Chinese · Dinner
Sweet and Sour Crispy Tofu Cubes
Cubes of pressed tofu are dusted in cornstarch and shallow-fried until the crust turns deep gold and crackling, then tossed through a glossy pineapple-based sweet and sour sauce with bell pepper and onion. Served over steamed rice, the dish balances tangy vinegar, ketchup sweetness, and crisp tofu texture.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
16.8gProtein
21.3gFat
68.5gCarbs
25.4gSugar
4.9gFiber
780mgSodium
0mgChol
2.9gSat Fat
610mgPotassium
230mgCalcium
3.6mgIron
0mcgVitamin B12
58mgVitamin C
vegan
vegetarian
sweet-heat
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press the tofu cubes between paper towels for 10 minutes to remove excess moisture, then toss them in a bowl with cornstarch until evenly coated.
2
Fry
Heat the vegetable oil in a small skillet over medium-high heat until it shimmers. Shallow-fry the tofu cubes in batches for 3 to 4 minutes per side until deep golden and firm.
3
Saute
In the same skillet over medium heat, sauté the garlic and ginger for 30 seconds until fragrant, then add the pineapple, bell pepper, and onion.
4
Simmer
Add the ketchup, rice vinegar, soy sauce, sugar, and water. Simmer over medium heat for 3 minutes until vegetables soften slightly.
5
Reduce
Stir in the cornstarch slurry and simmer over medium-low heat for 1 minute until the sauce thickens to a glossy coating.
6
Toss
Add the fried tofu cubes back into the skillet and toss gently over low heat for 30 seconds until coated in sauce.
7
Plate
Spoon the tofu and sauce over steamed rice on a plate. Top with thinly sliced red chili if using.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu, pressed and cut into cubes
- 6 tbsp6 tbsp cornstarch
- 4 tbsp4 tbsp vegetable oil, for shallow-frying
- 2/3 cup120g, a small wedge fresh or a few chunks canned pineapple chunks
- 11 red bell pepper
- 11 small onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 4 tbsp4 tbsp ketchup
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 2 tbsp2 tbsp sugar-white
- 1/2 cup120ml water
- 1 tsp1 tsp cornstarch, mixed with 1 tsp water for slurry
- 22 fresh red chili (optional)
- 1 cup190g steamed white rice, to serve
