Craving a dish that perfectly balances tangy sweetness with crispy goodness? Look no further! Our Sweet and Sour Crispy Tofu is a delightful twist on a classic Chinese favorite that will leave your taste buds dancing. This vibrant dish, bursting with colorful bell peppers and juicy pineapple chunks, is not only a feast for the eyes but also a healthy, plant-based option that everyone will love. With just 35 minutes from prep to plate, you’ll be amazed at how easy it is to whip up this restaurant-quality meal right in your own kitchen. Ready to impress your family and friends? Let’s dive into the recipe that’s sure to become a new household favorite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 400 grams firm tofu
- 1 cup bell peppers, chopped
- 1 cup pineapple chunks
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup sugar
- 2 tablespoons cornstarch
- Oil for frying
Instructions
- Begin by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top (like a cast iron skillet) for about 15-20 minutes.
- While the tofu is being pressed, prepare the sweet and sour sauce. In a medium bowl, combine the soy sauce, vinegar, and sugar. Whisk until the sugar is fully dissolved and the mixture is well combined. Set aside.
- After pressing the tofu, cut it into bite-sized cubes, approximately 1-inch in size. This will help the tofu crisp up nicely when fried.
- In a separate bowl, toss the tofu cubes with cornstarch until they are evenly coated. This will create a crispy texture when fried.
- Heat a generous amount of oil in a large frying pan or wok over medium-high heat. You'll need enough oil to cover the bottom of the pan for frying.
- Once the oil is hot (test by dropping a small piece of tofu into the oil; it should sizzle), carefully add the coated tofu cubes in batches. Avoid overcrowding the pan to ensure even frying. Fry the tofu for about 3-4 minutes on each side or until golden brown and crispy. Remove the tofu and place it on a paper towel-lined plate to drain excess oil.
- In the same pan, add the chopped bell peppers and pineapple chunks. Stir-fry for about 2-3 minutes until the bell peppers are tender but still crisp.
- Pour the prepared sweet and sour sauce over the stir-fried vegetables and pineapple. Stir well to combine and let it simmer for about 2 minutes until the sauce thickens slightly.
- Gently add the crispy tofu back into the pan, tossing it with the sauce and vegetables to coat evenly. Cook for an additional minute to heat everything through.
- Remove from heat and serve the sweet and sour crispy tofu hot, garnished with green onions or sesame seeds if desired. Enjoy with steamed rice or noodles for a complete meal.
Tips
- Pressing the Tofu: Don’t skip the pressing step! Removing excess moisture is crucial for achieving that perfect crispy texture. The longer you press, the better the results, so feel free to let it sit for up to 30 minutes if you have the time.
- Coat Evenly: Make sure each tofu cube is evenly coated with cornstarch. This will help create a delightful crunch when frying, so take your time tossing them in the cornstarch.
- Oil Temperature: To ensure the tofu fries perfectly, make sure the oil is hot enough before adding the tofu. A simple test is to drop in a small piece of tofu; if it sizzles immediately, you’re good to go!
- Batch Frying: Fry the tofu in batches to avoid overcrowding the pan. This allows each piece to get that golden-brown crust without steaming, resulting in a much crispier finish.
- Customize the Sauce: Feel free to adjust the sweetness or tanginess of the sauce to suit your taste. If you prefer it sweeter, add a bit more sugar; for more tang, increase the vinegar.
- Serving Suggestions: This dish pairs beautifully with steamed rice or noodles. For an extra touch, garnish with sliced green onions or sesame seeds for added flavor and presentation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
