Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup water
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. In a mixing bowl, combine cornstarch, flour, salt, black pepper, garlic powder, and onion powder.
3. Gradually add water to the dry mixture and whisk until smooth.
4. Dip the tofu cubes into the batter and coat evenly.
5. Heat the vegetable oil in a deep-fryer or a large pot over medium-high heat until it reaches 375°F.
6. Fry the tofu cubes in batches until golden brown, about 3-4 minutes. Use a slotted spoon to transfer the tofu to a paper towel-lined plate to drain excess oil.
7. In a saucepan, combine white vinegar, brown sugar, ketchup, and soy sauce. Bring to a boil over medium heat, stirring occasionally.
8. Reduce the heat and let the sauce simmer for 5 minutes.
9. Add the cornstarch mixture to the sauce and stir until thickened.
10. Add the fried tofu cubes to the sauce and toss to coat evenly.
11. Serve hot and garnish with chopped scallions or sesame seeds.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the tofu cubes at 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 280
- Fat: 7g
- Carbohydrates: 47g
- Protein: 7g
- Sodium: 500mg
- Fiber: 1g
- Sugar: 32g
Substitutions for ingredients:
- You can use rice flour or potato starch instead of cornstarch.
- You can use apple cider vinegar instead of white vinegar.
- You can use maple syrup or honey instead of brown sugar.
- You can use tomato paste instead of ketchup.
- You can use tamari or coconut aminos instead of soy sauce.
Variations:
- You can add diced bell peppers, onions, or pineapple to the sauce for a more colorful and flavorful dish.
- You can use different types of tofu, such as silken or extra-firm, depending on your preference.
- You can add chili flakes or sriracha sauce to the sauce for a spicy kick.
Tips and tricks:
- Make sure to drain and press the tofu to remove excess water before cutting it into cubes.
- Use a deep-fry thermometer to monitor the oil temperature and prevent the tofu from getting too greasy.
- Serve the sweet and sour tofu with steamed rice or noodles for a complete meal.
Storage instructions:
- You can store the leftover sweet and sour tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the sweet and sour tofu, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the sweet and sour tofu in a bowl or on a platter, garnished with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Spring rolls
- Wontons
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the tofu cubes are not crispy enough, increase the frying time or temperature.
- If the sauce is too thin, add more cornstarch mixture to thicken it.
Food safety advice:
- Make sure to handle the hot oil with caution and keep children and pets away from the frying area.
- Use a slotted spoon to transfer the fried tofu to a paper towel-lined plate to remove excess oil.
Food history:
- Sweet and sour sauce is a popular condiment in Chinese cuisine, often used in dishes such as sweet and sour pork or chicken.
Flavor profiles:
- Sweet, sour, savory, and slightly spicy.
Serving suggestions:
- Serve the sweet and sour tofu as an appetizer or a main dish.
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Region: Chinese