Sweet And Sour Tofu

Sweet and sour tofu brings together crispy tofu with a tangy, flavorful sauce and vibrant vegetables creating a satisfying plant-based meal that is quick to prepare and full of bold flavors.

I remember first making this dish on a whim and being amazed how the crispy tofu absorbed the sauce so well now it is a staple for my friends who visit

Ingredients

• 16 ounces extra-firm tofu: drained and pressed for 20 minutes to ensure maximum crispiness
• Cornstarch: provides a light coating for the tofu making it perfectly crispy when fried
• Kosher salt: enhances all the flavors and is divided for seasoning tofu and sauce
• Fresh cracked black pepper: adds subtle heat and depth
• Vegetable oil: for frying and stir-frying for a neutral flavor and high smoke point
• Vinegar: balances the sweetness with acidity crucial for authentic sweet and sour taste
• Water: helps adjust sauce consistency
• Ketchup: contributes sweetness and a rich tomato base
• Granulated sugar: for additional sweetness to balance acidity
• Pineapple juice: lends natural fruitiness
• Red pepper flakes: are optional for a gentle kick of heat
• Canned pineapple chunks: add sweetness and texture
• White onion: chopped for aromatic sweetness
• Red and green bell peppers: chopped for vibrant color and mild flavor
• Jalapeño: optional to bring heat without overpowering the dish
• Fresh garlic: minced for pungency and aroma
• White rice: to serve as a neutral base that soaks up the sauce
• Toasted sesame seeds: optional for nutty garnish
• Sliced green onions: optional for fresh brightness

Step-by-Step Instructions

Prepare Tofu:

Tear the pressed tofu into half-inch bite-sized pieces this irregular shape creates more surface area for crispiness and sauce absorption then toss with two tablespoons cornstarch and one teaspoon kosher salt evenly coating each piece

Fry Tofu:

Heat three tablespoons vegetable oil in a large wok or frying pan over medium-high heat add tofu pieces and fry turning occasionally until golden brown and crispy about six to eight minutes remove tofu and drain on paper towels to keep crisp

Mix Sauce:

In a small bowl whisk together half a cup vinegar half a cup water one-third cup ketchup one-quarter cup pineapple juice two tablespoons cornstarch one teaspoon kosher salt and red pepper flakes if using combine until smooth and set aside

Cook Vegetables:

Using the same wok add drained pineapple chunks chopped onion red and green bell peppers and jalapeño if desired stir-fry over medium-high heat until onions become translucent and peppers soften slightly about four minutes then add minced garlic and sauté for one to two minutes until fragrant

Simmer Sauce and Combine:

Pour the prepared sauce into the wok with vegetables simmer over medium heat stirring occasionally until sauce thickens and reduces by about one third approximately five to six minutes return the fried tofu to the wok gently toss to coat the tofu evenly in the sauce and cook for an additional two to three minutes until heated through

Serve:

Spoon the tofu and vegetable mixture over freshly cooked white rice garnish with toasted sesame seeds and sliced green onions if desired serve immediately

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I love the pineapple chunks because they bring bursts of sweetness and remind me of warm summer days spent cooking with my family

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days reheat gently on the stove to preserve tofu crispiness adding a splash of water if sauce thickens too much

Ingredient Substitutions

Firm tempeh can replace tofu for a nuttier texture and taste Apple cider vinegar can substitute for regular vinegar adding a slightly fruity note Maple syrup or agave nectar can replace granulated sugar for a natural sweetener alternative

Serving Suggestions

Serve with steamed jasmine or basmati rice to complement the tangy sauce Add a side of steamed broccoli or snap peas for extra greens Sprinkle chopped peanuts or cashews on top for crunch and richness

Cultural Context

Sweet and sour flavors are central to many Asian cuisines known for balancing sour tang with sweetness and umami This dish adapts a classic concept using tofu making it popular in plant-based diets

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Common Recipe Questions

→ How do I get tofu crispy?

Press tofu thoroughly to remove moisture, tear into pieces for more surface area, and avoid crowding the pan during frying to maintain crispiness.

→ Can I make it less spicy?

Yes, simply omit the red pepper flakes and jalapeño for a milder sweet and sour tofu without losing the dish's vibrant flavor.

→ What type of vinegar should I use?

White vinegar or rice vinegar works best for a clean tang in the sauce while balancing sweetness from the pineapple and sugar.

→ Can I prepare it ahead?

You can fry the tofu and prep the sauce in advance, but toss together right before serving to maintain crisp texture and vibrant vegetables.

→ What can I serve with sweet and sour tofu?

Serve it hot over steamed white rice, jasmine rice, or even noodles for a comforting, complete meal. Garnish with green onions and sesame seeds if desired.