I love tofu but it can be a bit tricky to prepare correctly. I’ve had a couple issues with tofu, I wonder if anyone else had this happen? No matter how much oil I use in the pan, the tofu will stick to the pan and all the nice crispiness is sitting there stuck to the bottom! Very frustrating. Then if I’m using tofu in a stir fry, it has a tendency to crumble apart. Or if I’m attempting crispy baked tofu, it can become hard and have an unpleasant texture.
Now after a lot of experimenting I think I figured out the perfect way to get crispy fried tofu but still incredibly soft on the inside. I follow the same steps as pan frying sweet and sour chicken or fish: dipping the tofu in egg and batter, then finishing off in the oven. So simple I couldn’t believe I hadn’t thought of it earlier! The tofu really does taste just like sweet and sour chicken. Besides the awesome texture of the fried tofu, the sauce is really where it’s at. It caramelizes to perfection and is just so tasty! I served the tofu with just a basic rice bowl and peas as a side.
Sweet & Sour Tofu and Rice Bowls
Ingredients
- 1 cup rice or more depending on desired serving size
- 1/2 cup green peas
- 1 package firm or extra firm tofu cut into cubes
- Green onions chopped for garnish (optional)
Sauce
- 1 tbsp ketchup
- 1 tbsp rice vinegar or apple cider vinegar
- 2 tbsp soy sauce
- 1/2 tsp garlic powder
- 3 tbsp sugar
- 2 tsp corn starch
- 1/3 cup water
Batter
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 egg
- 3 tbsp sesame or canola oil
Instructions
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Mix the sauce ingredients together and set aside.
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Drain and pat the tofu dry, cut into cubes.
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Whisk an egg in a flat bowl.
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In another bowl, mix the flour and corn starch together.
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Pre-heat the oven to 350F.
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Dredge the tofu in the egg and then flour mixture to coat evenly on all sides.
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Heat the oil in a saute pan to the point that it is hot and shimmering (make sure it isn't smoking however).
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Working in batches, fry the tofu for 2-3 minutes. Flip and cook another 2-3 minutes in the hot oil.
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Place the tofu on a lightly greased or lined cookie sheet and spoon half of the sauce over the tofu.
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Start cooking the rice as directed on the package.
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Bake the tofu in the oven for 10-15 minutes, flipping over half way through and spooning more of the sauce onto the tofu. Cook for a longer time if you prefer a crispier tofu.
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Mix the peas in with the rice. Serve together and enjoy!
That tofu looks absolutely fabulous. I also really love tofu when it’s prepared well.
Thank you! :))