Easy Sweet and Sour Tofu
This Easy Sweet and Sour Tofu is a popular Asian-inspired dish that combines crispy tofu with a tangy-sweet sauce made from a blend of vinegar, sugar, soy sauce, and various other seasonings. This dish is often served hot and pairs wonderfully with steamed rice or noodles, making it a satisfying and well-rounded meal for vegetarians and meat-lovers alike.
Equipment
Wok
skillet
Ingredients
- 1 block (14 ounces) tofu
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cooking oil
Sweet and Sour Sauce
- ¼ cup soy sauce
- ½ cup pineapple juice fresh or canned
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar more if needed
- 1-2 tablespoons rice vinegar
For stir-fry
- 1 tablespoon cooking oil
- 1 cup onion bite-size
- 1 cup bell pepper bite-size
- 1 cup pineapple chunks
Instructions
- Drain the block of tofu from the packaging water and cut into bite-size cubes. Season the cubes with salt and pepper then coat them in cornstarch powder.
- In a skillet over medium-high heat, pour enough cooking oil to fry the tofu. Allow the oil to reach 350F and fry the tofu in a few batches. Fry each side until golden brown.
- In a small bowl, combine the sweet and sour sauce ingredients: ¼ cup soy sauce, ½ cup pineapple juice, 1 tablespoon cornstarch, 1 tablespoon brown sugar (more if needed), and 1-2 tablespoons rice vinegar.
- In a wok, heat 1 tablespoon of cooking oil. Stir-fry onion and bell pepper for 2-3 minutes or until tender-crisp.
- Add your sauce, and stir continuously until it thickens.
- Toss in the fried tofu and stir until it is well coated with the sauce. Then add the pineapple chunks and stir to combine. Taste and adjust the taste accordingly.
- Serve with warm rice and enjoy!
Notes
Recipe Notes
- To achieve crispy tofu, press down the tofu to remove the excess water. You can also put a heavy cast-iron on the top of the tofu to get rid of excess liquid as much as possible. Cornstarch will also help the tofu add layers of crispiness.
- Get the oil nice and hot before adding the tofu cubes so they immediately start sizzling.
- Allow the dish to cool and transfer the leftovers to a glass container with a lid in the refrigerator for up to 5 days.
Nutrition
Calories: 287kcalCarbohydrates: 24gProtein: 9gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 888mgPotassium: 207mgFiber: 3gSugar: 11gVitamin A: 955IUVitamin C: 59mgCalcium: 121mgIron: 2mg
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