Chinese Battered Tofu with Sweet and Sour Sauce

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.

Prep Time 20

Cook Time 10

Resting time 30

Total Time 1

Ingredients

Sweet And Sour Sauce

Instructions

First-fry

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.
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.
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 30 minutes and up to 2 days.

Sweet and Sour Sauce

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

Second-fry

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.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!