{"id":28751,"date":"2023-04-08T15:46:17","date_gmt":"2023-04-08T10:16:17","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=28751"},"modified":"2024-08-02T17:55:04","modified_gmt":"2024-08-02T12:25:04","slug":"crispy-tofu-with-sweet-and-sour-sauce","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/crispy-tofu-with-sweet-and-sour-sauce\/","title":{"rendered":"Crispy Tofu With Sweet and Sour Sauce"},"content":{"rendered":"\n

Crispy sweet-sour tofu is a super simple and superfast healthy tofu dish. With its crunchy edges and soft core every piece of tofu gussied up in a sticky, yummy, thick glaze is an explosion of flavor. The light crunchy texture of a handful of vegetables amps it up from an everyday dish into a festive appetizer.<\/p>\n\n\n\n

\"Crispy<\/figure>\n\n\n\n

This is the crispy sweet and sour tofu recipe that I grew up eating. So, I don\u2019t claim it to be the authentic fried tofu with sauce recipe, but this is the taste my palate has developed an appreciation for.<\/p>\n\n\n\n

My mom would keep things simple or, when the mood struck her, towards the sweeter side, sneaking in pineapple pieces in there. If you\u2019re a sucker for sweet fried tofu, I recommend switching sugar for pineapple juice.<\/p>\n\n\n\n

Me?<\/em> I love things a bit saucier, so this crispy tofu has impeccably balanced sweet and salty flavors. <\/p>\n\n\n\n

And that\u2019s what makes me a fan of tofu recipes \u2013 it\u2019s a blank canvas that you can paint in infinite, inventive ways. And the texture is all kinds of heaven: fried and crunchy, tender and moist.<\/p>\n\n\n\n

\"Crispy<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

WHY TRY THIS PAN-FRIED TOFU?<\/strong><\/h2>\n\n\n\n

A wonderful, fuss-free weeknight meal<\/p>\n\n\n\n

Healthy and hearty<\/p>\n\n\n\n

Easily customizable and incredibly versatile<\/p>\n\n\n\n

HOW TO MAKE CRISPY SWEET-SOUR TOFU?<\/strong><\/h2>\n\n\n\n

Step 1:<\/strong> Cut your block of tofu into small pieces and lay them down on a tray lined either with a kitchen towel or a paper napkin.<\/p>\n\n\n\n

\"Cubes<\/figure>\n\n\n\n

Step 2:<\/strong> Now cover them with another towel or napkin and weigh them down with a tray. This helps squeeze out the excess moisture and make crispy tofu bites.<\/p>\n\n\n\n

Step 3:<\/strong> Leave the tofu pieces to drain for half an hour (or an hour if you have the time). If you\u2019re pressed for time, 15 minutes will suffice; just make sure you ring out as much water as you can.<\/p>\n\n\n\n

Step 4<\/strong>: Use this time to get the sauce ready by whisking together cornstarch, soy sauce, white vinegar, tomato paste, ketchup, sugar, and water. Set it aside.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Step 5:<\/strong> Next, chop your sweet and sour tofu ingredients - finely minced ginger and garlic, diced onion, and green, red, and yellow bell peppers.<\/p>\n\n\n\n

Step 6:<\/strong> Take your drained tofu and toss it with cornstarch. It\u2019s a simple coating,<\/strong> but I\u2019ve learned it gives the crispiest result.<\/strong><\/p>\n\n\n\n

\"Tofu<\/figure>\n\n\n\n

Step 7:<\/strong> In a skillet, heat the peanut oil, and then pan-fry the tofu pieces until each side is nicely golden and crispy.<\/p>\n\n\n\n

\"Crispy<\/figure>\n\n\n\n

Step 8:<\/strong> The tofu goes into a bowl, and then you stir-fry the rest of the ingredients in the same skillet. Toss the ginger and garlic first, until fragrant. Then add the onions and bell peppers. I don\u2019t like to cook them for very long. A few tosses, and they\u2019re done.<\/p>\n\n\n\n

Step 9<\/strong>: Add the tofu sauce and cook for a minute or two till it is reduced into a thick, bubbly glaze that packs a flavorful punch.<\/p>\n\n\n\n

Step 10:<\/strong> Throw in the tofu, cook for a minute or two, and your pan-seared tofu recipe is ready.<\/p>\n\n\n\n

Final step:<\/strong> Serve piping hot with a garnish of green onions and sesame seeds!<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

SERVING & STORING CRISPY TOFU WITH SAUCE<\/strong><\/h2>\n\n\n\n

Crispy sweet-sour tofu keeps great company with anything: a bed of sticky white rice, regular rice, or as a side to noodles<\/strong>. The trick is to serve immediately. <\/strong>The longer the tofu soaks in the sauce, the more it loses that tender-crisp texture.<\/p>\n\n\n\n

You can refrigerate leftovers<\/strong>. Reheat on the stovetop or in the microwave.<\/p>\n\n\n\n

\"Crispy<\/figure>\n\n\n\n

Is this a make-ahead recipe for sweet and sour tofu?<\/h2>\n\n\n\n

Yes<\/strong>, it is. <\/p>\n\n\n\n

You can make the sauce and chop the ingredients ahead of time. Drain the tofu and pan-fry it beforehand, too. Assemble everything in the pan just before it is time to serve.<\/p>\n\n\n\n

NOTES ON HOT AND SOUR TOFU<\/strong><\/h2>\n\n\n\n
    \n
  • Don\u2019t worry if the tofu breaks a bit when you toss it with cornstarch. They merely add to the texture.<\/li>\n\n\n\n
  • The cornstarch helps the tofu stay crispy, plus we\u2019re not cooking it too long in the sauce. Just enough to let the syrupy glaze lend flavor.<\/li>\n\n\n\n
  • There are no hard and fast rules with crispy tofu sauces. You can bring it to any consistency you like. If it\u2019s too thick, add water or stock.<\/li>\n\n\n\n
  • You can taste and adjust the seasoning<\/strong> before you take it off the heat:<\/li>\n\n\n\n
  • Make it a sweet tofu recipe by upping the sugar.<\/li>\n\n\n\n
  • Give it some heat with chili flakes or sauce.<\/li>\n\n\n\n
  • Pack it with a sharp tang with more vinegar.<\/li>\n\n\n\n
  • The portions of my recipe<\/strong> are perfect for 2 people with a good appetite, but you can easily double or triple<\/strong> it.<\/li>\n<\/ul>\n\n\n\n
    \"Crispy<\/figure>\n\n\n\n

    MY TIPS ON PAN FRIED TOFU RECIPE<\/strong><\/h2>\n\n\n\n
      \n
    • It\u2019s an easy pan-fried tofu recipe that comes together in a blaze. Prep <\/strong>all <\/em><\/strong>the ingredients, and you'll<\/strong> make it without a glitch.<\/li>\n\n\n\n
    • Crispy is not a fan of moisture, so it is important to dry t<\/strong>he tofu thoroughly<\/strong>. The drier it is, the crisper its exterior, and the more tender its interior.<\/li>\n\n\n\n
    • Slicing the tofu first and then drying it is simpler and, let me tell you, much faster than drawing water from a whole block of tofu.<\/li>\n<\/ul>\n\n\n\n

      HOW TO COOK TOFU IN A PAN?<\/strong><\/h3>\n\n\n\n

      Make sure the oil is hot and you don\u2019t overcrowd<\/strong> the skillet. Spread the pieces in an even layer, and if they stick together, carefully separate them using a wooden spoon or chopsticks.<\/p>\n\n\n\n

      Pan-fry them over medium-high heat<\/strong> until crispy on both sides. I used a non-stick pan, but a cast-iron one will work too (you may need to add more oil).<\/p>\n\n\n\n

      HOW LONG TO PAN FRY TOFU?<\/strong><\/h3>\n\n\n\n

      Take your time. Let the first side of the tofu cook undisturbed till it is deep brown,<\/strong> and then flip it gently so there is less of a chance of it breaking.<\/p>\n\n\n\n

      \"Crispy<\/figure>\n\n\n\n

      VARIATIONS OF SWEET AND SOUR TOFU<\/strong><\/h2>\n\n\n\n

      Bake it<\/strong>: If you don\u2019t want to sweat over a stovetop, instead of a fried tofu recipe, make it baked. Place your cornstarch and oil<\/strong>-tossed tofu pieces on a parchment paper-lined baking sheet and bake for 20 to 25 mins at 200 \u00b0C. Oven temperatures differ, so do keep an eye on it toward the end.<\/p>\n\n\n\n

      You can also use your air-fryer for this step!<\/p>\n\n\n\n

      Tofu<\/strong>: Paneer<\/strong> is a fantastic substitute for this Asian tofu dish. Or you can leave both out and use only vegetables.<\/strong> If vegan sweet and sour tofu is not what you\u2019re looking for, switch tofu with chicken<\/strong> or fish. This recipe pairs deliciously with literally anything.<\/p>\n\n\n\n

      \n