Sweet and Sour Tofu (糖醋豆腐)
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.
- Prep time
- 18 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 block (16 ounces / 450 g) extra firm tofu (, cut into 1/2 inch (1 cm) squares)
- 1/4 tsp salt
- 1 tbsp peanut oil
- 4 tbsp cornstarch
- 2 tbsp ketchup
- 2 tbsp Shaoxing wine ((or dry sherry))
- 2 tbsp rice vinegar
- 2 tbsp light soy sauce ((or soy sauce))
- 3 tbsp brown sugar ((*Footnote 1))
- 2 tbsp water
- 1/2 tbsp cornstarch
- 1/4 cup peanut oil ((or vegetable oil))
- 2 clove garlic (, minced)
- 2 tsp minced ginger
- 1/2 small white onion (, chopped into 1/2 inch (1 cm squares))
- 1 sweet pepper (, chopped into 1/2 inch (1 cm squares) (I used a mix of colors in this recipe))
Instructions
- 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
For the sauce: Mix all the sauce ingredients together in a small bowl and set aside.
- 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
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
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
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
Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.
- 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.