Sweet and Sour Tofu – Đậu phụ xào chua ngọt

Sweet and Sour Tofu

The last recipe of the tofu series. Inspired by Southern Vietnamese flavors, this tofu dish is saucy and packed with veggies (bell peppers & pineapple).
Cook Time 21 mins
Course Main Course
Cuisine vietnamese
Servings 4

Ingredients
  

  • 400 g firm tofu
  • 1 tbsp corn starch
  • 2 bell peppers
  • 1 can (250g) pineapple or fresh pineapples
  • 1 tbsp oil
  • 100 g green peas optional
  • 2 stalks spring onions white part

Sauce Ingredients

  • 2 tbsp rice vinegar
  • 2 tbsp pineapple juice from a can substitute with more vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tsp corn starch to make the tofu more crunchy
  • 2 tbsp tomato paste
  • 2 cloves garlic finely minced

Optional Toppings

  • 2 stalks green onions green part
  • 5 g coriander
  • sesame seeds

Instructions
 

  • Squeeze all excess water out of the tofu, chop the tofu into bite-size pieces then coat with corn starch.
  • Meanwhile, chop the green onions, bell peppers and pineapples into chunks.
  • Add some oil to the pan, fry the tofu until all sides are golden. Move to a plate then set aside.
  • Combine all the sauce ingredients and mix well.
  • Back to the pan, add the white part of the green onions, bell peppers and pineapple chunks. Stir fry for 5 minutes until tender but still crunchy.
  • Add in the sauce, then the tofu, green peas and mix everything together. Stir fry for another 5 minutes until everything is well incorporated.
  • Add the spring onions and coriander to garnish. Serve over rice or soba noodles and enjoy! 😉

Notes

Serve the tofu with rice or soba noodles and enjoy!
The leftover of this can be saved in the fridge for up to 4 days.
Keyword 20-minute meal, healthy, high protein

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