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Fried tofu with sweet and sour sauce, peppers and pineapple
Crispy tofu coated in a sticky, vibrant sweet and sour glaze.

Sweet & sour tofu

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
One of the most famous flavour profiles of Cantonese cuisine, where the 'agrodolce' (sweet and sour) balance is provided by the ratio of sugar and vinegar. Tofu here is not just a protein source but a texture: cubes tossed in starch get a crispy crust when fried, absorbing the thick, glossy sauce (glaze).
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or deep frying pan
  • Mixing bowl for the sauce
  • Kitchen paper

Allergen Information

⚠️ Soya

Instructions

1 ✓

Dice the tofu, pat off the water, and toss in cornflour. Fry in hot oil on all sides until crispy, then remove.

Tip: The cornflour layer binds surface moisture and adds extreme crunch.
2 ✓

Mix the sauce: pineapple juice, vinegar, ketchup, sugar, soy sauce.

Tip: Mix the flavours cold, so you only need to thicken during cooking.
3 ✓

Fry the onion and pepper in the pan (keep them crunchy!), finally add the garlic.

Tip: Quick, high-temperature frying (stir-fry) in the wok preserves the vitamin content and texture of the vegetables.
4 ✓

Pour on the sauce, add the pineapple. When boiling, thicken with a little cornflour mixed with water.

Tip: Cornflour gelatinises above 60-70°C, thickening the sauce.
5 ✓

Toss in the fried tofu so the sauce coats it, and serve immediately with rice.

Tip: Serve immediately because the crispy crust softens quickly in the moist environment.

Recipe FAQ

Why did the tofu coating get soft?
Either you stirred it into the sauce too soon (the coating soaked it up), or the oil wasn't hot enough when frying. Toss in the sauce only before serving!
The sauce is too runny.
Cornflour thickens with heat. Boil for another 1-2 minutes, or add a little cornflour mixed with water.

Ingredients

  • 400 g Tofu (firm, pressed)
  • 300 g Bell peppers (mixed colours)
  • 150 g Pineapple (tinned, chunks)
  • 1 Onion (cut into large chunks)
  • 2 cloves Garlic
  • 4 tbsp Cornflour (for coating and thickening)
  • 3 tbsp Soy sauce
  • 200 ml Pineapple juice (from the tin)
  • 2 tbsp Rice vinegar (or cider vinegar)
  • 3 tbsp Ketchup
  • 1 tbsp Sugar
  • 3 tbsp Oil (for frying)
  • 1 pinch Salt
  • 1 pinch Pepper
  • 200 g Rice (for serving)