Sweet and Sour Tofu
This Sweet and Sour Tofu captures the crave-worthy flavors of traditional food-court fare. Crispy tofu triangles are coated in a tangy, sweet sauce that’s irresistible!
Equipment
- knife
- mixing bowl
- pot
- Shallow dish
- spatula
Ingredients
For the Sweet and Sour Sauce:
- ¾ cup 180 ml pineapple juice
- 2 tablespoons 30 ml rice wine vinegar
- 2 tablespoons 25 g granulated sugar
- 2 tablespoons 34 g organic ketchup
- 2 tablespoons 30 ml soy sauce
- ¼ teaspoon salt
- 1 teaspoon red pepper flakes optional
- 1 tablespoon 8 g cornstarch, dissolved in ¼ cup (60 ml) water (slurry)
For the tofu:
- 12 ounces 340 g extra-firm tofu, drained and pressed
- ½ cup 68 g all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- For the sauce: Combine pineapple juice, rice wine vinegar, sugar, ketchup, soy sauce, salt, and red pepper flakes (if using) in a pot.
- Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the cornstarch slurry and remove from heat.
- Set aside or keep warm on low heat until tofu is ready.
- For the tofu: Combine flour, salt, and pepper in a shallow dish.
- Preheat a frying pan with about ¼ inch (6 mm) of vegetable oil.
- Cut tofu into small triangles: first into strips, then each strip in half, and each half again on the diagonal.
- Dip tofu triangles into the flour mixture to coat.
- Fry on each side for 3-5 minutes, then remove from the pan and place directly into the sauce to coat.
- Serve on its own or over sticky rice.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of steamed vegetables or over a bed of sticky rice for a complete meal.
Wine Advice:
Pair with a light and refreshing white wine, like a dry Riesling or Sauvignon Blanc, to complement the sweet and tangy sauce.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 30 g | Protein: 15 g | Fat: 12 g | Fiber: 3 g | Sugar: 10 g | Salt: 1.2 g
