Our sweet and sour tofu gets rounded out with crunchy bell peppers and onions, sesame seeds and scallions for garnish, and juicy pineapple. If you let it sit in the sauce for too long (like I did since I took all of these photos), it will lose that texture you worked so hard on, so be sure to enjoy it while it’s hot. If you don’t have an air fryer, you can also pan fry the coated tofu in oil in your wok or bake it in the oven for 20-30 minutes until it’s nice and crispy.įinally, you want to add the tofu to the rest of your stir fry during the very last moment of cooking and just toss it in the sauce. Next you need to actually cook the tofu! I love using my air fryer to get it crispy – just spray it with some canola or peanut oil and air fry for 15-20 minutes, tossing the basket midway through cooking and spraying oil on parts where the cornstarch is still white if necessary. I flavored the corn starch with garlic powder, white pepper, and Fly by Jing’s Mala Spice Mix that brings together Sichuan peppercorn and other spices in a deliciously addictive spend blend that you can also use as a seasoning for roasted veggies, popcorn, chicken wings, lamb chops, and more! Second, we will use corn starch to make a crispy coating for the tofu. Most importantly, you need to press the excess moisture out of the tofu since it comes packed in water, which is the enemy of crispiness! Drain out as much of the liquid to start, then just wrap the tofu in a clean kitchen towel and place something on top that’s heavy enough to press it down though not so heavy it will crumble the tofu, like a cast iron skillet or a large can of food on a cutting board (I used my Le Creuset braiser which did the trick). To get our firm tofu crispy, you need to do a few things.
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This time, we’re using their Ma la Spice Mix in the seasoning for the cornstarch on the tofu, which is what will help give our tofu a crispy texture, as well as the Sichuan Chili Crisp Oil as a non-traditional but delicious way to add heat and some extra crunch from the crispy garlic and soybeans in the chili oil.ĭISCOUNT: Get 15% off your Fly by Jing order with my promo code INDULGENTEATS15 You already know my love for Fly by Jing, which I’ve used in meaty lamb dumplings as well as spicy peanut noodles & Sichuan cold noodles (which both happen to also be vegan!).
Either way, this sweet and sour tofu is a delicious way to sub out the meat on a classic Cantonese dish we all know and love, kicked up a notch with a drizzle of Fly by Jing chili oil! Maybe you have the same goals, maybe you don’t. Happy Veganuary! Ok, so I’m not ACTUALLY participating in a month of zero meat and cheese (and frankly would never 😅), but I AM actively incorporating more plant-based meals into my diet to minimize my meat consumption and help the planet.
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