Sweet & Sour Tofu Recipe
Crispy pan-fried golden tofu nuggets and veggies tossed in tangy sweet and sour sauce. Beats the pants off of take-out any day!
Ingredients
- 14 ounces extra firm tofu one block; pressed for 15-20 minutes; torn into 1-2" hunks
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 medium onion halved and sliced
- 1 red bell pepper cut into bite-size chunks
- 1 green bell pepper cut into bite-size chunks
- 1/2 cup canned pineapple chunks juice drained
For the sauce
- 1/3 cup ketchup
- 1/3 cup pineapple juice from the can of pineapple
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 3 cloves garlic minced; about 3 teaspoons garlic
- 1 tablespoon minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold tap water
For serving
- 4 cups cooked jasmine rice
- 2-3 sliced scallions
- 2 tablespoons sesame seeds
Instructions
Press & prepare the tofu
- Open the container of tofu and discard the liquid. Place it in a tofu press or on a plate with several paper towels or a clean dish towel underneath. Add another paper towel or towel on top and stack 3-4 plates or a couple of books on the top. This will help gently press excess moisture out of the tofu.
Mix the sauce, cook the rice, & prep your ingredients
- In a small bowl, whisk together all of the sauce ingredients. Set aside. In another bowl, whisk together the cornstarch and water. Set that aside as well.
- I suggest cooking your rice and prepping all of your veggies at this time, too. Remember to reserve the pineapple juice for the sweet and sour sauce!
- Tear the block of tofu into 1" to 2" pieces and place them into a gallon-size storage bag. If you have a few bigger or smaller pieces, that's okay! They'll all taste great. Sprinkle the cornstarch, garlic powder, salt, and pepper over the tofu in the bag. Seal the bag and gently toss and shake the tofu around, evenly distributing the spices and cornstarch as much as possible.
Cook the tofu
- Place a large nonstick skillet over medium heat. Add the vegetable oil. You want enough oil to cover the bottom of your skillet, so if 3 tablespoons isn't quite enough, go ahead and add another tablespoon or two if needed.
- Once the oil is hot, pour the tofu in. Cook, turning occasionally and separating the pieces when/if they stick together, until golden brown and crisp in most spots, 20-25 minutes.
- Line a plate or board with paper towels and use a slotted spoon to transfer the cooked tofu from the skillet to the paper towel. Gently blot the top with another paper towel. This will help to drain off any excess oil.
Cook the veggies
- Add another tablespoon of vegetable oil to the pan and toss the onions and bell peppers. Cook, stirring occasionally just until snap-tender, 3-4 minutes.
- Add the pineapple to the pan along with the cooked tofu. Pour the bowl of sauce over the top and cook over medium heat, stirring frequently, until the ingredients are coated, heated through, and the sauce is slightly thickened. To thicken the sauce even more, add the cornstarch slurry (the mix of cornstarch and water). Cook for another minute or two until thickened.
Serve
- Serve with cooked jasmine rice, sliced scallions, and sesame seeds for garnish if desired.
Video
Notes
Tips for success
- Let it fry for a good long while. A deep golden brown sear makes it so good!
- Don't skip pressing the tofu. This helps remove excess water so that your tofu can crisp up nicely.
Nutrition Facts
Serving: 1cup, Calories: 158kcal, Carbohydrates: 9g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 1173mg, Potassium: 186mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 384IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg