From a web-savvy perspective this is oddly timed — I should have posted this later in the week so you could plan for Friday (for example, if you’re observing Lent). Instead I woke at 5 a.m. to spectacular thunderstorms — ridiculously early for me — so please forgive the out-of-order post. I have richer, indulgent recipes coming later this week that aren’t at all Lent-friendly.
Tofu.
Right.
I made my peace with tofu years ago when I spent my teens and early twenties as a vegetarian. “Peace” is the right word because I never exactly craved it; it was fine but often a bit boring.
Looking back, that boredom meant I hadn’t cooked it the way I liked — entirely my fault. Over the past few years I’ve tried to include tofu in our family meals occasionally. “Occasionally” because two of my older children loudly dislike tofu, two tolerate it, and one absolutely adores it. Add the two youngest picky eaters into the mix and pleasing everyone becomes a juggling act. Still, I keep serving tofu — stubbornly so — because it’s an economical, versatile source of protein for meatless meals and it adapts well to many cuisines.
And finally, victory: I made this dish two weeks ago and it converted skeptics. The usual tofu critics took a few bites and liked it; the rest ate heartily and asked for more. My eleven-year-old who loves tofu rejoiced, and even my husband, the Evil Genius, enjoyed it. The enthusiasm was real enough that my eldest teased we should wait a week before making it again — praise indeed.
What sets this recipe apart is the texture and the sauce. The tofu triangles are lightly fried until golden, creating a thin crisp crust around a soft interior. The Thai-inspired sauce is bold and simple: lime juice, soy sauce, ginger, garlic, a touch of heat, a bit of sweet, and a splash of fish sauce for umami.
If you must avoid fish sauce for dietary reasons, substitute an equal amount of soy sauce. The fish sauce does add an extra layer of savory depth, though, so use it if you can. I also recommend using raw sugar (turbinado or demerara) rather than white sugar: it gives the sauce a rounder, slightly caramel note. Try a quick taste test — you’ll notice the difference.
P.S. As of Wednesday, one of the little boys asked how long until we made the tofu again. That felt like a win.
Spicy Sweet and Sour Tofu
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Ingredients:
- 14 ounces extra-firm tofu
- 2 1/2 tablespoons soy sauce
- 3 tablespoons raw sugar (turbinado or demerara preferred; white sugar works in a pinch)
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons fish sauce (or substitute soy sauce)
- 1/2 teaspoon crushed red pepper
- 3 cloves garlic, minced or pressed
- 1-inch piece of ginger, minced or grated
- Zest from one lime
- 1 tablespoon neutral oil (canola or peanut)
- Optional garnish: chopped fresh cilantro
Preparation:
Place the tofu on its widest side on a towel-lined cutting board. Set two dinner plates on top as a weight and let drain for 10 minutes. Flip the block, replace the plates, and drain another 10 minutes. Repeat once more for each side so the total pressing time is about 40 minutes. Pressing helps the tofu hold together and reduces splattering during frying.
Stand the tofu on its long side and slice into four thin slabs. Stack the slabs, slice lengthwise and crosswise into four rectangles, then cut each rectangle diagonally into triangles. This yields about 8 triangles per slab, roughly 32 triangles total.
Whisk together the soy sauce, raw sugar, lime juice and zest, fish sauce, crushed red pepper, garlic, and ginger until the sugar dissolves. Set the sauce aside.
Heat the oil in a 12-inch nonstick or well-seasoned cast-iron skillet over medium heat. Carefully arrange the tofu triangles in the hot oil. The oil and tofu may spit, so be cautious. Fry without moving for 4–5 minutes, until the underside is golden brown, then flip each triangle with tongs or a spatula.
Turn the heat to high. Whisk the sauce again and pour it over the hot tofu – it should bubble and boil right away. Gently toss the tofu to coat, continuing to cook and toss until the sauce thickens to a syrupy glaze, about 2–4 minutes.
Serve the tofu triangles immediately, spooning any remaining syrup over them. They’re excellent over sweet brown rice, Calrose or sushi rice, and alongside stir-fried green vegetables or whatever sides you prefer. Garnish with chopped cilantro if desired.
Spicy Sweet and Sour Tofu
Rebecca Lindamood
Pin Recipe
Ingredients
- 14 ounces Extra Firm Tofu
- 2 1/2 tablespoons soy sauce
- 3 tablespoons raw sugar Turbinado or Demerara preferred
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons fish sauce
- 1/2 teaspoons crushed red pepper
- 3 cloves garlic
- 1-inch piece ginger
- zest from one lime
- 1 tablespoon neutral oil
- Optional: chopped fresh cilantro for garnish
Instructions
- Press the tofu as described above so it drains for about 40 minutes total.
- Slice the pressed tofu into slabs, then rectangles, then diagonal triangles to yield about 32 pieces.
- Whisk soy sauce, raw sugar, lime juice and zest, fish sauce, crushed red pepper, garlic, and ginger until the sugar dissolves. Set aside.
- Heat oil in a 12-inch skillet over medium heat. Add tofu triangles carefully and fry without moving for 4–5 minutes until golden, then flip.
- Increase heat to high. Whisk the sauce and pour over the tofu; it should bubble immediately. Toss gently until the sauce becomes syrupy, 2–4 minutes.
- Serve immediately over rice with vegetables and garnish with cilantro if desired.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
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