over noodles.  

Family Ratings:  

Jamie, who, yes, does think the tofu is chicken:  10

Will who actually likes tofu, especially with the peanuts:  10

Lucy, who likes the idea of tofu more than the actual tofu:  9

Ellen, who thinks we should have been eating this stuff for years:  10

Paul, who likes deepfrying crap until it's barely healthy anymore:  10