Sapphire Jumbo Tofu Recipe

Press and cut tofu

Drain the extra-firm tofu and wrap in a clean kitchen towel or paper towels. Place a flat weight (cutting board with cans) on top for 20–30 minutes to press out excess moisture. After pressing, cut the block into triangles about 1/2–3/4 inch (1.3–2 cm) thick. You should have roughly 6–8 triangles from a 1 lb block.

Season and mix batter

In a shallow bowl combine salt, white pepper, and garlic powder. Gently dust both sides of each tofu triangle with the seasoning. In a separate bowl whisk together cornstarch and all-purpose flour. Gradually whisk in 1/2 cup cold water until a slightly thick batter forms (it should coat the back of a spoon). If batter is too thick add a little more water, one tablespoon at a time.

Heat oil

Pour neutral oil into a medium skillet or wok so oil is about 1/2 inch deep (approximately 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises steadily.

Coat and fry tofu

Working in batches to avoid crowding, dip each seasoned triangle into the batter to coat evenly, letting excess drip off, then gently place into the hot oil. Fry 2–3 minutes per side or until golden brown and crisp. Use a slotted spatula to flip. Transfer fried tofu to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if desired while frying remaining tofu.

Combine sauce ingredients

In a small saucepan combine 1/2 cup vegetable stock (or water), white vinegar, granulated sugar, ketchup, soy sauce, and optional pineapple juice. Whisk to dissolve the sugar and bring the mixture to a gentle simmer over medium-low heat.

Thicken sauce

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. When the sauce is simmering, whisk in the slurry and continue to simmer for 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Taste and adjust: add a pinch of salt or additional sugar/vinegar to balance sweet and sour as needed. Remove from heat.

Assemble

Arrange the fried tofu triangles on a serving plate. Spoon the warm sweet-and-sour sauce over the tofu so each triangle gets a glossy coating but remains crisp at the edges.

Garnish and serve

Sprinkle the crushed roasted peanuts evenly over the sauced tofu, then scatter sliced green onions and sesame seeds if using. Add chopped cilantro and lime wedges on the side for optional brightness. Serve immediately while tofu is hot and crisp.