A flavorful and simple recipe that delivers a burst of flavor. Pairs well with rice or noodles and brings a whole new dimension to your regular Tofu dishes. Goes great with vegetables and keeps well as a leftover
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: asian tofu, baked tofu, sticky tofu, sweet and sour tofu
Servings: 4servings
Author: Day
Cost: $6
Ingredients
1blockTofu
2tbspcornstarch for dusting
2tbspAquafaba
⅓cupflour
½tspbaking powder
2Bell Pepperschopped small, red preferred
1cupPineapple in piecesfresh is best
Sweet and Sour Sauce
6tbspvinegar, white
6tbspsugar
1tspsalt
2tbsptomato paste
2tbspsoy sauce
1/2cwater
1tspsesame seedsroasted optional
2tbspcornstarch
Instructions
Press Tofu and then cube into about 1" blocks. (cut in half and then cut in half again. Then turn and do it again.)
Put cornstarch in a bowl with a lid. Add the tofu and shake gently with the lid closed. Make sure all pieces have a light coating of cornstarch.
Mix flour with baking soda. Create dipping trays with the flour mixture and another with the aquafaba.
Dip tofu pieces in aquafaba and then into the flour mixture.
Layer on a baking sheet lined with parchment. Or if you are air frying you can put it into a lightly greased basket.
Bake at 375° for 15 to 20 minutes or until golden brown. If air frying, then fry at 425 for 15. Turn halfway either way to facilitate even browning.
Mix all sauce ingredients and peppers and saute in low profile saucepan on low/medium to thicken the sauce. Add pineapple and finish simmering until a nice thick and sticky consistency.
Gently stir in Tofu and serve over rice or noodles.