Thai Sweet Sour Tofu Recipes

SWEET AND SOUR TOFU RECIPE (VEGAN)

Steps:

• Add all of the sauce ingredient to a bowl and whisk them together. Set aside.
• Try to drain and press the tofu in advance. Use a cotton tea towel to pat it dry as best as you can. Slice it lengthwise and pat dry again. Continue cutting the tofu into small cubes and pat them dry some more. If prepping tofu in advance you can place it in the fridge at this point and allow to air dry overnight. This step will really help your tofu get extra crispy.
• Just before cooking dust the tofu cubes with the tapioca and use your hands to toss it well to coat all over.
• Preheat a large cast iron skillet over medium flame and add a drop of olive oil, enough to coat the entire bottom. Start adding the tofu cubes and pan sear on all sides until golden. Transfer to a bowl until needed. Make sure to work in batches so you don't overcrowd the pan.
• After pressing the tofu and tossing it in the tapioca place it on a parchment lined baking sheet or air fryer basket. Air fry between 375" and 400"F for 14 minutes flipping it half way. (If the tofu is well pressed the 375" temperature is perfect, otherwise air fry at 400"F). Add it to the pan with the sauce and vegetables and cook everything together until the sauce starts to thicken and tofu is nicely coated all over. Enjoy!
• Follow the exact recipe above and bake the tofu at 400"F on a parchment lined baking sheet for about 25 minutes (or until golden) tossing it half way. Meanwhile prepare the sauce and toss everything together.
• Cut the bell peppers and scallions into one inch pieces, discard the core from the peppers.
• Add the peppers and scallions to the skillet together with a drizzle of oil (or a splash of water) and pinch of sea salt. Stir fry a few minutes until the peppers just begin to soften.
• Pour the sweet and sour sauce over the peppers and bring to a simmer. Add the tofu and give it a good stir. Cook everything together until the sauce starts to thicken and tofu is nicely coated all over.
• Serve hot over a bed of rice or tossed with soba or ramen noodles.

THAI SWEET & SOUR TOFU

Steps:

• Mix 3 T of stock and cornstarch until smooth In a medium bowl, combine vinegar, ¾ cup stock, sugar, ketchup, soy sauce, cayenne and black peppers.
• In a small saucepan, sauté the garlic and ginger in 1 T oil until soft.
• Add vinegar mixture and simmer for about 4 minutes.
• Add cornstarch mixture and stir until sauce thickens.
• Taste for seasoning.
• In a medium saucepan, heat 2-3 inches of oil over medium to high heat until a cube of bread browns immediately.
• Fry the tofu until golden (about 5 minutes).
• Drain on paper towels, put on serving dish and sprinkle with soy sauce.
• In a wok, heat 2 T vegetable oil and stir fry carrots and scallions until there are cooked but crisp (about 1-2 minutes).
• Mix the tofu with the vegetables and pour sauce over top.

SWEET AND SOUR TOFU

Steps:

• Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
• Slice tofu into chunky, bite-sized pieces.
• Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
• Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.