Elevate your weeknight dining experience with this effortless and flavorful sweet and sour tofu recipe, bringing the essence of traditional restaurant flavors to the comfort of your home.
Indulge in the delectable flavors of Chinese sweet and sour cuisine with a delightful vegetarian twist. This recipe transforms crispy tofu bites into a mouthwatering dish, generously bathed in a sweet and sour sauce that will elevate your dining table experience.
Looking for more vegetarian-friendly options that don't compromise on flavor? Try my Baked Teriyaki Tofu and Broccoli recipe or my Honey Sesame Pan-Fried Tofu.
Ingredients
- Firm or extra firm tofu: This recipe calls for firm or extra firm tofu, it won't be possible to get the necessary crispiness with soft or silken tofu. Save those for soups such as for Kimchi Mushroom Soft Tofu Stew (Vegetarian).
- Ground black pepper
- Salt
- Cornstarch
- Ketchup
- Light soy sauce: Light soy sauce allows you to control the sodium levels in this recipe.
- Shaoxing wine: Shaoxing wine is a Chinese rice wine with a distinctive flavor, often used in cooking to enhance the taste of various dishes. Sub for sherry wine.
- Rice vinegar: Rice vinegar is a mild and slightly sweet vinegar made from fermented rice and can be used for dressings, marinades, and sauces. This will add the 'sour' element to the sauce.
- Brown sugar
- Garlic
- Ginger
- Onion
- Bell peppers: Bring a variety of colors by purchasing tri-color bell pepper packs. Red and yellow bring out the color of the sauce.
See recipe card for quantities.
Instructions
- Press firm tofu for at least 30 minutes to remove excess liquid. Slice into 1 inch cubes and season with ground black pepper and salt. Set aside.
- Make sweet and sour sauce by mixing rice vinegar, light soy sauce, ketchup, Shaoxing wine and brown sugar. Add cornstarch and mix well!
- Add cornstarch to the tofu, 1 tablespoon at a time. Mix well so tofu is evenly coated.
- Heat vegetable oil in a pan. Once hot, add tofu and fry each side until golden. Once done, remove from heat.
- In the same pan with the oil, add minced garlic and minced ginger. Stir fry until fragrant. Then add half a roughly chopped red pepper, yellow pepper and half a yellow onion. Stir fry for about 30 seconds.
- Add the sweet and sour sauce. Stir with the fragrants and vegetables for 10 seconds.
- Add tofu back into the pan and mix until tofu is evenly coated.
- Add sesame seeds and enjoy!
Variations
Pineapple twist: Incorporate pineapple chunks in the sweet and sour sauce for a tropical and refreshing flavor. Add the pineapples with the bell peppers and onions.
Sugar-free: Substitute the brown sugar with your sugar substitute, follow the package instructions for the substitution ratios. Use sugar-free ketchup in lieu of regular ketchup.
Gluten-free: Replace light soy sauce with tamari. Ensure the cornstarch is also gluten-free.
Storage
Store cooked tofu in an airtight container and keep in the fridge. Tofu will stay good for 2 days.
Top tip
Be patient when frying the tofu. Frying each side until a light golden color will guarantee a delectable crispiness to each bite!
FAQ
Opt for firm or extra-firm tofu for better texture and absorption of flavors in this sweet and sour recipe.
Yes, baking is a healthier alternative. Arrange the tofu on a baking sheet and bake until golden, flipping halfway through.
Press the tofu to remove excess water before cooking and coat it with cornstarch or flour before frying or baking for a crispy texture.
Place the firm tofu on a plate with paper towels or a kitchen towel beneath and above it. Add weight on top, like a heavy skillet or cans, and let it drain.
Pair this dish with steamed rice for a complete meal. Add a side of stir-fried vegetables for added variety.
📖 Recipe
Sweet and Sour Tofu
Ingredients
- 1 16 oz firm tofu (cubed)
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 4 tablespoon cornstarch
Sweet and Sour Sauce
- 2 tablespoon ketchup
- 2 tablespoon light soy sauce
- 2 tablespoon Shaoxing wine (sub sherry wine)
- 2 tablespoon brown sugar
- 2 tablespoon rice vinegar
- ½ tablespoon cornstarch
Remaining Ingredients
- ½ red bell pepper (large dices)
- ½ yellow bell pepper (large dices)
- ½ yellow onion (large dices)
- Toasted white sesame seeds
Instructions
- Press firm tofu for at least 30 minutes to remove excess liquid. Slice into 1 inch cubes and season with ground black pepper and salt. Set aside.
- Make sweet and sour sauce by mixing rice vinegar, light soy sauce, ketchup, Shaoxing wine and brown sugar. Add cornstarch and mix well.
- Add the 4 tablespoon of cornstarch to the tofu. Add 1 tablespoon at a time, mix well after each tablespoon to evenly coat.
- Heat vegetable oil in a pan. Once hot, add tofu and fry each side until golden. This should take around 8 minutes. Once done, remove from heat.
- In the same pan with the remaining oil, add minced garlic and minced ginger. Stir fry until fragrant. Then add diced red pepper, yellow pepper and yellow onion. Stir fry for about 30 seconds.
- Add the sweet and sour sauce. Stir with the fragrants and vegetables for 10 seconds. Sauce should thicken up quickly.
- Add tofu back into the pan and mix until tofu is evenly coated.
- Add sesame seeds and enjoy!
Juno says
Just like how my sister makes it back in China!!