Sweet & Sour Crispy Tofu

Lip smacking sweet & sour sauce

This bowl of Asian inspired ingredients is light and filling with a lip-smacking sweet & sour sauce you’re sure to be going back for. The fruity sauce is drizzled over some quick marinated tofu that’s been slow fried to really crispen up. Then it’s served with an array of al dente vegetables and a few lightly pickled radishes.

Print Recipe

Sweet & Sour Crispy Tofu with Pickled Radishes & Vegetables

Marinated crispy tofu with a sticky sweet & sour sauce served alongside lightly pickled radishes, dry-fried mange tout, baby corn, bean sprouts & sticky rice.

Course: Main Course

Cuisine: Chinese

Keyword: Asian, Vegan, Vegetarian

Servings: 4 people

Ingredients

Crispy Tofu

• 280 g

  Block of Tofu

• 1 tsp Chilli Flakes
• 1 tbsp Olive Oil
• 1 tbsp Soy Sauce
• 3 Cloves Garlic – Sliced

Sweet & Sour Sauce

• 2 tbsp Cornflour
• 3 tbsp Water
• 160 ml Pineapple Juice
• 80 ml Cider Vinegar
• 50 g Brown Sugar
• 3 tbsp Ketchup
• 1 tbsp Soy Sauce

Accompaniments

• 6 Radishes – Finely sliced
• 2 tbsp Cider Vineger
• 100 g Mange Tout
• 50 g Baby Corn – Roughly chopped
• 3 Savoy Cabbage Leaves – Shredded
• 1 tsp Sesame Seeds
• 2 Spring Onions – Finely sliced

Instructions

• Place your sliced radishes in a small bowl with the cider vinegar and let this infuse during the rest of your prep.
• Drain and cut the tofu into roughly 2cm blocks then lay out on a baking tray and gently rub in the olive oil, soy sauce, sliced garlic and chilli flakes. Leave to marinade while you make the sauce.
• To make the sauce, start by stirring the cornflour and water is a small bowl and set aside. Then in a small saucepan over a high heat stir the the rest of the ingredients together until a gentle boil as started, turn down the heat and slowly stir through the cornflour and water until it’s thickened.
• Remove from the heat and set aside. To cook the crispy tofu heat a non-stick frying pan and place the marinated tofu cubes in the pan. Remove the garlic slices. Over a medium heat leave the tofu to cook for 5-10 minutes until one side is golden then turn them to brown the other side.
• When your tofu is crispy, place the tofu onto an oven proof dish and pop in the oven at 100°C just to keep it warm whilst you prep your veg. In the same pan you can dry-fry your vegetables until they’re slightly tender but still have a good crunch.
• Build your bowl with the vegetables, tofu with the sweet & sour sauce drizzled over and a spoonful of pickled radishes. You can serve this with sticky rice, noodles or have it as it is. Sprinkle with a few sesame seeds and the sliced spring onion.