Sweet & Sour Crispy Tofu
Sweet & Sour Crispy Tofu
Ingredients
For the Tofu
- 1 block firm tofu, 280g
- 4 tablespoons cornflour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder, optional
- 2 tablespoons vegetable oil
For the Sauce
- 200 ml pineapple juice
- 60 ml rice vinegar
- 60 ml tomato ketchup
- 70 g light brown sugar
For the Stir Fry
- 2 tablespoons sesame oil
- 1 red onion, sliced
- 1 green pepper
- 6 cm piece fresh ginger, grated
- 1 garlic clove, minced
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon salt
- 100 g tinned pineapple chunks, drained
Instructions
- 1
Press the tofu for at least 30 minutes to drain liquid and firm up. Once pressed, cut the tofu into 1cm chunks. In a bowl, toss the tofu chunks with the cornflour, garlic powder, and onion powder (if using) until they are well coated.
⏱️ 5 min
- 2
To prepare the sauce, combine the pineapple juice, rice vinegar, tomato ketchup, and light brown sugar in a small pan. Bring the mixture to a simmer over medium-high heat and cook for 7 minutes, or until it thickens to a syrupy consistency. Set the sauce aside.
⏱️ 10 min
- 3
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the coated tofu chunks and fry for 7–10 minutes, turning occasionally, until they are golden brown and crispy. Handle the tofu gently to keep the cubes intact. Once cooked, remove the tofu from the pan and set it aside.
⏱️ 10 min
- 4
In a second pan or the same pan (if cleaned), heat the sesame oil over medium heat. Add the sliced red onion and fry for 5 minutes until it softens. Then, add the green pepper, chilli flakes, salt, minced garlic, and grated ginger. Continue to cook for another 3–5 minutes until the pepper is slightly tender. Stir in the drained pineapple chunks and cook until they are warmed through.
⏱️ 10 min
- 5
Return the fried tofu to the pan with the stir-fried vegetables and pineapple. Pour the reserved sweet and sour sauce over everything. Gently fold all the ingredients together for 1–2 minutes until the tofu and vegetables are glossy and well coated with the sauce. Serve immediately with rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet & Sour Crispy Tofu
For the Tofu
- 1 block firm tofu, 280g
- 4 tablespoons cornflour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder, optional
- 2 tablespoons vegetable oil
For the Sauce
- 200 ml pineapple juice
- 60 ml rice vinegar
- 60 ml tomato ketchup
- 70 g light brown sugar
For the Stir Fry
- 2 tablespoons sesame oil
- 1 red onion, sliced
- 1 green pepper
- 6 cm piece fresh ginger, grated
- 1 garlic clove, minced
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon salt
- 100 g tinned pineapple chunks, drained
Instructions
- 1
Press the tofu for at least 30 minutes to drain liquid and firm up. Once pressed, cut the tofu into 1cm chunks. In a bowl, toss the tofu chunks with the cornflour, garlic powder, and onion powder (if using) until they are well coated.
⏱️ 5 min - 2
To prepare the sauce, combine the pineapple juice, rice vinegar, tomato ketchup, and light brown sugar in a small pan. Bring the mixture to a simmer over medium-high heat and cook for 7 minutes, or until it thickens to a syrupy consistency. Set the sauce aside.
⏱️ 10 min - 3
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the coated tofu chunks and fry for 7–10 minutes, turning occasionally, until they are golden brown and crispy. Handle the tofu gently to keep the cubes intact. Once cooked, remove the tofu from the pan and set it aside.
⏱️ 10 min - 4
In a second pan or the same pan (if cleaned), heat the sesame oil over medium heat. Add the sliced red onion and fry for 5 minutes until it softens. Then, add the green pepper, chilli flakes, salt, minced garlic, and grated ginger. Continue to cook for another 3–5 minutes until the pepper is slightly tender. Stir in the drained pineapple chunks and cook until they are warmed through.
⏱️ 10 min - 5
Return the fried tofu to the pan with the stir-fried vegetables and pineapple. Pour the reserved sweet and sour sauce over everything. Gently fold all the ingredients together for 1–2 minutes until the tofu and vegetables are glossy and well coated with the sauce. Serve immediately with rice.
⏱️ 2 min