Let me ask you this: what is your favorite takeout dish? What flavors do you enjoy the most? Have you thought of one top-of-mind? Now, if you have, great! Do tell, why do you love this particular dish? If you are someone like me, do you happen to enjoy a mix of contrasting flavors? Perhaps, something savory, sweet, tangy, and spicy? Do you like crispy dishes often served with a bed of rice? Let alone, a dish that you can take home and say, “wow! I want to try making this myself?”
If you answer yes to all of the above. Congratulations, this is the dish for you!
This sweet & sour chili tofu is full of flavor – crispy on the outside, tender in the inside, coated with a bold and saucy flavor. Sweet, tangy, spicy; it sure is a flavor to crave for. And, even better, super easy to make from home.
THE RECIPE
So, let’s talk sweet & sour tofu! One of my favorite Asian flavors has always been sweet & sour dishes. Before going plant-based, I often ordered sweet & sour chicken or fish in restaurants and, at home, my mom loved cooking a Filipino version of it. When I converted plant-based, I’ve only ever had tried sweet & sour soy meat but never with tofu. One of the first dishes I ever tried was a small hole-in-a-wall Japanese-Chinese fusion restaurant, in Japan, that served vegan options. The sweet and sour sauce coated on deep fried soy meat had more quality over a typical fast food takeout or store bought. Its was savory, as the sauce seemed like it was soy sauce based, with the correct balance of spice, sweetness, and tanginess.
As soon as I arrived back home, I knew I had to recreate it. Sure enough, I got very close to it and kept it in my personal recipe for “take out” dinners from home. And because tofu is accessible in most places, I’ve decided to make the main base of this dish with tofu instead of soy meat.
CRISPY TOFU
Let’s talk crispy tofu. If you’ve been following me for a while, you’d probably know I’m a total believer of preparing tofu to perfection. Tofu, in general, gets a bad note for being bland (for those who are non-believers) which is totally not the case! Here are a few tips and tricks on how to crisp up your tofu for this recipe!
- Press out excess liquids from tofu: this step is necessary so that your tofu can absorb as much flavor without the extra liquid. No one likes soggy tofu! It will also help with a better texture, overall. Once you’ve carefully pressed out its liquids, be sure to pat dry.
- Create a starch solution before frying: meaning you will need to coat your tofu in a starch batter. Now, this may seem complicated, but it’s really just corn or potato starch and water (with a little salt & pepper). This will create a crispy exterior of the tofu (when deep fried) and allow the sauce to stick onto the tofu.
- Let your tofu cool in a cooling rack: after frying. Instead of using a paper towel to soak up the oil. Give your tofu air to “breathe” so that it does not get soggy in the bottom.
MAKING YOUR SWEET & SOUR SAUCE
Okay, we’re not talking store bought, ready made sweet & sour sauce. We’re making this from scratch with the use of pantry staples! I can assure you, anyone can make it. For this sauce, you will need the following staples:
- Soy sauce – as the main base of the savory flavor.
- Sweetener – any of your choice (I used agave syrup for this recipe which I highly recommend).
- Ketchup – for the added tanginess or “sourness” to the sauce.
- Rice Vinegar – as a sour component.
- Red Pepper Flakes – for the spice. You may also use cracked or crushed chili peppers depending on your spice preference.
- Garlic & Onion – for added flavor of the dish.
- Cornstarch – as a thickening agent for the sauce.
STIR FRY TO FINISH
While the dish is already great on its own, stir frying to finish with a few complimentary vegetables. Personally, I like to keep mine simple with any colored bell peppers and green onions. All you’ll need to do is, once your tofu is finished frying, stir fry veggies of choice. Toss tofu back into the pan and gradually add your homemade sweet & sour sauce. Allow the sauce to set for a few minutes with the tofu and veggies (while still on the stovetop) and viola! You’ve got a takeout dish ready to be devoured!
I highly, HIGHLY, recommend you serve with good ol’ steamed rice! But, of course, it’s your life. Do as you please 🙂
YOU MIGHT ALSO LIKE THESE RECIPES
- Easy Vegan Tofu & Eggplant Stir Fry
- Crispy Asian Marinated Tofu
- Mongolian Crispy Tofu
- Restaurant Style Salt & Pepper Tofu
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Vegan Sweet & Sour Chili Tofu
Equipment
- sauce pan
- deep frying pan or wok
- Mixing bowl
- sauce bowl
- whisk / spatulas
- tongs
- cooling or wire rack
Ingredients
FOR THE SAUCE
- 1 tbsp corn starch
- 1 tbsp water
- ⅓ cup soy sauce
- ⅓ cup any sweeter of choice (I used agave nectar)
- 2 tbsp ketchup
- 2 tbsp rice vinegar
- 3 cloves (1/2 tbsp) garlic minced
- ¼ onion (¼ cup) onion diced
- 3 tsp red pepper flakes (or lessen amount for less spicy)
FOR THE TOFU
- 14 oz (1 block) extra firm tofu pressed & pat dried
- ½ cup corn starch
- ½ cup potato starch (or substitute more corn starch)
- ¾ cup cold water
- 1 tsp salt
- 1 tsp pepper
- 1-2 cup(s) cooking oil for frying
FOR THE ADDED VEGGIES / GARNISH
- ½ large (½ cup) bell peppers chopped
- 1 tbsp green onions thinly sliced
- sesame seeds (for garnish)
- cooked rice to serve
Instructions
FOR THE SAUCE
- Using a small sauce bowl, mix corn starch with water. Whisk until corn starch has fully dissolved in water.
- Add the rest of liquid ingredients wuch as the soy sauce, sweetener of choice, ketchup, and rice vinegar. Mix until well combined.
- Heat a small sauce pan in medium low heat. Drizzle with a coat of cooking oil, no more than a teaspoon. Once fully heated, sauté onions, garlic, and chili flakes. Sauté until fragrant and onions have turned transparent. Careful not to burn garlic or red pepper flakes.
- Pour liquid ingredients in sauce pan. Whisk until thicken and to ensure sauce does not stick (or burn) on the bottom. This should take between 3-7 minutes depening on your stovetop. Turn off heat. Set sauce aside or transfer back to sauce bowl to set aside.
FOR THE TOFU
- Preheat deep pan or fryer with about 1-2 cups of cooking oil to medium heat.
- Press & drain excess liquids of tofu. Be sure to remove as much liquids out of the tofu for a firmer, crispier result. Pat tofu dry before use. Set aside.
- In a mixing bowl, combine corn starch and potato starch together (you may replace potato starch with more cornstarch). Add salt & pepper. Pour cold water into starch mixture. Whisk until all lumps have dissolved.
- Drop tofu into the starch batter and fold until tofu is fully coated in batter.
- Once fryer is ready, drop tofu into pan. Be sure not to over crowd the pan, you may need to do batches depending on the size of your fryer. (See additional notes for frying instructions).
- Remove tofu from pan once its golden brown (with a crispy exterior). Allow to cool on a cooling / wire rack over a baking tray or paper towel to drain excess oil. Repeat process until all tofu has cooked.
MAIN DISH PREPARATION
- Drain excess oil from frying pan and leave a teaspoon for sauteeing. Be careful with hot oil and be sure to drain a heat resistant bowl or disposal. Leave stovetop on and pan preheated.
- Toss bell pepper into pan until shimmering. Add tofu back in pan and stir. Reduce heat to medium low. Let tofu and bell pepper sit in pan for a minute.
- Gradually pour sauce in pan and stir with tofu and bell pepper. Stir until tofu and bellpepper are fully coated in sauce. Add the rest of the sauce and stir. Let sauce and tofu mix simmer in low heat for 4-6 minutes or until sauce has reduced (slightly).
- Turn off heat. Toss green onions and sesame seeds. Stir and serve. Best eaten fresh with a bed of rice.
Notes
- Deep frying instructions – heat up oil to medium heat. If you have a candy (or kitchen) thermometer, ideal temperature for oil should be between 350 – 360 degrees.
- For reheating instructions – if you have left overs, and decide to save for another meal, store in an air tight container once cooled down and leave in the fridge for up to three (3) days. Reheat in a toaster or conventional oven, and air fryer for 350 degrees between 10-15 minutes.
- Make the sauce ahead of time – You can save this sauce for another use or make ahead of time for meal preps. You can store in the fridge for up to (5) days.
- Not a fan of deep frying? Air fry or bake your tofu! Coat tofu with corn starch and season with salt & pepper. Spray coated tofu with any cooking spray all around. Then bake (or air fry) at around 400-450 degrees for 30 – 40 minutes or until tofu is crispy. Coat tofu accordingly as instructed in recipe.