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Extra crispy sweet and sour tofu served with crunchy, colorful vegetables and a rich, sticky sauce makes a delicious Chinese dinner! The result is so good that you won’t want to order takeout again. {Vegetarian, Vegan, Gluten-Free Adoptable}

Sweet and Sour Tofu (糖醋豆腐)

4.93 from 13 votes
Extra crispy sweet and sour tofu served with crunchy, colorful vegetables and a rich, sticky sauce for a delicious Chinese dinner! The result is so good that you won’t want to order takeout again. {Vegetarian, Vegan, Gluten-Free Adoptable}
To make the dish gluten-free, use dry sherry to replace the Shaoxing wine. Use tamari to replace the soy sauce.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Keyword: restaurant-style
Servings: 4 servings
Author: Maggie Zhu

Ingredients

Tofu

  • 1 block (16 ounces / 450 g) extra firm tofu , cut into 1/2 inch (1 cm) squares
  • 1/4 teaspoon salt
  • 1 tablespoon peanut oil
  • 4 tablespoons cornstarch

Sauce

  • 2 tablespoons ketchup
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons rice vinegar
  • 2 tablespoons light soy sauce (or soy sauce)
  • 3 tablespoons brown sugar (*Footnote 1)
  • 2 tablespoons water
  • 1/2 tablespoon cornstarch

Stir-fry

  • 1/4 cup peanut oil (or vegetable oil)
  • 2 cloves garlic , minced
  • 2 teaspoons minced ginger
  • 1/2 small white onion , chopped into 1/2 inch (1 cm squares)
  • 1 sweet pepper , chopped into 1/2 inch (1 cm squares) (I used a mix of colors in this recipe)

Instructions

  • Marinate the tofu: Spread the tofu on a medium-sized baking sheet and sprinkle with salt. Gently mix a few times. Let marinate for 15 to 20 minutes while preparing the other ingredients.
  • For the sauce: Mix all the sauce ingredients together in a small bowl and set aside.
  • Prepare the tofu: When you’re ready to cook, pat the tofu dry with paper towels. Add the peanut oil. Mix a few times. Then add the cornstarch, one tablespoon at a time. Stir gently until all the tofu is coated evenly with a thin paste.
  • To cook the stir fry: Heat oil over medium-high heat in a large skillet until hot. Add the tofu pieces in a single layer.
  • Cook over medium heat until the bottom turns golden, 4 to 5 minutes or so. If using a nonstick skillet, use a pair of chopsticks to separate the tofu as much as you can during the time (*Footnote 2). Flip to brown the other side, another 3 to 4 minutes until turning golden. Transfer the tofu to a big plate and remove the pan from the stove.
  • You should still have 1 to 2 tablespoons of oil in the pan. Wipe off any excess oil with paper towels if needed. Add ginger and garlic. Cook and stir a few times until it releases fragrance.
  • Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.
  • Add the white onion and peppers. Stir a few times, then add back the cooked tofu. Stir to coat everything with the sauce, 30 seconds or so. Transfer everything to a big plate. Serve hot as a main dish.

Notes

  1. Reduce to 2 tablespoons sugar for a less sweet dish.
  2. The tofu tends to stick together because of the cornstarch, so separating it helps with the later cooking. However, you should not try to separate the tofu if using a carbon steel or cast iron pan, as doing so will break apart the tofu pieces. Wait until the bottom is fully cooked before flipping, and the tofu will release without issue.

Nutrition

Serving: 1serving, Calories: 304kcal, Carbohydrates: 26.5g, Protein: 10.6g, Fat: 18.4g, Saturated Fat: 3.3g, Sodium: 765mg, Potassium: 317mg, Fiber: 2g, Sugar: 13.2g, Calcium: 246mg, Iron: 2mg