Equipment
* optional
Ingredients
Tofu
- 400 g extra firm tofu, pressed and cubed
- 30 g cornstarch
- 45 ml neutral oil
- 2 g salt
Vegetables & Aromatics
- 150 g red bell pepper, cut into chunks
- 150 g green bell pepper, cut into chunks
- 100 g onion, cut into petals/chunks
- 120 g pineapple chunks, fresh or canned
- 2 garlic, minced
- 10 g ginger, minced
Sweet and Sour Sauce
- 60 g ketchup
- 45 ml rice vinegar
- 30 ml light soy sauce
- 30 g sugar
- 60 ml water
- 5 g cornstarch
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 387 kcal
- Protein
- 20 g
- Carbohydrates
- 38 g
- Fat
- 20 g
- Fiber
- 5 g
- Sugar
- 20 g
- Sodium
- 809 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 504 mg
- Calcium
- 705 mg
- Iron
- 3.4 mg
- Magnesium
- 80 mg
- Phosphorus
- 232 mg
- Zinc
- 1.9 mg
- Vitamin A
- 86 mcg
- Vitamin C
- 137 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.16 mg
- Niacin
- 1.0 mg
- Folate
- 57 mcg
- Water
- 171 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Press the tofu for at least 20 minutes to remove excess moisture. This is crucial for crispiness. Once pressed, cut into 2.5cm (1 inch) cubes.
In a small bowl, whisk together ketchup, rice vinegar, soy sauce, sugar, and water/pineapple juice until the sugar dissolves. Set aside.
Toss the tofu cubes with salt and cornstarch in a mixing bowl until thoroughly and evenly coated. The cornstarch should form a dry layer on the outside.
Heat oil in a large skillet or wok over medium-high heat (approx 190°C/375°F). Add tofu cubes in a single layer, ensuring they don't touch.
Fry the tofu for 2-3 minutes per side until golden brown and crispy. Remove from pan and set aside on a wire rack or paper towel.
Wipe out excess oil, leaving about 15ml (1 tbsp) in the pan. Sauté the minced garlic and ginger for 30 seconds until fragrant.
Add the onion and bell peppers. Stir-fry for 2-3 minutes until the vegetables are bright and slightly tender but still crisp.
Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry (5g starch + 15ml water) and cook until the sauce thickens and turns glossy.
Add the fried tofu and pineapple chunks back into the pan. Toss quickly to coat everything in the glaze and serve immediately.
Chef's Notes
- Using pineapple juice instead of water in the sauce adds depth and natural sweetness.
- For the crispiest tofu, toss the cubes in cornstarch immediately before frying. If they sit too long, the moisture will absorb the starch and it won't crisp up as well.
- Cut vegetables into similar sizes as the tofu cubes for uniform cooking and eating experience.
- If you want extra heat, add a pinch of dried chili flakes or a teaspoon of sriracha to the sauce.
Storage
Refrigerator: 3 days — Tofu will lose crispness; reheat in a pan or air fryer to restore texture.
Reheating: Reheat in a skillet over medium heat for 5-7 minutes or air fry at 180°C/350°F for 5 minutes.
Troubleshooting
Tofu is soggy, not crispy
Cause: Tofu wasn't pressed enough or oil wasn't hot enough
Fix: Cannot be fixed once sauced; next time use more heat and space out tofu
Prevention: Press tofu for full 20 minutes and ensure oil shimmers before adding tofu
Sauce is too runny
Cause: Cornstarch slurry was insufficient or sauce didn't boil
Fix: Mix another 2g cornstarch with 5ml water and add slowly while simmering
Prevention: Allow sauce to bubble after adding slurry
Cultural Context
Sweet and Sour (Tangcu) is a classic Chinese flavor profile originating from Jiangsu province, traditionally used with pork ribs. This vegetarian adaptation utilizes the absorbent nature of tofu to hold the bold, vinegary glaze, making it a staple in modern Chinese-American home cooking.
