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Crispy fried tofu with sweet and sour sauce
Vegan main course with crispy tofu and vegetables in sweet and sour sauce

Crispy Sweet and Sour Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Many complain that tofu is bland and rubbery. The secret to this recipe is 'pressing' the tofu dry and coating it in cornstarch, which creates an incredibly crispy armor when fried. This crust adds texture and provides a surface for the sticky sweet and sour sauce to cling to.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Skillet or Wok
  • Heavy object for pressing tofu (e.g., canned goods)
  • Paper towels

Allergen Information

⚠️ Soy

Instructions

1 ✓

Wrap the tofu in paper towels, place a plate on top, and weigh it down. Let it sit for at least 15-20 minutes.

Tip: Tofu is full of water. If you don't press it out, it will steam instead of fry, preventing it from getting crispy.
2 ✓

Cut the pressed tofu into cubes, season with salt and pepper, then toss thoroughly in cornstarch.

Tip: When the starch meets moisture, it forms a gel-like layer that becomes extremely crunchy in hot oil.
3 ✓

Fry the tofu cubes in hot oil until golden brown on all sides, then transfer to a paper towel-lined plate.

Tip: High heat is important, and don't overcrowd the pan, or the temperature will drop and the food will absorb the oil.
4 ✓

Cut the vegetables into chunks. In the remaining oil (leave just a little), stir-fry them until crisp-tender (about 3-4 minutes).

Tip: Stir-fry quickly over high heat to keep the vegetable colors vibrant and texture crunchy.
5 ✓

Mix the sauce: pineapple juice, ketchup/tomato paste, vinegar, soy sauce. Pour over the vegetables and add the pineapple chunks.

Tip: Balance between sweet (pineapple, ketchup) and sour (vinegar) is essential.
6 ✓

When the sauce bubbles and thickens slightly, toss in the fried tofu. Serve immediately.

Tip: Mix only at the very end so the tofu crust doesn't get soggy.

Recipe FAQ

Why does the coating fall off the tofu?
The tofu was likely too wet. Pressing is key!
Can I bake it instead?
Yes, toss in oil and cornstarch, then bake at 400°F (200°C) for about 25-30 minutes, flipping halfway through.

Ingredients

  • 14 oz Firm or Extra Firm Tofu
  • 1/4 cup Cornstarch
  • 1/4 cup Vegetable Oil (for frying)
  • 1 medium Red Bell Pepper
  • 1 medium Carrot
  • 1 small Onion
  • 1/2 cup Pineapple Chunks (canned, with juice)
  • 3 tbsp Ketchup or Tomato Paste
  • 2 tbsp Rice Vinegar (or Apple Cider Vinegar)
  • 1 tbsp Soy Sauce
  • 1 tsp Salt
  • 1/2 tsp Black Pepper