Sweet & Sour Tofu

Sweet & Sour Battered Tofu

Life was meant to be saucy!

This sweet and sour tofu is prepared with a fluffy carbonated batter and deep-fried for extra crispiness.

Sweet & Sour Battered Tofu
Recipe Type: Main
Cuisine: Asian
Author: Sian
Serves 4 to 6
  • 300g Hard or Extra Firm Tofu
  • 2 tablespoons plain flour
  • 2 tablespoons massel chicken stock powder
  • 1/4 cup sugar
  • 2 tablespoons tomato sauce
  • 2 tablespoons vegan soy sauce
  • 1/2 cup pineapple juice
  • 1/4 cup vinegar
  • 1 tablespoon corn flour dissolved in 4 tablespoons water
  • 1/3 cup flour
  • 1/3 cup cornstarch
  • 1 teaspoon egg replacer
  • 1/2 cup mineral water (or water if you do not have any)
  • 1 carrot
  • 1 onion, diced
  • 1/2 red bell capsicum
  • 1/2 green bell capsicum
  • 1/2 cup tinned pineapple pieces
  • Deep fryer
  1. Cut the tofu thinly sliced then cut into 2cm by 2cm cubes. cubes. Coat in the flour & chicken stock powder for at least 20 minutes if possible.
  2. To prepare the sauce, in a small bowl, combine the sugar, tomato sauce, vegan soy sauce, juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
  3. Peel the carrot and chop into thin sticks. Cut the bell peppers in half, remove the seeds and cut into cubes.
  4. Heat the oil for deep–frying.
  5. For the batter, combine the flour and cornstarch. Stir in the egg replacer. Add as much of the mineral water as is needed to form a thick batter that is neither too dry or too moist.
  6. Dip the floured tofu cubes in the batter. Deep-fry in batches, taking care not to overcrowd the fryer. Deep-fry the tofu until it is golden brown. Remove and drain on paper towels.
  7. In a wok, add a little oil then add the carrot, onion, green pepper, and pineapple. Add the sweet & sour sauce and stir briskly then thicken with cornstarch mixture, stirring. Stir through the hot deep-fried tofu. Serve the sweet and sour tofu over steamed basmati or jasmine rice.

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