Sweet and Sour Tofu

When I first started making tofu I experienced a lot of hits and misses. I first tried tofu in a Chinese restaurant and absolutely loved the taste and texture of it, but replicating that at home was trickier than I anticipated. With lots of practice though, I have some tried and true recipes of my own. So if you are now starting out, skip the hits and misses phase and try this winning recipe!

The combination of the green peppers, pineapple and vinegar give this dish its sweet and sour flavour. It is an easy and quick recipe to make at home and does not include any of those unhealthy store bought sauces. This dish is made with ingredients that are easily available in your pantry so you don’t need to rush out to the store to prepare it!


To start you need to prepare your tofu for frying.

This is done by pressing the water out of the tofu and removing as much moisture as possible. I usually wrap my tofu blocks in a tea cloth, put a stack of plates on it and leave it for 40 minutes to an hour. You can try your own method of course.

Once the tofu is pressed, slice the blocks into smaller rectangles. Heat a non-stick skillet and add 1 teaspoon of oil then put in your tofu  pieces. Fry on medium heat, turning the tofu so that each side get golden brown. At this point, the tofu can be stored in your fridge and cooked within a few days!*




20 oz. Firm Tofu

1 teaspoon oil plus 2 tablespoon oil

1 medium onion, sliced

1 inch of ginger, grated

3 cloves of garlic, grated

1 teaspoon chopped celery

3 leaves shadon beni, chopped

1 tablespoon soy sauce

1/3 cup water

1 teaspoon corn starch

1 teaspoon vinegar ( rice wine vinegar or white vinegar)

1/2 teaspoon sugar

salt to taste

fresh pepper to taste

1/4 cup of chopped pineapple, fresh or canned

1/4 medium sized green bell pepper, sliced



  1. Heat 2 tablespoons of oil on high and add onion, ginger, pepper, shadon beni, celery and garlic all at once. Stir often, you do not want it to burn.
  2. Add the fried tofu after one minute and fry with the onion, ginger, pepper, shadon beni, celery and garlic.
  3. Add soy sauce and water. Then reduce heat to a simmer for 2 minutes.
  4. Add pineapple and bell pepper.
  5. Add vinegar, salt and sugar.
  6. Add corn starch, mix in well and take off the heat.
  7. Allow the dish to cool for 10 minutes before serving.**


*Fried tofu can remain in the fridge in an airtight container for up to five days. You can prep your tofu like this and cook it quickly later on to save time!

**When the dish cools down the sauce thickens.


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