Sweet and Sour Tofu and Vegetable - revisit
It was last June when I made this dish although I feel I did just a few months ago. Vegetables for this time were green bell pepper, red bell pepper, carrot, and scallion. The sauce was almost the same as the last time with a few changes: I used Splenda for sugar and reduced tomato paste to 1 table spoon. 4 and 1/2 table spoon of rice vinegar may sound lot, but the vinegar kick is a key of this dish.
J liked the dish; I was happy.
