Bean Curd With Sweet Sour Sauce Recipe

Press and cut tofu

Drain the firm tofu and press it for 20–30 minutes to remove excess water. Pat dry with paper towels, then cut into 1-inch cubes.

Coat tofu

In a shallow bowl, mix 4 tbs cornstarch, 1 tsp salt and 1 tsp black pepper. Toss the tofu cubes gently so each piece is evenly coated with the cornstarch mixture; shake off excess.

Pan-fry tofu

Heat 4 tbs vegetable oil in a large nonstick skillet or wok over medium-high heat. When the oil is hot (it should shimmer), add tofu cubes in a single layer without overcrowding; fry in batches if necessary. Cook 3–4 minutes per side until golden-brown and crisp. Transfer cooked tofu to a plate lined with paper towels to drain.

Sauté vegetables

Discard excess oil from the pan leaving about 1 tbs. Over medium-high heat, add onion and bell peppers. Stir-fry 3–4 minutes until slightly softened but still crisp-tender.

Add pineapple

Add drained pineapple chunks to the pan and stir 1 minute to warm and combine with the vegetables.

Make sauce base

In a bowl or measuring cup, whisk together 1 cup vegetable stock, 4 tbs white sugar, 3 tbs rice vinegar, 3 tbs ketchup, 1 tbs soy sauce and 2 tbs pineapple juice until sugar dissolves.

Create cornstarch slurry

In a small cup, mix 2 tsp cornstarch with 2 tbs cold water until smooth.

Combine and thicken

Pour the sauce base into the pan with the vegetables and bring to a simmer over medium heat. Stir, then slowly add the cornstarch slurry while stirring continuously. Cook 1–2 minutes until the sauce thickens to a glossy, clingy consistency.

Add tofu and finish

Return the fried tofu to the pan and gently toss to coat every piece with sauce and combine with the vegetables and pineapple. Cook 1–2 minutes more so the tofu heats through and absorbs some sauce. Taste and adjust seasoning — add up to 1/2 tsp salt or 1 tsp soy sauce if needed.

Garnish and serve

Transfer to a serving dish. Sprinkle sliced scallions and sesame seeds over the top. Serve immediately with steamed rice or noodles.