Crispy Sweet and Sour Tofu
Serving Size / Yield
- 1 block extra-firm tofu, drained and pressed (place between paper towels and put a heavy object on top for an hour)
- 2 eggs, beaten with a splash of water
- 1/4 C. cornstarch
- 1/2 C. coconut oil (or olive oil)
- sesame seeds
- 3 1/2 Tbs. rice wine vinegar
- 1/2 C. water
- 3 Tbs. sugar
- 1 Tbs soy sauce (or tamari)
- 1 Tbs ketchup
- 1 1/2 tsp. molasses
- 1 Tbs. ginger, freshly grated
Slice tofu into triangles. The smaller you cut the tofu, the crispier it will get, so you can choose how crispy you want yours.
Toss tofu in the beaten eggs until well coated. Then dip in the cornstarch and coat all sides until they're dry.
Heat oil in a large pot.
While oil is heating, mix all ingredients listed after the sesame seeds in a small sauce pan and whisk over low heat until the sugar, salt, and cornstarch all dissolve. You may need to whisk quite quickly to break up cornstarch. You can also add warm water to help cornstarch break down. When it has reached the consistency you'd like it to be, take it off of the heat immediately.
Place tofu in the oil and fry for about four minutes per side. They should be golden brown and crispy when you flip.
Remove tofu using a slotted spoon and place onto a plate lined with paper towels. After the excess oil has drained off, toss in the sauce until well coated.