4.9 from 132 votes
Sweet and Sour Tofu
Sweet and Sour Tofu features super firm tofu cubes coated with cornstarch and pan-fried to a golden crisp, then combined with sautéed bell peppers and onions. The dish is finished with a balanced sweet and tangy sauce made from brown sugar, vinegar, ketchup, soy sauce, and garlic, which thickens slightly and coats the ingredients well. This preparation delivers a mix of textures, with the crispy tofu contrasting the tender vegetables, making it a flavorful vegetarian option for a main or side.
Prep Time
10 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
377 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
For the tofu:
- 1 tofu 16-ounce package, super firm, cut into ½-inch cubes
- 3 tablespoons corn starch
- ¼ cup cooking oil high heat
- 1 red bell pepper chopped into 1-inch chunks
- 1 green bell pepper chopped into 1-inch chunks
- 2 medium onion chopped into 1-inch chunks, yellow
For the sauce:
- ¼ cup brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- ¼ cup of water
- 2 tablespoons corn starch
- ⅓ cup ketchup
- 3 tablespoons soy sauce
- 2 garlic minced, cloves
- green onion for garnish (optional
- sesame seeds for garnish (optional
Instructions
- In a medium bowl, toss the tofu and cornstarch. Toss until all of the cornstarch is stuck to the tofu. Set aside.
- Add the oil to a large skillet with a lid and heat over medium-high heat. One by one, place the tofu cubes in the hot oil, cook each side until golden. Repeat the process of gently tilting the cubes until they lay on an uncooked side. After all sides are golden, remove them all from the pan and placce them in a bowl.
- In the same pan you cooked the tofu, over medium high heat, add the bell pepper, and onions. Saute for 3 minutes.
- While the pepper and onion cook, in a small bowl or jar, mix the sugar, vinegar, water, cornstarch, tomato paste, soy sauce, and garlic. Mix well and until all ingredients are fully dissolved. If you have a frother, I like to use it to make the process go faster.
- Add the tofu back into the pan with the onion and pepper. Pour the sauce and lower the heat to a low. Mix well, cover with a lid and cook for 2 minutes. Mixing sporadically to prevent burning. After the 2 minutes have passed and the sauce has thickened, taste and adjust any sweet and sour levels. To increase the sweetness, dissolve more sugar in hot water and pour it on the pan. To increase the sour, add more vinegar to the pan and mix well.
- Serve hot.
Cup of Yum
Notes
- Fry tofu cubes in a single layer and avoid stirring too often to achieve a crisp crust.
- Adjust sauce sweetness or sourness by varying sugar and vinegar amounts to suit your preference.
- Thin the sauce with water or thicken it by adding extra cornstarch mixed with water to avoid lumps.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
40g
(13%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Sodium
951mg
(40%)
Potassium
312mg
(7%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
1145IU
(23%)
Vitamin C
67mg
(74%)
Calcium
185mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 951mg | 40% |
| Potassium | 312mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 67mg | 74% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.