Do I really need to drain tofu?

For this recipe, yes. Excess moisture in medium to firm tofu will make it almost impossible to be pan fried until crisp. Furthermore, the excess water would stand in the way of your tofu cubes absorbing the flavors of the sweet and sour sauce.

What type of tofu should I use in stir fry?

For stir fries, you need bean curd that will hold up to both the high heat, and being tossed around in a pan. Three main options come to mind. 1. Medium-firm tofu like we're using here in this recipe. 2. A fried tofu cutlet . Or... 3. Smoked tofu , which is dense tofu that has been smoked in tea leaves and almost has the texture of meat. All three of these options can withstand being tossed around in a pan with vegetables. Unfortunately, soft silken tofu, like you'd use in a dish like mapo tofu , is much too soft and would disintegrate.

Yes! Tofu is gluten free. However, some farmers will grow both soy and wheat and use the same equipment to harvest both. That can cause cross contamination. Therefore, if you're steering clear of all wheat, it's always a good idea to check for the Certified Gluten Free label when buying tofu. My two favorite gluten free brands are House Foods and Morinaga .

How long does tofu last?

Once opened, tofu will keep refrigerated for 3-5 days if left in a regular Tupperware container. Tofu that has not been opened can be kept in the fridge in the original sealed packaging for about a week past the expiration date written on the label.

Sweet and Sour Tofu

Name: Sweet and Sour Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 14 ounces medium firm tofu; 1 red bell pepper, cored and chopped into bite size pieces; 1 green bell pepper, cored and chopped into bite size pieces; 2 tablespoons vegetable oil; cornstarch for dusting; 3 tablespoons brown sugar; 1/4 teaspoon salt; 1 tablespoon ketchup; 1 tablespoon soy sauce; 3 tablespoons rice vinegar or apple cider vinegar; 1/3 cup water

Description

My sweet and sour tofu will blow your hair back! It’s better than takeout – and is ready in just 20 minutes.

Ingredients

Units Scale

14 ounces medium firm tofu
1 red bell pepper, cored and chopped into bite size pieces
1 green bell pepper, cored and chopped into bite size pieces
2 tablespoons vegetable oil
cornstarch for dusting

For the Sweet and Sour Sauce:

3 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon ketchup
1 tablespoon soy sauce
3 tablespoons rice vinegar or apple cider vinegar
1/3 cup water

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Instructions

Make the sauce. Whisk all the ingredients for the sweet and sour sauce (until sugar has dissolved) in a bowl and set aside.
Drain the tofu, then cube it. Wrap the entire tofu block in paper towels or a tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier (should not be pooling water on your cutting board). Slice tofu into 1 inch cubes.
Dredge, then pan fry the tofu. Dust tofu with potato starch until all sides are well coated. In a large pan over high heat, add oil and tofu and fry until all sides are slightly golden (about 7 minutes). Transfer tofu to a plate and set aside.
Make the stir fry. Add red and green bell pepper to the pan and cook for 3-5 minutes, until peppers have softened but still yield a crunch. Return tofu to the pan, add sauce and stir until tofu and bell peppers are coated. Turn the heat off and transfer to a plate.
Serve hot.

Notes

Tastes best hot, fresh out of the pan. Store leftovers in the fridge (covered) for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 187
Sugar: 11g
Sodium: 452mg
Fat: 8g
Saturated Fat: 1.7g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 18.6g
Fiber: 2.4g
Protein: 9.9g
Cholesterol: 3.5mg