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Vegan Sweet & Sour Chili Tofu

Course Breakfast, Dinner, Entree, Lunch
Cuisine Asian, Asian American
Keyword Asian Vegan Food, Easy Dinner Recipe, Easy Lunch Recipe, Easy Vegan Recipe, Sweet & Sour Chili Tofu
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 people
Author admin

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.