Sometimes I do not feel like eating meat so this Chinese Battered Tofu is a good alternative. The batter is very light, crispy, and of course easy to make. The most important part is to let the tofu dry on paper towels for 15 minutes so that its excess moisture can be removed. That way the crust will be extra crispy.

Can't get enough of tofu? Try my Fried Tofu with Panko next!

🥡 About This Recipe

Tofu is one of those foods that you either love or hate. Personally, I love tofu. My favorite way to prepare it is to deep-fry it in batter and serve it with sweet and sour sauce.

I have eaten deep-fried tofu at many restaurants, but the problem with so many of them is their batter is way too thick. I want my tofu battered, but I do not want to feel like I am only eating batter.

Not long ago, I came across a crispy tofu recipe by Kenji on Serious Eats. The batter is perfect. It is thin, crispy, and not too heavy. It is very similar to Japanese-style tempura batter. My recipe is heavily inspired by his recipe with a few minor tweaks.

🧑‍🍳 What Tofu Should I Use?

For this recipe, I recommend using medium-firm tofu or firm tofu.

Both are good choices because they do not fall apart when you coat them in batter, but I slightly prefer medium-firm because the softer texture contrasts better with the crispy crust.

🧂 Ingredients

Tofu: I am using extra-firm tofu today, but you can use medium-firm as well.
Batter: This is a mixture of all-purpose flour, cornstarch, vodka, cold water, and baking powder. Vodka is the secret ingredient that makes the crust extra-crispy. The real reason is that vodka has a lower boiling point than water, so it has a more violent reaction when it hits the oil
Sweet and Sour Sauce: Ketchup, white vinegar, brown sugar, pineapple juice, and a little bit of salt. For the pineapple juice, I use the leftover liquid from canned pineapples. You might need to add a bit more sugar depending on if it is packed in water or syrup.

🔪 Instructions

STEP 1: Slice the tofu into 1-inch slabs and lay them on a baking sheet lined with paper towels. Place another set of paper towels on top and let the tofu rest for 15 minutes.

STEP 2: Whisk together the cornstarch, all-purpose flour, and baking powder in a medium bowl. Combine the vodka and cold water in a measuring cup. Stir in the vodka and water until the batter is just combined. Make sure not to overwork the batter, or else the crust will be chewier.

STEP 3: Heat 1 inch of oil to 350°F. Dip each tofu piece in the batter, then fry 6-8 pieces at a time for 2-3 minutes until lightly golden. Transfer tofu to a paper towel-lined plate and refrigerate for 15 minutes and up to 2 days.

STEP 4: In a small bowl, combine the ketchup, brown sugar, white vinegar, apple cider vinegar, salt, cornstarch, and pineapple juice.

STEP 5: Heat oil in a non-stick pan over medium-high heat. Add the onions and cook for 1-2 minutes until slightly golden. Pour the sauce mixture into the pan and bring to a boil. Remove from the heat and set aside until serving.

STEP 6: The final step is to double-fry the tofu to give it an extremely crispy crust. Reheat the oil to 400°F and fry the tofu for 1-2 minutes until golden brown and super crispy. Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with the sauce.

📋 Recipe

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Comments

5 from 4 votes (4 ratings without comment)

Chinese Battered Tofu With Sweet And Sour Sauce

🥡 About This Recipe

🧑‍🍳 What Tofu Should I Use?

🧂 Ingredients

🔪 Instructions

📋 Recipe