I have been into cooking with tofu recently. With the right combination of spices and flavors tofu becomes really delicious to me. It is also a source of protein that serves as a great meat replacement.
One of favorite Chinese dishes is sweet and sour pork. I love the balance of sweet, sour, and fried pork within the dish. I had a craving for this dish recently. I decided to make it at home, but instead of using pork I used tofu to make it healthier.
This dish was so wonderful that I didn’t miss the pork at all. This dish also has colorful veggies which makes the dish visually stunning. I hope you make this dish and like it as much as I did!
- 1 pkg Tofu cut into cubes
- 1 tsp sherry
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp oil
- 1 egg, beaten
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/2 cup water
- 2 cup oil (for frying)
- 1/2 cup each green bell, cut into chunks
- 3/4 cup red bell pepper, cut into chunks
- 1/2 cup carrots, peeled, sliced
- 3/4 cup yellow onion, cut into chunks
- 1/2 tbsp minced garlic
- 1/2 tbsp minced ginger
- 3 tbsp rice vinegar
- 2 tbsp brown sugar
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/2 cup pineapple juice
Combine all sauce ingredients in a bowl except ginger and garlic. Whisk and set aside.
Drain and pat dry tofu with a paper towel. Gently combine tofu, sherry, soy sauce, sugar, and salt in a bowl. Set aside.
In another bowl, mix flour, cornstarch, baking powder, beaten egg, water, and oil. Whisk all ingredients together to make a smooth batter.
If you’ve made pancakes before, this batter should have a similar consistency, just a little thinner.
In a wok or deep fryer, heat 2 cups of oil. The temperature should be between 350-375 degrees Fahrenheit. Dip tofu cubes into the batter and coat completely. Carefully set the tofu into your heated oil, one piece at a time.
Make sure not to overcrowd the pan.
Fry the tofu until light brown in several batches. Drain on a paper towel.
I don’t want to get rid of the oil used for frying the tofu, I will be using few TBSP later in the dish.
Heat 1 tbsp of tofu oil in a deep frying pan over medium-high heat. Add the vegetables and saute for 3-5 minutes till edges are lightly brown. Transfer the vegetables to a plate.
Heat another 1 tbsp tofu oil in the same pan. Stir-fry ginger and garlic for a minute till they’re lightly colored. Add in the sauce mixtures. Cook until sauce thickens.
Add the vegetables and tofu into the sauce. Gently mix all the ingredients and taste for seasoning. Serve over steamed rice and enjoy!
Note: Cool the tofu oil completely. Once cool, strain the oil in a fine-mesh strainer and reserve the oil in the refrigerator for other use.
Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.