Sweet & Sour Crispy Tofu

A lovely chinese style dish delivering great textures, flavour and a little kick!


  • Extra firm tofu (pressed)

  • Tinned pineapple (retain the juice)

  • 60ml tomato ketchup

  • 60ml rice vinegar

  • 70g brown sugar

  • Thumb size piece of ginger

  • 4 tbsp cornflour

  • Seasame oil

  • 1 green pepper (cubed)

  • 1 red onion (sliced)

  • Chilli flakes (add as much as desired)

  • Vegetable or sunflower oil

  • 1 tsp onion powder

  • 1 tsp garlic powder


  • Drain the tofu and place in a tea towel on a plate. Put a weight on top of the tofu to press out the remaining water (about 30 mins)

  • Cube the tofu into 1 cm pieces and place in a freezer bag or bowl.

  • Add the cornflower, onion powder and garlic powder and mix together.

  • Add the sunflower oil to a pan and fry the tofu until goldeb brown (about 8 mins). Set aside when done.

  • In another pan, add the tomato ketchup, brown sugar, pineapple juice and rice vinegar and reduce to a thick syrup (about 5-7 mins). Set aside when done.

  • In a seperate pan and some seasame oil to a pan and fry off the red onion and green pepper for 5-8 mins.

  • Add the drained pineapple to the pan and fry for about 2 mins.

  • Add the tofu and sticky sauce to the pan and toss everything through. Cook for a further 2 mins.

Serve with rice.

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