Sweet and Sour Tofu

Dietician Amit Shah


  • Extra firm tofu – 300 Gms
  • Corn-starch – 2 Tbsp
  • Sesame Oil - 1 Tbsp
  • Garlic cloves – Minced – 1 Tbsp
  • Small Onion Diced - 1
  • ½ Red bell pepper (medium, seeded and chopped)
  • ½ yellow bell pepper (seeded and chopped)
  • Soy Sauce - 1 Tsp
  • Vinegar - 1 Tsp
  • Chilli Sauce – 2 Tsp
  • Brown Sugar/Honey/Maple Syrup - 2 Tsp
  • Fresh Ginger – grated – 1 Tbsp
  • Red Chili flake – 1 tsp
  • 3 green onions (chopped, for garnish, optional)


  • Drain the tofu as much as possible, tightly wrapping it in paper towels or a kitchen towel to remove excess liquid. Let sit for at least 30 minutes.
  • Cut the tofu into one-inch cubes. Then lightly toss the tofu cubes into the 1 Tbsp corn-starch to coat all sides.
  • Heat 1 Tbsp Sesame oil in a heavy skilled and Brown the tofu cubes on all sides, about 3 to 4 minutes, until crispy.
  • Sauté the minced garlic, onions, and bell peppers until fragrant and onions are translucent.
  • Whisk together the Soy Sauce, Vinegar, Chilli Sauce, honey, ginger, and red pepper flakes. In a separate small bowl, whisk together the 1 Tbsp corn starch with 2 tablespoons water.
  • Add the sauce mixture to a small saucepan on the stove at medium heat. Add the in the corn-starch mixture and keep stirring until the sauce thickens, about 30 seconds. Immediately remove from the heat.
  • Pour the sauce over the veggies and add in the cubed tofu, stirring to thoroughly coat with the sauce. Garnish with chopped green onions