1 ¼poundsfirm or extra-firm tofuexcess water pressed out (see notes), cut into cubes
½cupcornstarch
1cupcooking oilsee notes
1onionfinely sliced
1cupdiced carrots
1green bell pepperjulienned
½red bell pepperjulienned
Juice of 1 lemon
1tablespoonsesame seeds
For the sauce
¼cupbrown sugar
2tablespoonstomato pastesee note
2tablespoonswhite vinegar
¼cuphoisin sauce
¼cupsoy sauce
3/4cupwater
2tablespoonscornstarch mixed with 2 tablespoons of water
Instructions
In a large bowl, stir together the soy sauce and black rice vinegar. Add the tofu, toss to coat, and allow it to marinate for 10 minutes.
Next, drain the marinade off (discard the marinade) and transfer and add the cornstarch to the bowl with the tofu toss until the tofu is well-coated.
Heat a skillet or wok over medium-high heat, add the oil and when it begins to shimmer, add the tofu. Cook, turning occasionally until it is crisp and golden brown on all sides. Transfer to a paper towel-lined plate.
Remove the excess oil from the skillet and add the onions, carrots, and bell peppers. Stir-fry until slightly browned, about 5 minutes. Transfer the vegetables to a bowl.
In the same skillet, combine the sauce ingredients—the brown sugar, tomato paste, white vinegar, hoisin sauce, soy sauce, and water. Bring to a boil, stir in the cornstarch mixture, and then reduce the heat to medium-low. Simmer until the sauce has thickened, about 3 minutes.
Return the tofu and vegetables to the skillet and stir them into the sauce. Cook a minute or two longer to heat through. Taste and adjust seasoning if needed.
Just before serving, squeeze the lemon over the top.
Serve hot, garnished with the sesame seeds.
and sprinkle sesame seeds.
Notes
1. To freeze and thaw the tofu before marinating, see this post.2. If you aren't using the freezing/thawing method for the tofu, press out the excess water. You can use a tofu press to press or slice the tofu into slabs and place them in a single layer on top of a few layers of clean dishtowels or paper towels. Next place a few more layers of dishtowel or paper towel on top. Top the whole thing with a baking sheet. Place a few cans of beans or other heavy objects on top of the baking sheet to weigh it down. Let this setup stand for 15 to 30 minutes (the longer the better). This will press out much of the tofu’s water, making it more receptive to your marinade.2. You can use any neutral-flavored, high smoke point oil for frying the tofu. I use safflower oil. Other good options are sunflower seed oil, peanut oil, canola oil, grapeseed oil, or corn oil.3. You can cook the tofu in an air fryer rather than frying it in the skillet.4, Or you can bake the tofu on a parchment-lined baking sheet. Bake in a preheated 425°F oven for 30 to 40 minutes or until crispy and golden brown. 5. If you don’t have tomato paste, you can substitute ketchup.6. This recipe is very versatile, if you don’t have bell peppers, use zucchini instead. Or substitute celery for the carrots.7. You can store leftover Sweet and Sour Tofu in a covered container in the refrigerator for up to 5 days.