Tang Su Yuk with Tofu (Sweet and Sour Tofu)

Christine Lee's avatar
Christine Lee

Ingredients

  • 1
    carrot
  • 1
    red bell pepper
  • 1
    orange
  • 1/2
    medium-sized yellow onion
  • 1
    teaspoon baking powder
  • 1
    package firm tofu
  • 1/2
    cup cornstarch
  • 1/2
    cup all purpose flour
  • 2
    tablespoons water
  • 1
    tablespoon sugar
  • 3
    tablespoons water
  • 1
    tablespoon cornstarch
  • 1/2
    tablespoon vinegar
  • 3
    tablespoons soy sauce

Instructions

1
Cut 1 carrot and dice 1/2 medium-sized yellow onion, 1 red bell pepper, 1 orange, and set it aside.
2
Drain the water of 1 package firm tofu. Use a paper towel to absorb any excess liquid. Dice the tofu to 1/2-inch cubes. Transfer the tofu cubes to a gallon-size ziploc bag and add 1/2 cup all purpose flour, 1/2 cup cornstarch, and 1 teaspoon baking powder. Shake the bag to coat the tofu in the flour mixture.
3
Heat neutral oil in a dutch oven on medium-high heat to 350°F. Carefully place the half of the flour coated tofu in the oil and fry for 6-8 minutes, or until golden and crispy. Remove the fried tofu from the oil and transfer to a plate lined with a paper towel to catch any excess oil. Repeat this step with the remaining tofu.
4
In another pot, combine 3 tablespoons soy sauce, 2 tablespoons water, 1/2 tablespoon vinegar, 1 tablespoon sugar, and bring to a simmer on medium heat. Once the sauce is at a simmer, add the diced vegetables and sliced orange. Let it simmer for 2-3 minutes or until the the onions have become translucent. Make a slurry with 1 tablespoon cornstarch and 3 tablespoons water and add it to the pot. Stir to combine and allow it to simmer until it has thickened, about 2 minutes. Serve the sauce over the fried tofu and enjoy!
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Christine Lee's avatar
Cut 1 carrot and dice 1/2 medium-sized yellow onion, 1 red bell pepper, 1 orange, and set it aside.