Sweet and Sour Tofu
With so many ways to prepare and enjoy tofu, you're not going to want to skip out on this delicious recipe for crispy tofu with a sweet and sour sauce. Comforting, chewy, and delightful when enjoyed with a side of rice, served atop a salad, or thrown into a noodle soup—this recipe is perfect any time of day or year!
Servings: 3
Calories: 175kcal
Ingredients
- 1 (14-ounce) package extra-firm tofu drained, pressed, and cut into triangles
- 2 teaspoons sesame oil
- 1 medium onion chopped
- 1 clove garlic minced
- 1 1-inch piece ginger grated
- 1 medium carrot peeled and chopped into matchsticks
- 4 tablespoons soy sauce
- 3 tablespoons maple syrup
- 3 tablespoons rice vinegar
- 1 lemon juiced
- 1 tablespoon tomato paste
- ¼ cup water
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- Chopped scallions for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the tofu triangles on the prepared baking sheet evenly spaced and bake for 12 to 15 minutes, until they turn light brown.
- While the tofu is baking, heat the sesame oil in a nonstick frying pan over medium-high heat. Add the onion, garlic, ginger, and carrot, and sauté for 4 to about 5 minutes, or until the vegetables soften and the onion becomes translucent.
- Prepare the sauce by mixing together the soy sauce, maple syrup, rice vinegar, lemon juice and tomato paste in a small bowl. In a separate bowl, whisk together the water and the cornstarch.
- Once the tofu is baked, add it to the pan and cook for 5 minutes, rotating each triangle frequently for even cooking. Pour the sauce into the frying pan and stir well to coat the tofu. Let it simmer for a few minutes, then pour in the cornstarch slurry and stir until the sauce thickens.
- Remove from heat and stir in the sesame seeds, garnish with scallions and serve with a side of your choice.
Notes
- Tofu Pressing Tips: It’s important to get as much water as possible out of the tofu. Depending on the brand you use, pressing may be necessary. You can also freeze it overnight to get a firmer and chewier texture.
- Storing Suggestions: This sweet and sour tofu recipe is best eaten the same day, but you can store any leftover tofu in a covered container in the fridge for a few days. If there's any remaining sauce, try to store that in a mason jar so that you can use it to help heat up your tofu another day.
Nutrition
Calories: 175kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1403mg | Potassium: 350mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3487IU | Vitamin C: 24mg | Calcium: 109mg | Iron: 2mg