Sweet and sour fried tofu / tahu

Ingredients

• 400 gtofu
• 2 clovesgarlic
• 2 cmfresh ginger
• 1spring onion
• 125 mloil
• 2 tablespoonstomato sauce
• 6 tablespoonswater
• ½ tablespooncornflour
• ½ tablespoonpalm sugar
• ½ tablespoonlight soy sauce
• ½ tablespoonvinegar

Instructions

1. 1

   Prepare the tofu

   Cut the tofu into small cubes. Finely chop the garlic, ginger and white part of the spring onion; finely slice the green part to use as a garnish.

2. 2

   Mix the sauce

   Stir together the tomato sauce, water, cornflour, palm sugar, light soy sauce and vinegar until well combined.

3. 3

   Fry the tofu

   Heat the oil in a pan and fry the tofu until golden brown. Lift it out and set it aside.

4. 4

   Cook the aromatics

   Pour away the oil, leaving 1 tablespoon in the pan. Fry the garlic, white spring onion and ginger gently for 2 minutes.

5. 5

   Thicken the sauce

   Add the sauce mixture and bring it to the boil. Add the tofu and stir to coat, then cook gently until the sauce has thickened.

6. 6

   Garnish and serve

   Scatter the sliced green spring onion over the tofu and serve.

What is sweet and sour tahu?

Tahu is the Indonesian word for tofu, a versatile ingredient used in many Indonesian and wider Asian dishes. This version pairs fried tofu with a tangy, gently sweet sauce.

The tofu is browned before it meets the sauce, so it brings a crisp-edged contrast to the glossy coating. Garlic, ginger and spring onion give the dish its savoury aromatic base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The tofu provides most of the protein, while the palm sugar and tomato sauce contribute carbohydrates. Most of the fat comes from the oil used for frying; serve the tofu with vegetables and a measured portion of rice for a more balanced plate.

Choosing and preparing the tofu

Tofu: Cut it into small, fairly even cubes so they cook at a similar rate and are easy to coat. If the tofu is very wet, pat it dry before cutting to help it brown.

Getting a golden finish

Frying: Let the oil heat before adding the tofu, then give the cubes room to brown rather than constantly stirring them. Lift them out once golden and set them aside while you make the sauce.

Building the sauce

Cornflour: Mix it thoroughly with the other sauce ingredients before it goes into the pan, as this helps prevent lumps. Stir the sauce as it heats so it thickens evenly.

Balance: Tomato sauce and vinegar bring tang, while palm sugar softens their sharpness. The soy sauce adds savoury depth.

Timing the aromatics

Gentle heat: Cook the garlic, ginger and white spring onion slowly for 2 minutes in the reserved tablespoon of oil. Keep them moving if they begin to colour quickly, as burnt garlic can taste bitter.

How to serve it

Rice: Serve the tofu with steamed rice to catch the sweet-and-sour sauce. Add a simple vegetable side if you want a fuller plate.

Finish: Keep the green spring onion for the final garnish so its fresh flavour and colour stand out against the sauce.

Recipe notes & tips

• Cut the tofu into similarly sized cubes for more even browning.
• Mix the cornflour well into the sauce before heating it.
• Leave 1 tablespoon of oil in the pan after frying the tofu.
• Cook the garlic, ginger and white spring onion gently for the full 2 minutes.
• Stir the tofu through the sauce so each piece is coated.
• Add the green spring onion just before serving.

Variations

• Add vegetables: Stir-fry sliced peppers or broccoli before adding the sauce.
• Make it spicier: Add chopped fresh chilli with the garlic and ginger.
• Use another vinegar: Swap in rice vinegar for a milder tang.
• Change the sweetener: Use a similar amount of brown sugar instead of palm sugar.
• Serve with noodles: Spoon the tofu and sauce over cooked noodles.

Common mistakes to avoid

• Wet tofu: Pat it dry before frying so excess moisture does not hinder browning.
• Crowded pan: Fry in batches if needed, as piled-up cubes may steam rather than turn golden.
• Burnt aromatics: Keep the heat gentle while cooking the garlic, ginger and spring onion.
• Lumpy sauce: Stir the cornflour into the sauce mixture thoroughly before adding it to the pan.
• Over-thickened sauce: Stir and cook gently, then serve once the sauce has thickened.
• Missing garnish: Reserve the green spring onion before frying the white part.

How to store

Store leftovers in a sealed container in the fridge and eat within 2 days. Reheat gently in a pan until piping hot, stirring carefully; the tofu will be softer after storage.

Frequently asked questions