Sweet and Sour Tofu (糖醋豆腐)

Sweet and Sour Tofu (糖醋豆腐)

from omnivorescookbook.com
Main
30 min
304 kcal / serving

Extra crispy sweet and sour tofu served with crunchy, colorful vegetables and a rich, sticky sauce for a delicious Chinese dinner! The result is so good that you won’t want to order takeout again. {Vegetarian, Vegan, Gluten-Free Adoptable}To make the dish gluten-free, use dry sherry to replace the Shaoxing wine. Use tamari to replace the soy sauce.

Ingredients

  • 1block (16 ounces / 450 g) extra firm tofu (, cut into 1/2 inch (1 cm) squares)
  • ¼ teaspoonsalt
  • 1 tablespoonpeanut oil
  • 4 tablespoonscornstarch
  • 2 tablespoonsketchup
  • 2 tablespoonsshaoxing wine ((or dry sherry))
  • 2 tablespoonsrice vinegar
  • 2 tablespoonslight soy sauce ((or soy sauce))
  • 3 tablespoonsbrown sugar ((*footnote 1))
  • 2 tablespoonswater
  • ½ tablespooncornstarch
  • ¼ cuppeanut oil ((or vegetable oil))
  • 2 clovesgarlic (, minced)
  • 2 teaspoonsminced ginger
  • ½ smallwhite onion (, chopped into 1/2 inch (1 cm squares))
  • 1sweet pepper (, chopped into 1/2 inch (1 cm squares) (i used a mix of colors in this recipe))

Directions

  1. 1

    Marinate the tofu: Spread the tofu on a medium-sized baking sheet and sprinkle with salt. Gently mix a few times. Let marinate for 15 to 20 minutes while preparing the other ingredients.

  2. 2

    For the sauce: Mix all the sauce ingredients together in a small bowl and set aside.

  3. 3

    Prepare the tofu: When you’re ready to cook, pat the tofu dry with paper towels. Add the peanut oil. Mix a few times. Then add the cornstarch, one tablespoon at a time. Stir gently until all the tofu is coated evenly with a thin paste.

  4. 4

    To cook the stir fry: Heat oil over medium-high heat in a large skillet until hot. Add the tofu pieces in a single layer.

  5. 5

    Cook over medium heat until the bottom turns golden, 4 to 5 minutes or so. If using a nonstick skillet, use a pair of chopsticks to separate the tofu as much as you can during the time (*Footnote 2). Flip to brown the other side, another 3 to 4 minutes until turning golden. Transfer the tofu to a big plate and remove the pan from the stove.

  6. 6

    You should still have 1 to 2 tablespoons of oil in the pan. Wipe off any excess oil with paper towels if needed. Add ginger and garlic. Cook and stir a few times until it releases fragrance.

  7. 7

    Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.

  8. 8

    Add the white onion and peppers. Stir a few times, then add back the cooked tofu. Stir to coat everything with the sauce, 30 seconds or so. Transfer everything to a big plate. Serve hot as a main dish.