Sweet & Sour Tofu
Sweet & Sour Tofu
Ingredients
For the Tofu
- 500 g tofu, torn into 1cm pieces
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- as needed salt
- as needed pepper
For the Sweet & Sour Sauce
- 3 garlic cloves, minced
- 1 small piece ginger, minced
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons maple syrup
- 5 tablespoons low sugar ketchup
- 2 tablespoons rice vinegar
- 2-3 tablespoons water
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 2 tablespoons black & white sesame seeds
- as needed oil, for frying
For the Sesame Salad
- 1 carrot, julienned or cut into strips
- 1/2 cabbage, julienned or cut into strips
- 1 cucumber, cut into half moons
- 2 green onions, green parts only
- 3 tablespoons rice vinegar
- pinch salt
- 2 tablespoons sesame oil
- 1 tablespoon gochugaru
To Serve
- as needed rice
- as needed sesame seeds
- as needed chili oil
Instructions
- 1
Preheat your oven to 220°C (425°F) or your air fryer to 200°C (390°F).
⏱️ 5 min•🌡️ 220
- 2
In a large bowl, toss the torn tofu pieces with 2 tablespoons of cornstarch, 2 tablespoons of olive oil, and season with salt and pepper to taste. Ensure all tofu pieces are evenly coated.
⏱️ 5 min
- 3
Spread the coated tofu in a single layer on a lined baking tray. Bake in the preheated oven for 25 minutes, or air fry for 15 minutes, until golden and crispy.
⏱️ 25 min•🌡️ 220
- 4
While the tofu is cooking, prepare the sesame salad. In a medium bowl, combine the julienned carrot, julienned cabbage, cucumber half moons, and the green parts of the green onions.
⏱️ 5 min
- 5
Add 3 tablespoons of rice vinegar, a pinch of salt, 2 tablespoons of sesame oil, and 1 tablespoon of gochugaru to the salad vegetables. Toss well to combine and set aside.
⏱️ 3 min
- 6
In a pan, heat a little oil over medium heat. Add the minced garlic and minced ginger and sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 7
Stir in the dark soy sauce, light soy sauce, maple syrup, low sugar ketchup, rice vinegar, and 2-3 tablespoons of water. Bring the sauce to a gentle bubble.
⏱️ 3 min
- 8
Once the sauce is bubbling, add the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and stir constantly until the sauce thickens.
⏱️ 1 min
- 9
Add the baked or air-fried tofu and 2 tablespoons of black & white sesame seeds to the pan with the sauce. Toss gently to ensure the tofu is thoroughly coated.
⏱️ 3 min
- 10
Serve the sweet and sour tofu immediately over a bed of rice. Top with additional sesame seeds and a drizzle of chili oil, if desired. Serve with the sesame salad on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet & Sour Tofu
For the Tofu
- 500 g tofu, torn into 1cm pieces
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- as needed salt
- as needed pepper
For the Sweet & Sour Sauce
- 3 garlic cloves, minced
- 1 small piece ginger, minced
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons maple syrup
- 5 tablespoons low sugar ketchup
- 2 tablespoons rice vinegar
- 2-3 tablespoons water
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 2 tablespoons black & white sesame seeds
- as needed oil, for frying
For the Sesame Salad
- 1 carrot, julienned or cut into strips
- 1/2 cabbage, julienned or cut into strips
- 1 cucumber, cut into half moons
- 2 green onions, green parts only
- 3 tablespoons rice vinegar
- pinch salt
- 2 tablespoons sesame oil
- 1 tablespoon gochugaru
To Serve
- as needed rice
- as needed sesame seeds
- as needed chili oil
Instructions
- 1
Preheat your oven to 220°C (425°F) or your air fryer to 200°C (390°F).
⏱️ 5 min•🌡️ 220 - 2
In a large bowl, toss the torn tofu pieces with 2 tablespoons of cornstarch, 2 tablespoons of olive oil, and season with salt and pepper to taste. Ensure all tofu pieces are evenly coated.
⏱️ 5 min - 3
Spread the coated tofu in a single layer on a lined baking tray. Bake in the preheated oven for 25 minutes, or air fry for 15 minutes, until golden and crispy.
⏱️ 25 min•🌡️ 220 - 4
While the tofu is cooking, prepare the sesame salad. In a medium bowl, combine the julienned carrot, julienned cabbage, cucumber half moons, and the green parts of the green onions.
⏱️ 5 min - 5
Add 3 tablespoons of rice vinegar, a pinch of salt, 2 tablespoons of sesame oil, and 1 tablespoon of gochugaru to the salad vegetables. Toss well to combine and set aside.
⏱️ 3 min - 6
In a pan, heat a little oil over medium heat. Add the minced garlic and minced ginger and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 7
Stir in the dark soy sauce, light soy sauce, maple syrup, low sugar ketchup, rice vinegar, and 2-3 tablespoons of water. Bring the sauce to a gentle bubble.
⏱️ 3 min - 8
Once the sauce is bubbling, add the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and stir constantly until the sauce thickens.
⏱️ 1 min - 9
Add the baked or air-fried tofu and 2 tablespoons of black & white sesame seeds to the pan with the sauce. Toss gently to ensure the tofu is thoroughly coated.
⏱️ 3 min - 10
Serve the sweet and sour tofu immediately over a bed of rice. Top with additional sesame seeds and a drizzle of chili oil, if desired. Serve with the sesame salad on the side.
⏱️ 3 min