Sweet & Sour Crispy Tofu
6 September 2020
This is one of those recipes that converts tofu sceptics. Golden, shatteringly crispy tofu cubes coated in a sticky sweet and sour sauce that clings to every piece. It takes about 25 minutes from start to finish and uses ingredients you probably already have in your kitchen. Serve it over rice and you have a weeknight dinner that rivals any takeaway.
Ingredients
- 400g extra-firm tofu, pressed and cubed
- 3 tablespoons cornflour
- 2 tablespoons vegetable oil
- 1 red pepper, diced
- 1 small tin of pineapple chunks (drain and keep the juice)
- 2 spring onions, sliced
For the sauce:
- 3 tablespoons tomato ketchup
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave
- 4 tablespoons pineapple juice (from the tin)
- 1 teaspoon cornflour mixed with 1 tablespoon water
Method
- Crisp the tofu: Toss the pressed tofu cubes in 3 tablespoons of cornflour until evenly coated. Heat the oil in a large non-stick pan or wok over medium-high heat. Fry the tofu for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
- Cook the veg: In the same pan, add the diced red pepper and stir-fry for 2 minutes until slightly softened.
- Make the sauce: Mix together the ketchup, soy sauce, rice vinegar, maple syrup, and pineapple juice. Pour into the pan with the peppers. Add the pineapple chunks. Bring to a simmer.
- Thicken: Stir in the cornflour slurry. Cook for 1-2 minutes until the sauce thickens and turns glossy.
- Combine: Return the crispy tofu to the pan. Toss everything together until the tofu is coated in the sauce. Scatter with spring onions.
Serving Suggestions
Serve over steamed jasmine rice or egg-free noodles. Garnish with sesame seeds and extra spring onions. This dish also works brilliantly cold the next day — pack it into a lunchbox with rice and some edamame.
If you enjoyed this recipe, try our guide to cooking tofu for more techniques, or our peanut butter udon noodles for another quick meal.