Recipe: Sweet and Sour Tofu

I was finally able to find reasonably priced firm tofu in the store so I’ve been trying out more tofu recipes lately and this is the winner by a large mile. It’s super easy to make, you can customize the sauce in a lot of ways, and it comes together with only one bowl and one pan. You can use fresh vegetables if you prefer but I love recipes where you don’t have to chop anything because some days you just don’t have the energy. I don’t love tofu but in this recipe it’s pretty tasty and it’s a nice change of pace every now and then.

Sweet and Sour Tofu

AuthorMabDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 400 g firm tofu
 400 g mixed vegetables
 2 tbsp oil
 15 g cornstarch
Sauce
 10 g brown sugar
 ¼ tsp salt
 30 g ketchup
 15 g soy sauce
 40 g rice vinegar
 60 ml water

Directions
1

In a small bowl mix together all of the sauce ingredients and whisk together. Adjust for taste and set aside.

2

Drain and dry tofu if needed, then slice into small cubes and toss in a bowl with the cornstarch until the cubes have been completely evenly coated.

3

In a large pan heat oil then once hot, add tofu and allow to brown on all sides, allowing to cook for 3-4 minutes per sides until they are golden brown on all sides.

4

Remove tofu from the pan and set aside. Add a small amount of oil to the pan and add in the vegetables and cook just until the vegetables start to soften but not cook through, about 5 minutes (if using frozen vegetables, cooking time will be 3-5 minutes longer).

5

Add the tofu back to the pan and then pour the mixed sauce over the tofu and vegetables and mix while cooking over low heat for a few minutes until the sauce thickens.

Adapted from Pickled Plum

Ingredients

Ingredients
 400 g firm tofu
 400 g mixed vegetables
 2 tbsp oil
 15 g cornstarch
Sauce
 10 g brown sugar
 ¼ tsp salt
 30 g ketchup
 15 g soy sauce
 40 g rice vinegar
 60 ml water

Directions

Directions
1

In a small bowl mix together all of the sauce ingredients and whisk together. Adjust for taste and set aside.

2

Drain and dry tofu if needed, then slice into small cubes and toss in a bowl with the cornstarch until the cubes have been completely evenly coated.

3

In a large pan heat oil then once hot, add tofu and allow to brown on all sides, allowing to cook for 3-4 minutes per sides until they are golden brown on all sides.

4

Remove tofu from the pan and set aside. Add a small amount of oil to the pan and add in the vegetables and cook just until the vegetables start to soften but not cook through, about 5 minutes (if using frozen vegetables, cooking time will be 3-5 minutes longer).

5

Add the tofu back to the pan and then pour the mixed sauce over the tofu and vegetables and mix while cooking over low heat for a few minutes until the sauce thickens.

Sweet and Sour Tofu

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