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Sweet and Sour Tofu


Taste of Asian Food


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Tofu should not taste bland if it is properly cooked and seasoned.


The tofu is pan-fried, then doused in a sweet and sour sauce, with the intermingling of flavors from ketchup, vinegar, and soy sauce. It is then stir-fried with the crisp and crunchy vegetables to deliver a well-balanced texture and flavor.


This recipe is the spin-off from the sweet and sour pork and is a vegetarian dish with universal appeal to everyone.


Here is my version of the sweet and sour tofu (糖醋豆腐).




For the tofu and other vegetables (A)


  • 900g pressed tofu (weight minus the water in the packaging)
  • 2 tbsp light soy sauce
  • Sufficient cornstarch to coat the tofu for pan-frying
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 1 onion, about 180g (6 oz)
  • 1 Japanese cucumber, about 100g (3.5 oz)
  • 2 medium-sized bell peppers, about 200g (7 oz)


For the sauce (B)


  • 10 tbsp (150g) tomato ketchup
  • 6 tbsp (90ml) white vinegar
  • 6 tbsp (90g)sugar
  • 2 tbsp (30ml) light soy sauce
  • 1 tsp (5g) salt
  • 2 tbsp (30ml) cooking wine (optional)




  • Cut the pressed tofu into bite-size, about 2 inches square. Season with light soy sauce and set aside for 30 minutes to drain off the excess liquid.
  • Coat the tofu with cornstarch. Shake off the excess. Pan-fry the tofu with some oil in a pan, to brown both sides. Remove.
  • Cut the onions into small chunks, bell peppers into small pieces, and cucumber into wedges.
  • Saute the minced garlic and ginger until aromatic. Add the vegetables and stir-fry over high heat until they start to smell fragrant.
  • Add the sauce (B) to the vegetables and stir it continuously until it starts to boil.
  • Return the tofu to the pan. Mix well with the sauce and serve.


For more tips on this recipe, click here to the original article!


Source: Taste of Asian Food. Reproduced with permission.



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