Sweet and Sour Tofu Recipe
Introduction
This Sweet and Sour Tofu recipe offers a delightful balance of tangy and savory flavors with a crispy texture that’s perfect for a satisfying plant-based meal. It’s simple to prepare and makes a great option for lunch or dinner.
Ingredients
- 1 (14-ounce) package extra-firm tofu (drained, pressed, and cut into triangles)
- 2 teaspoons sesame oil
- 1 medium onion (chopped)
- 1 clove garlic (minced)
- 1 1-inch piece ginger (grated)
- 1 medium carrot (peeled and chopped into matchsticks)
- 4 tablespoons soy sauce
- 3 tablespoons maple syrup
- 3 tablespoons rice vinegar
- 1 lemon (juiced)
- 1 tablespoon tomato paste
- ¼ cup water
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- Chopped scallions (for garnish)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the tofu triangles on the prepared baking sheet evenly spaced and bake for 12 to 15 minutes, until they turn light brown.
- Step 2: While the tofu is baking, heat the sesame oil in a nonstick frying pan over medium-high heat. Add the onion, garlic, ginger, and carrot, and sauté for 4 to 5 minutes, or until the vegetables soften and the onion becomes translucent.
- Step 3: Prepare the sauce by mixing together the soy sauce, maple syrup, rice vinegar, lemon juice, and tomato paste in a small bowl. In a separate bowl, whisk together the water and cornstarch.
- Step 4: Once the tofu is baked, add it to the pan and cook for 5 minutes, rotating each triangle frequently for even cooking. Pour the sauce into the frying pan and stir well to coat the tofu. Let it simmer for a few minutes, then pour in the cornstarch slurry and stir until the sauce thickens.
- Step 5: Remove from heat, stir in the sesame seeds, garnish with scallions, and serve with a side of your choice.
Tips & Variations
- Press the tofu well to remove excess water, ensuring it crisps up nicely in the oven.
- For extra heat, add a pinch of red pepper flakes to the sauce.
- Swap maple syrup with honey or agave nectar for a different sweetness profile.
- Serve over steamed rice or quinoa for a complete meal.
Storage
Store leftover tofu and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, stirring occasionally to maintain sauce consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use soft tofu instead of extra-firm tofu?
Extra-firm tofu is best for this recipe as it holds its shape and crisps up when baked. Soft tofu is more fragile and may crumble during cooking.
Can I make this recipe gluten-free?
Yes, use tamari or a gluten-free soy sauce alternative to keep the dish gluten-free without sacrificing flavor.
PrintSweet and Sour Tofu Recipe
This Sweet and Sour Tofu recipe features crispy baked tofu triangles coated in a tangy and flavorful homemade sweet and sour sauce. The dish combines baked tofu with sautéed vegetables, a savory sauce made from soy sauce, maple syrup, and rice vinegar, topped with sesame seeds and fresh scallions. Perfect as a vegetarian main dish that pairs well with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegan
Ingredients
Tofu
- 1 (14-ounce) package extra-firm tofu, drained, pressed, and cut into triangles
- 2 teaspoons sesame oil
- 2 tablespoons sesame seeds
- Chopped scallions, for garnish
Vegetables
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 1-inch piece ginger, grated
- 1 medium carrot, peeled and chopped into matchsticks
Sauce
- 4 tablespoons soy sauce
- 3 tablespoons maple syrup
- 3 tablespoons rice vinegar
- 1 lemon, juiced
- 1 tablespoon tomato paste
- ¼ cup water
- 1 tablespoon cornstarch
Instructions
- Preheat and bake tofu: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the tofu triangles evenly spaced on the sheet and bake them for 12 to 15 minutes until they turn a light brown and develop a firmer texture.
- Sauté vegetables: While the tofu is baking, heat 2 teaspoons of sesame oil in a nonstick frying pan over medium-high heat. Add chopped onion, minced garlic, grated ginger, and carrot matchsticks. Sauté for about 4 to 5 minutes until the vegetables soften and the onion becomes translucent, releasing their aroma and flavor.
- Prepare the sauce: In a small bowl, combine soy sauce, maple syrup, rice vinegar, freshly squeezed lemon juice, and tomato paste. In another small bowl, whisk together water and cornstarch to create a slurry that will later thicken the sauce.
- Cook tofu with sauce: Once the tofu is baked, transfer it to the frying pan with the sautéed vegetables. Cook for 5 minutes, turning each tofu triangle frequently to ensure even cooking and a light browned exterior. Pour the prepared sweet and sour sauce into the pan and stir well to coat all the tofu and vegetables. Let the mixture simmer gently for a few minutes to meld flavors. Then add the cornstarch slurry and stir continuously until the sauce thickens to a glossy consistency.
- Finish and serve: Remove the pan from heat, stir in the sesame seeds for a nutty crunch, and garnish with chopped scallions. Serve the sweet and sour tofu hot with a side of rice, noodles, or your favorite grains for a complete meal.
Notes
- Pressing the tofu well before baking ensures it becomes crispy and absorbs the sauce better.
- Adjust the sweetness and sourness by varying the amount of maple syrup and vinegar to your preference.
- For extra flavor, you can add a pinch of chili flakes or a dash of soy sauce when sautéing the vegetables.
- This dish is vegan and gluten-free if using gluten-free soy sauce.
- If you don’t have an oven, the tofu can also be pan-fried until golden brown before adding to the sauce.
Keywords: tofu recipe, sweet and sour tofu, vegan tofu dish, baked tofu, Asian tofu recipe, vegetarian main, plant-based protein, gluten-free tofu dish
