Sweet & Sour Tofu

Sweet and sour sauce is a staple across Chinese-American restaurant menus—and for good reason. The combination of savory, tangy, and sweet flavors pairs well with virtually every protein. That’s especially true when it comes to tofu—because it’s mild in flavor, the sweet and sour sauce truly shines (even the tofu haters in your household will ask for seconds).

The key to this recipe is the tofu’s crispy exterior, which means it requires a few special steps. The first is making sure you’re buying the correct type of tofu—in this case, it’s extra-firm. This variety has less water and more protein than softer varieties, which gives it more structural integrity when you toss it in the stir-fry.

The second step is crucial: You need to press the water out of the tofu. A tofu press can help save some time (we recommend these tofu presses to make it faster!), but you can still squeeze out the water with a DIY solution. Place 3 layers of paper towels or a clean tea towel on a plate. Place tofu on towels and cover with another 3 layers of towels. Place a heavy can or small skillet on top of the tofu block to press the moisture out for 30 to 45 minutes. Replace towels once they get soaked.

The third secret to crispy tofu is by tearing it. You can certainly cut them into uniform cubes (which we did for photo and video purposes), but we'd suggest getting your hands dirty for the best texture. Using your hands to tear the tofu isn’t just a fun project—it also creates craggly edges that can pick up more of the cornstarch coating and gives your tofu the best texture possible.

Did you try making this? Let us know how it went in the comments!