Sweet and Sour Tofu
We enjoy this deliciously crispy Sweet and Sour Tofu recipe way too often. Like, once or twice a week too often!
Crispy spicy tofu with crunchy vegetables and a creamy dressing over rice, how could you not? We adore serving this to friends and what's even better is that the tofu is completely changable with chicken or another protein.
This is one of our go-to family recipes using our St Phillip Roasted Capsicum and Chilli Hot Sauce OR Andrew - Szechuan, Blueberry & Habanero. They both work interchangably really really well!
SWEET AND SOUR TOFU
½ block of firm tofu
¼ cup of cornflour
Salt & pepper
1 Tbsp canola oil
1 tsp sesame oil
1 tsp sesame oil
1 Tbsp brown sugar
1 tsp black rice vinegar
1 tsp soy sauce
2 cloves garlic (crushed)
2 tsp cornflour
¼ cup of water
Cut the tofu into cubes. Place a stack of plates on top to draw out the excess moisture and leave for 15 minutes or so to drain.
Combine cornflour and a pinch of salt & pepper in a bowl and toss the tofu cubes through, making sure each individual piece is well coated on each side.
In a frying pan heat a Tbsp of canola oil and a tsp of sesame oil, add the tofu making sure each piece has at least half an inch of space between or they won’t crisp up. Fry thoroughly on each side until the tofu is crispy and starting to brown, drain off excess oil and set aside.
In a saucepan heat 1 tsp of sesame oil, add the crushed garlic and fry until fragrant. Whisk in the cornflour and brown sugar first then add the remaining wet ingredients and stir continuously until the sauce is thick and the cornflour and sugar has fully dissolved.
Return your tofu to heat and toss through your sauce mix until each piece is well covered.
Serve immediately over rice and your choice of veggies (we used shredded carrot, thinly slice cabbage and a generous amount of Kimchi) and Wasabi Mayo – see below for a quick Wasabi Mayo recipe
1 Tsp of wasabi
2 Tsp of mayonnaise
1 Tsp rice wine vinegar
Mix together in a small bowl and serve.