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Sweet & Sour Tofu

October/November 2005, EatingWell for a Healthy Heart Cookbook (2008), EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (113 votes)

This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.



READER'S COMMENT:
"I don't tend to write comments, but I know from my own experience I do look for other responses. This recipe was great on the fly! My husband and I love spice so I added the crushed red pepper to this to give it some additional flavor...
Sweet & Sour Tofu

12 Reviews for Sweet & Sour Tofu

12/29/2012
Anonymous

Made this with corn, carrots, and mushrooms and doubled the sauce with all the leftover pineapple juice. Also added chili flakes for some heat. Kids loved it!

Comments
12/29/2012
Anonymous

Made this with corn, carrots, and mushrooms and doubled the sauce with all the leftover pineapple juice. Also added chili flakes for some heat. Kids loved it!

Comments
10/27/2012
Anonymous
Pretty good!

I added a sliced red onion and 50 grams toasted cashews, and used all the juice in the can as I found it not enough. We all loved it and it was a great week-night meal as very quick to throw together. Had stir fried bok choi on the side. :)

Comments
10/24/2012
Anonymous

As others have said, this is a great dish. One tip on tofu, if you freeze it solid and then thaw it, the texture will be much more firm...almost like a sponge. It is much easier to cook that way.

Comments
06/12/2012
Anonymous
Best sweet and sour recipe I've found

Like a previous reviewer, I NEVER rate/comment, but I was so happy with this recipe I felt compelled to put in my two cents.

I skipped the sugar, added 1/2 chopped onion, and some chili paste for heat and it came out better than restaurant-style!

A tip for anyone struggling to make great tofu without frying the snot out of it or having it crumble and fall apart: drain your block of tofu, then soak it in hot salted water (instead of the marinade) for 15 mins. Drain that off, pat dry, slice, and throw it in the pan with a little oil. (The salt water bath tightens up the protein on the outer surface of the tofu, so that when you fry it you get a crisper, slightly thicker, and more appealing crust.)

This is dynamite and will become a staple in our house - thank you!

Easy, fast
Comments (1)

5 comments

Anonymous wrote 1 year 14 weeks ago

You can also replace ketchup

You can also replace ketchup by tamarind paste.

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