Sweet and Spicy Tofu

    22 min

    Tofu, red pepper, red onion and chillies, all quickly stir-fried in a sweet and sour sauce. If you like milder dishes, decrease the amount of crushed chillies or omit them altogether.

    300 people made this

    Serves: 4 

    • 3 tablespoons groundnut oil
    • 900g (1 lb) firm tofu, cubed
    • 1 red onion, sliced
    • 1 red pepper, sliced
    • 1 green chilli, chopped
    • 3 cloves garlic, crushed
    • 5 tablespoons hot water
    • 3 tablespoons white wine vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon dark brown soft sugar
    • 1 teaspoon cornflour
    • 1 teaspoon dried crushed chillies (optional)

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Heat oil in a wok or large frying pan over medium high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, red pepper, chilli and garlic; cook until just tender, about 5 minutes.
    2. In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornflour and crushed chillies. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (196)


    Very simple recipe which was tasty and quick to cook. I alsoadded noodles to make the meal more substantial.  -  28 Jun 2012


    I added beansprouts, some spinach and rice noodles to make it a more substantial meal and, as a beginner to cooking with tofu, I found it was really tasty - also nice cold as a packed lunch!  -  14 Feb 2012


    After tweeking a few things this was really a good dish everyone enjoyed. I love hot and spicy food but left out the chili and pepper flakes so that my two year old could eat it. I pressed, froze and pressed again the tofu making it way less mushy and more resilient to work with. After cubing it I sprinkled soy sauce and mirin over it to soak in the flavors and let it sit for about 15 minutes before frying it in sesame oil with a dash of toasted sesame oil for more flavor. I added the vegetables including bean sprouts after the tofu was brown on all sides, cooked for the required length of time then added the liquid to which I added a little more brown sugar and mirin. We ate it over rice, but my son had his over bean thread. This was soooo good and even better the next day. Will definately be making it again. Thanks for sharing.  -  16 Oct 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate