What kind of tofu is best for sweet and sour tofu?

For this recipe, and anywhere you are looking to cut and fry the tofu, firm tofu is the best choice. It holds the shape you cut it into and will retain any flavor added. Many people think that tofu is just tofu, but there are actually different types of tofu out there. From soft and silken to firm and extra firm, each type has its own unique texture and flavor. And when it comes to cooking with tofu, the type you choose can make a big difference in how the dish turns out.

How do you get tofu extra crispy?

The best way to get your tofu extra crispy is to make sure you press the tofu to remove all moisture. In addition to this, you will want to make sure that you are cooking in a pan with hot oil and not overcrowding the pan. When a pan gets too crowded, it will steam the tofu rather than fry.

Sweet and Sour Tofu

Description

Looking for a delicious vegan recipe? Try our sweet and sour tofu! Made with healthy ingredients, it's the perfect meal for any occasion.

Ingredients

Scale

For the tofu

10oz block firm tofu (300g)
2 tbsp dark soy sauce
1 tbsp apple cider vinegar
1 tbsp vegetable oil
1 tsp garlic powder
1/3 cup cornstarch
Vegetable oil for cooking

For the sweet and sour sauce

3 tbsp light soy sauce
2 tbsp apple cider vinegar
3 tbsp water
1 tbsp chili sauce
3 tbsp brown sugar
1 tbsp cornstarch

Instructions

First, prepare the tofu by removing any excess moisture. If you have a tofu press, use it for 30 to 45 minutes. If you don't, remove the tofu from the package, dry it with paper towels, wrap it in a tea towel, and place something heavy on top of it. Leave it in the refrigerator for 1 or 2 hours.
Once the tofu is drained, cut it into bite-sized pieces and put them in a container with a lid.
In a small bowl, mix dark soy sauce, vinegar, garlic powder, and vegetable oil (if desired) to e a marinade. Pour the marinade over the tofu and stir-coat it well. Cover the container and put it in the refrigerator for 20 minutes.
After 20 minutes, put the tofu and cornstarch in a Ziploc bag and shake it until the tofu is coated with cornstarch.
In a large skillet, add 2 to 3 tablespoons of vegetable oil over medium heat. Once the oil is hot, add the tofu to the pan evenly, being careful to not overcrowd the pan. Cook the tofu for 2 to 3 minutes per side, until golden brown and crispy on all sides. Transfer the tofu to a large bowl.
While the tofu is cooking, prepare the sauce in a small saucepan. Add soy sauce, apple cider vinegar, water, chili sauce, brown sugar, and cornstarch to the pan and whisk to combine. Cook over low heat for 3 to 5 minutes, or until the sauce has heated through and thickened.
Once the tofu and sauce are both done cooking, pour the sauce over the tofu and stir to coat before serving. You can add vegetables to the skillet while cooking for added texture and flavor.

Notes

In a pinch, you can use a vegan certified bottle of sweet and sour sauce rather than making your own.
Apple cider vinegar can be replaced with 1/2 white vinegar and 1/2 apple juice.
Adjust the heat level by adding more or less chili sauce and brown sugar.
The sauce can be served on the side for dipping.

Prep Time: 1 Hour
Cook Time: 20 Minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian

Keywords: sweet and sour tofu, vegan sweet and sour tofu, vegan tofu recipe