{"id":29797,"title":"Crispy Fried Sweet and Sour Tofu","modified":"2025-02-12T17:20:19+01:00","plain":"This recipe is specially created for all of you who may not have the luxury of living near an Asian grocery store. \n\n\n\nYou can choose to buy your sweet and sour sauce ready-made or make it with my sweet and sour sauce recipe which is honestly just as simple. \n\n\n\nAlthough it has clear American influences, sweet and sour fritters originate from 18th century China where they were primarily made with pork. \n\n\n\nIngredients for sweet and sour tofu fritters\n\n\n\nWell, let's start at the beginning: tofu. You need extra firm tofu. \n\n\n\nFreezing tofu: an essential element of the recipe\n\n\n\nFreezing the extra firm tofu block (no need to press out the water before freezing) is essential, as the water inside the tofu expands when freezing and creates these layers in the tofu to give it an even more \u201cmeat-like\u201d texture. It's a technique I love to use in my vegetarian recipes for its added texture and consistency. \n\n\n\nMy garlic and honey tofu fritters\n\n\n\nRice vinegar: This is pretty much the only \u201cexotic\u201d ingredient on the list. And even then, now that sushi is fashionable, it's very easy to find in supermarkets.  \n\n\n\nTips for successful crispy sweet and sour tofu\n\n\n\nFirst of all, you need to wait patiently for the oil to reach the right temperature. Ideally, you have a cooking thermometer, otherwise you can put a small drop of the batter in it.  \n\n\n\nIf it sizzles and rises directly to the surface, it's at the right temperature! The consequences of oil that's not hot enough are that the batter will come off and the fritters won't be crispy. \n\n\n\nIn continuation of this, you shouldn't add too many pieces at once to the oil. Otherwise, you risk lowering the oil temperature and ending up with the consequences mentioned above. In short, you need to fry in batches!  \n\n\n\nNot all fritters are fried at the same time\n\n\n\nFor the sauce, there's no problem preparing it in advance to avoid having to coordinate on a small cooking surface. However, make sure to heat it before adding the fritters.  \n\n\n\nHow to serve sweet and sour tofu fritters?\n\n\n\nYou can simply serve it as an appetizer. But if it's the main dish of a dinner, white rice can be delicious in all its simplicity. Mixed with the sauce, it will be delicious.  \n\n\n\nAlternatively, I can suggest my fried rice, Cantonese rice or even my yellow rice. And why not my lemon chicken for a beautiful color duality? \n\n\n\nMy delicious fried rice\n\n\n\nIf guests (or you) aren't fans of rice, I have a delicious recipe for stir-fried noodles with vegetables like at the restaurant. Honestly, it's amazing and the \u201csavory\u201d taste will perfectly complement the sweet and sour tofu \n\n\n\n\n\n\tCrispy Fried Sweet and Sour tofu\n\t\t\n\t\tA delicious recipe for tofu fritters with sweet and sour sauce\t\n\t\n\t\tAsian fried food\t\n\t\n\t\tSAUCE100 g powdered sugar60 g rice vinegar  60 g ketchup2 tablespoons   cornstarch2 tablespoons   waterBatter1 portion my universal batterTofu Marinade300 g extra firm tofu (frozen)3 tablespoons light soy sauce1 tablespoon shaoxing wine\t\n\t\n\t\tThaw the tofu in the fridge overnight (do not press it)Now press the tofu to extract almost all the waterGently break it into small pieces, be careful as it will be very crumblyIn a bowl, combine it with the marinade ingredients and mix gentlyIn another bowl, mix the batter for fritters (my universal breadcrumb recipe)Heat oil to 180 degrees (360F)Dip each piece of tofu individually in the batter, then place in the oil. Fry the tofu pieces a first time until \u201clightly golden. Set aside for 5 min and fry a second time until\u201d golden  In a bowl, mix the sauceIn a wok, over medium heat, add the sauce mixture and stir constantly until thickenedReduce to low heat and add the fritters, gently mixing\t\n\t\n\t\tBe careful with the tofu as it can crumble very easily \n\t\n\t\n\t\tMain courseChineseMa\u00efzena, Sauce soja light, V\u00e9g\u00e9tarienne, Vin shaoxing, Vinaigre de riz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29797"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29797\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20588"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}