Sweet and Sour Tofu with Saint Andrew or Saint Phillip
Rated 5.0 stars by 1 users
Category
Dinner
Servings
2
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 changeable with chicken or another protein.
Ingredients
Sweet & Sour Tofu
- ½ block of firm tofu
- ¼ cup of cornflour
- Salt & pepper
- 1 Tbsp canola oil
- 1 tsp sesame oil
-
4 Tbsp St Phillip Roasted Capsicum & Chilli Hot Sauce or St Andrew - Szechuan Blueberry & Habanero
- 1 Tbsp brown sugar
- 1 tsp black rice vinegar
- 1 tsp soy sauce
- 2 cloves garlic (crushed)
- 2 tsp cornflour
- ¼ cup of water
Wasabi Mayo
-
1 tsp of wasabi
-
2 tsp of mayonnaise
-
1 tsp rice wine vinegar
Directions
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.
Meanwhile mix all wasabi mayo ingredients in a small bowl and set aside.
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.