Sweet and Sour Tofu (糖醋豆腐)

Method8 steps · about 30 min

1. 1

   Step 1: Spread all the ½-inch tofu squares on a medium baking sheet, sprinkle with all the ¼ tsp tofu salt and gently mix. Refrigerate for 15–20 minutes while preparing the remaining ingredients.

   Salt tofu before coating · 18 minUses 1 block (16 oz / 450 g) extra-firm tofu, cut into ½-inch squares · ¼ tsp salt for tofu

2. 2

   Step 2: Mix all the ketchup (2 tbsp), Shaoxing wine (2 tbsp), rice vinegar (2 tbsp), light soy sauce (2 tbsp), brown sugar (3 tbsp), sauce water (2 tbsp) and separate ½ tbsp sauce cornstarch in a small bowl. Reserve this complete sauce.

   Uses 2 tbsp ketchup for sauce · 2 tbsp Shaoxing wine for sauce · 2 tbsp rice vinegar for sauce · 2 tbsp light soy sauce for sauce · 3 tbsp brown sugar for sauce · 2 tbsp water for sauce · ½ tbsp cornstarch for sauce

3. 3

   Step 3: Pat all the salted tofu from step 1 dry with paper towels. Gently mix in the separate 1 tbsp coating peanut oil, then add all 4 tbsp coating cornstarch gradually, one tablespoon at a time, gently stirring until the tofu is coated with a thin paste.

   Uses All salted tofu from step 1, patted dry before coating · 1 tbsp peanut oil for coating tofu · 4 tbsp cornstarch for coating tofu

4. 4

   Step 4: Heat all the separate ¼ cup frying peanut oil in a 12-inch or larger nonstick skillet over medium-high heat. Add all the coated tofu from step 3 in a single layer.

   Uses ¼ cup peanut oil for frying · All tofu coated with its separate peanut oil and cornstarch in step 3

5. 5

   Step 5: Lower to medium heat and cook the tofu from step 4 about 4–5 minutes until golden underneath. Gently separate pieces with chopsticks as needed in the nonstick pan. Flip and cook the second side another 3–4 minutes until golden and crisp. Transfer all the cooked tofu to a plate and remove the skillet from the heat, retaining its actual residual frying oil.

   Brown tofu — first side · 5 minUses All coated tofu and actual frying pan contents from step 4

6. 6

   Step 6: Use the actual residual frying oil from step 5, expected to be about 1–2 tbsp; carefully remove any excess with a paper towel held in tongs if needed. Return the pan to medium heat. Add all the minced garlic (2) and ginger (2 tsp) and stir a few times until fragrant. Keep all the cooked tofu reserved.

   Uses Actual residual frying oil, expected about 1–2 tbsp, with all cooked tofu reserved separately · 2 garlic cloves, minced · 2 tsp minced ginger

7. 7

   Step 7: Stir the complete sauce from step 2 again to suspend its cornstarch, then pour it all into the fragrant garlic, ginger and residual pan oil from step 6. Cook and stir until thickened.

   Uses All seven-stock sauce mixed in step 2 · All garlic, ginger and actual residual frying oil from step 6

8. 8

   Step 8: Add all the white onion (½ small) and sweet pepper (1) to the thickened sauce from step 7 and stir a few times. Return all the cooked tofu reserved from step 5 and toss about 30 seconds to coat everything, keeping the vegetables brightly coloured and crisp. Transfer immediately to a plate and serve hot as 4 main portions, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3 days; reheat until hot throughout.

   Coat tofu and crisp vegetables · 1 minUses All thickened sauce, garlic, ginger and actual residual oil from step 7 · ½ small white onion, cut into ½-inch squares · 1 sweet pepper total, cut into ½-inch squares · All cooked crispy tofu reserved from step 5 · Ready steamed rice for serving, optional