Crispy Sweet-and-Sour Tofu


Crispy Sweet-and-Sour Tofu

  • Prep Time 10m
  • Cook Time 40m
  • Servings 4


  •  1 block medium-firm (or firm) tofu
  •  5 tsp cornflour
  •  1/2 cup + 2 tsp water
  •  3 cups + 2 tsp vegetable oil
  •  2 cloves garlic, minced
  •  1/2 tsp fresh ginger, grated
  •  1/4 tsp chilli flakes
  •  1/3 cup unseasoned rice vinegar
  •  1/2 cup agave nectar
  •  2 Tbsp tomato purée
  •  2 Tbsp soy sauce
  •  3/4 tsp sea salt
  •  1 cup brown rice flour
  •  1/2 tsp garlic powder
  •  1/4 tsp ground black pepper
  •  1 cup cold soda water


  • Drain the tofu and cut into bite-sized cubes. Place on a clean tea towel to soak up excess water.
  • Mix 2 teaspoonsful each of cornflour and water in a small bowl and set aside.
  • To make the sauce, warm 2 teaspoonsful of vegetable oil in a small saucepan over medium-low heat. Add the garlic, ginger, and chilli flakes. Stir for 30 seconds to 1 minute, until fragrant. Add the vinegar, agave nectar, tomato purée, soy sauce, and 1/4 teaspoonful of sea salt and whisk over medium heat until just bubbling. Add the cornflour-and-water mixture. Whisk frequently for 10 to 12 minutes, until slightly thickened. Remove from the heat.
  • Heat 3 cups of vegetable oil to 190°C in a medium-sized pan.
  • Prepare the batter by combining the rice flour, remaining cornflour, remaining sea salt, garlic powder, and pepper in a mixing bowl.
  • Stir the soda water into the flour mixture and mix well.
  • Coat 3 or 4 tofu cubes with the batter and drop carefully into the oil. Gently separate any that stick together, using a slotted fryer spoon. Fry for 2 to 2 1/2 minutes, then remove with the slotted spoon and place on paper towels to drain. Repeat with the remaining tofu cubes.
  • In 2 or 3 batches, toss the sauce with the crispy tofu cubes until evenly coated. Serve over rice or vegetables.

Recipe Adapted From hot for food