Crispy Tofu With Sweet And Sour Sauce Recipes

SWEET AND SOUR TOFU

Steps:

• Mix the soy sauce or tamari and apple cider vinegar in a bowl until well combined.
• Incorporate the tofu cubes and let marinate for at least 5 minutes.
• Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch. Add more cornstarch if needed.
• Heat half of the oil in a skillet and when it's hot, add the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set it aside.
• Heat the other half of the oil in the skillet and when it's hot, incorporate the veggies (carrot, green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown. Set aside.
• To make the sauce just mix all the ingredients until well combined.
• Pour the sauce into the skillet and cook until it thickens, stirring frequently.
• Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
• Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
• Keep the leftovers in a sealed container in the fridge for up to 1 week.

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.

CRISPY TOFU WITH SWEET-AND-SOUR SAUCE

Steps:

• Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.
• While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick "fries." Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.
• Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.
• Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.
• In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.
• Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.
• To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.

CRISPY SWEET AND SOUR BAKED TOFU

Steps:

• Remove tofu from package. Place between paper towels or tea towels and put a moderately heavy book on top for 30 minutes to press out the water.
• Slice into 9 slices, cutting each in half (18 pieces).
• Beat egg with water and set aside.
• Combine wheat germ, flour and breadcrumbs and set aside.
• Dip each piece of tofu into egg mixture and then gently press into crumb mixture, covering well. Place on greased baking sheet and bake at 350' for 30 minutes, turning once.
• While tofu is cooking, mix sauce ingredients except for the cornstarch/water into a small saucepan and whisk over medium heat until sugar and salt are dissolved.
• Add cornstarch mixture and whisk until the sauce thickens. When thick, turn off heat and set aside.
• When tofu is cooked, pour sauce on top and gently toss or use spoon to coat. Sauce should be thick and sticky....
• Top with sesame seeds and serve.