Sweet & Sour Tofu - Crispy Oven Baked Tofu Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is lower in sugar, while canned is often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often less expensive.

Press a 400 gram block of firm tofu for at least 10 minutes to remove moisture.

Slice the pressed tofu into 1 centimeter thick cubes.

In a mixing bowl, cover the tofu cubes with 1 tablespoon of flour, 1 tablespoon of corn flour, and 1 teaspoon of salt; toss to coat evenly.

Pour 4 tablespoons of vegetable oil into a large baking tray and place it in a 200 degrees Celsius oven for 5 minutes to heat the oil.

Once the oil is hot, pour the coated tofu onto the baking tray and toss the blocks in the oil.

Bake the tofu in the oven for 30 to 35 minutes, turning halfway through for even browning.

In a frying pan, heat 2 tablespoons of vegetable oil over medium heat and add 4 cloves of diced garlic and 1 diced red chili; fry for around 3 minutes until the garlic is soft.

Pour in the juice of 2 limes, 1 tablespoon of rice wine vinegar, 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of corn flour mixed with 1 tablespoon of water; stir and cook until the sauce thickens into a gloopy paste.

Add 200 ml of vegetable stock to the sauce and stir to combine; cook vigorously for 5 minutes until the sauce is thick.

Plate the crispy tofu with freshly prepared jasmine rice, spoon over the sweet and sour sauce, and finish with chopped spring onions and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens