I always assumed sweet sour sauce requires some exotic ingredients and is hard to make. I was wrong. Its one of the simplest sauces you can make. For my first try I made sweet sour sauce with crispy tofu. I’m sure Ill try this with a lot of other things in the future.

Ingredients

• 350g tofu
• ca 250g corn starch
• oil to fry

Optional marinade:

• 1 tbsp soj sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp red pepper flakes

Sauce:

• 4 tbsp ketchup
• 5 tbsp vinegar
• 5 tbsp sugar
• 1 tbsp soya sauce

Vegetables:

• 2 paprika
• 2 medium-sized onions

Instructions

Cut the tofu into bigger dices. If you have time you can marinade the tofu in advance for at least 3 hours (overnight would be best). Though to be completely honest, with the sweet and sour sauce you can skip this step. The difference will be that big.

In a bigger bowl prepare the corn starch. Add the (marinaded) tofu into the starch and mix. Let it rest. In the meantime cut the vegetables into bite sized pieces. After a few minutes the corn starch on the tofu dices will get wet as the tofu does contain a lot of liquid. Gently stir the tofu in the corn starch again. This will build up a thicker layer on the outside which helps with frying later on.

Prepare your sauce by mixing its ingredients in a small bowl.

Preheat some oil to fry the tofu. Before starting again mix the tofu in the corn starch so all sides are totally white. Fry the tofu for about 2 minutes on medium heat. Get it out of the oil, heat the oil up some more and fry the tofu a second time on high heat. Once they are golden brown they are done. Get them out and let them rest on a plate.

In a pan or wok heat some oil and shortly stir fry the onion and paprika. Add your sauce and let this simmer for about 5 minutes or until the sauce starts to thicken in. Now add your crispy tofu.

For me this is best served with rice.