Sweet and Sour Tofu Delight
Satisfy your sweet and sour cravings with this crispy tofu dish, coated in a tangy pineapple sauce. Perfect over sticky rice!
Equipment
- Cutting board
- pot
- Shallow dish
- Tongs
- whisk,
Ingrediënten
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
For the Tofu:
- ½ cup 68 g all-purpose flour (use gluten-free flour for GF option)
- Salt and pepper to taste
- Vegetable oil for frying
- 12 ounces 340 g extra-firm tofu, drained and pressed
Instructies
For the Sweet and Sour Sauce:
- Combine pineapple juice, rice wine vinegar, granulated sugar, ketchup, soy sauce, salt, and red pepper flakes (if using) in a pot.
- Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Whisk in the cornstarch slurry, stirring until thickened.
- Remove from heat and set aside, or keep warm on low heat.
For the Tofu:
- Mix flour, salt, and pepper in a shallow dish.
- Preheat a frying pan with ¼ inch (6 mm) vegetable oil.
- Slice tofu into triangles by cutting strips and halving them diagonally.
- Coat tofu triangles in the flour mixture.
- Fry each piece for 3–5 minutes per side until golden brown.
- Transfer fried tofu directly to the pot of sweet and sour sauce to coat.
- Serve on its own or over sticky rice.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a crisp, dry Riesling or a chilled Sauvignon Blanc.
Nutritional Information
Calories: 230 kcal | Carbohydrates: 27 g | Protein: 10 g | Fat: 10 g | Sugar: 12 g | Salt: 620 g
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