Crispy Sweet and Sour Tofu
Crispy Sweet and Sour Tofu combines golden tofu cubes, toasted cashews, bell pepper, and onion with a tangy maple-tamari sauce. This colourful vegan stir-fry is ready in approximately 35 minutes.
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Tofu Press
- Wok or large skillet
- Wooden spoon
Ingredients
- ½ cup Cashews unsalted
- ¼ cup Cornstarch
- 1 tablespoon Fresh Ginger grated
- 2 cloves Garlic minced
- ¼ cup Ketchup
- 2 tablespoons Maple Syrup
- 1 small Onion diced
- ¼ teaspoon Black Pepper
- 1 medium Red Bell Pepper diced
- ¼ cup Rice Vinegar
- ¼ teaspoon Kosher Salt
- 2 tablespoons Tamari
- 14 ounces Firm Tofu drained, pressed and cut into cubes
- 2 tablespoons Vegetable Oil
Instructions
- Place the tofu in a tofu press and remove as much moisture as possible.
- Cut the pressed tofu into evenly sized cubes.
- Place the tofu cubes in a large mixing bowl.
- Add the cornstarch.
- Toss gently until every tofu cube is evenly coated.
- Heat 1 tablespoon vegetable oil in a wok over medium-high heat.
- Add the coated tofu in a single layer.
- Cook for 5 to 7 minutes.
- Turn the tofu regularly until every side is golden and crisp.
- Transfer the cooked tofu to a plate.
- Add the remaining 1 tablespoon vegetable oil to the wok.
- Add the cashews, red bell pepper, and diced onion.
- Stir-fry for 3 to 4 minutes until the vegetables begin to soften and the cashews are lightly toasted.
- Add the minced garlic and grated ginger.
- Stir-fry for 1 minute until fragrant.
- Combine the rice vinegar, ketchup, tamari, and maple syrup in a small mixing bowl.
- Stir until the sauce is smooth.
- Pour the sauce over the vegetables and cashews.
- Bring the sauce to a gentle simmer.
- Return the crispy tofu to the wok.
- Fold everything together gently until the tofu is coated with sauce.
- Cook for another 2 to 3 minutes until the sauce thickens.
- Add the kosher salt and black pepper.
- Taste and adjust the seasoning when necessary.
- Remove the wok from the heat.
- Serve immediately with steamed rice or noodles.
Notes & Wine Advice
Serving Suggestions
Serve the tofu with steamed jasmine rice, brown rice, or rice noodles. Garnish with sliced green onions, cilantro, sesame seeds, or additional toasted cashews. Steamed broccoli, sugar snap peas, or bok choy can be added for a larger and more vegetable-rich meal.Recipe Notes
Press the tofu thoroughly before coating it with cornstarch. Excess moisture prevents the surface from becoming crisp. Cook the tofu in a single layer and avoid moving it constantly. Let each side remain in contact with the hot wok long enough to develop a golden crust.Variations
Add pineapple chunks for a fruitier sweet and sour flavour. Broccoli, mushrooms, carrots, baby corn, or sugar snap peas can replace part of the bell pepper. For extra heat, add chilli flakes, sriracha, or sliced fresh chilli to the sauce.Storage
Refrigerate leftover tofu and sauce in an airtight container for up to three days. The coating will soften during storage. Reheat the dish in a hot wok or skillet rather than the microwave when you want to restore some of the tofu’s texture.Wine Advice
A crisp Sauvignon Blanc balances the sweetness of the maple syrup and ketchup with fresh acidity. A dry Riesling also works well with the rice vinegar, ginger, and savoury tamari sauce.Nutrition values
Serving: 1 portion | Calories: 350 kcal | Carbohydrates: 30 g | Protein: 15 g | Fat: 22 g | Saturated Fat: 3 g | Sodium: 720 mg | Sugar: 12 g