Sweet and Sour Tofu Recipe

Sweet and Sour Tofu Recipe —Egg tofu is sliced into golden rings, fried to crispy perfection, then simmered in a glossy, sweet and tangy sauce. It’s the kind of comforting dish that always brings a smile to my face—and I hope it does the same for you and your family. Let’s jump into this delicious Sweet and Sour Tofu recipe!

Sweet and Sour Tofu Recipe

Serving: 2 to 4
Prep time: 10 minutes
Cook time: 10 minutes

For the tofu:
2 packages egg tofu, or replace with other types
1 cup cornstarch
2 cups oil, for frying
1 ½ tablespoons scallions, minced, for garnish

For the sweet and sour sauce:
2 cups water
3 tablespoons ketchup
1 tablespoon rice vinegar
3 tablespoons sugar
1/4 teaspoon salt
2 tablespoons red bell peppers, thinly diced
2 tablespoons green bell peppers, thinly diced
1 tablespoon cornstarch
3 tablespoons water

Sweet and Sour Tofu Instructions

1. Prepare the tofu:

• Cut the egg tofu into ½-inch rings.
• Lightly coat each piece with cornstarch. Repeat with all the tofu pieces.

2. Fry the tofu:

• Heat the oil in a pan over high heat to 325°F (163°C).
• Carefully fry the tofu pieces until crispy, about 3 minutes. Remove and drain off excess oil.

3. Make the sauce:

• In a small pot over medium heat, combine the water, ketchup, rice vinegar, sugar, salt, red bell peppers, and green bell peppers. Bring to a simmer while whisking.
• Add the cornstarch slurry (mix 1 tablespoon cornstarch with 3 tablespoons water) and stir until thickened.

4. Serve the Sweet and Sour Tofu:

• In a pan over medium heat, place the fried tofu. Pour the sauce over and let everything sizzle for a few minutes.
• Garnish with minced scallions and serve hot.

Tips & notes

• Dry the surface of the tofu with a paper towel before coating with cornstarch to help it crisp up evenly.
• Make sure the oil is hot enough before frying—this helps prevent sogginess.
• If using firm tofu instead of egg tofu, press it beforehand to remove excess moisture.
• You can add pineapple chunks or more vegetables to the sauce for extra texture and sweetness.