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. Maybe you have the same goals, maybe you don’t. 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!
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!). 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.
DISCOUNT: Get 15% off your Fly by Jing order with my promo code INDULGENTEATS15
To get our firm tofu crispy, you need to do a few things. 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). Press it for at least 30 minutes.
Second, we will use corn starch to make a crispy coating for the tofu. 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!
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. 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.
Finally, 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. 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.
Our sweet and sour tofu gets rounded out with crunchy bell peppers and onions, sesame seeds and scallions for garnish, and juicy pineapple. I cut mine from a whole pineapple to make IG-worthy pineapple bowls, but you can easily just use regular sliced pineapple or even canned pineapple – just be sure to rinse off the liquid/syrup it comes packaged in. Add this sweet and sour tofu with Fly by Jing chili oil to your Meatless Monday rotation and let me know how you like it!
Sweet and Sour Tofu with Fly by Jing Chili Oil (Discount Code Inside)
Ingredients
For the crispy tofu:
- 12 oz. extra firm tofu, pressed
- 1 tbsp soy sauce
- 1/4 cup corn starch
- 1/2 tsp ground white pepper
- 1/4 tsp garlic powder
- 1/4 tsp. Fly by Jing Ma la Spice
- 1/2-2 tbsp. canola, peanut, or avocado oil
For the sweet and sour sauce:
- 2 tbsp. tomato paste
- 1 tsp soy sauce
- 2 tbsp. rice wine or white vinegar
- 5 tbsp. coconut palm or brown sugar
- 1/3 cup water
- 2 tsp cornstarch
For the stir fry:
- 1/2 of a whole pineapple, core removed and cut into chunks, or 1 cup pineapple chunks
- 2 tbsp. canola or peanut oil
- 2 cloves garlic, minced
- 1 inch knob of fresh ginger, minced
- 1/2 medium onion, chopped
- 1 red bell pepper, chopped
Instructions
- To get crispy tofu, press out the excess moisture by wrapping 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). Press it for at least 30 minutes.
- If you are making a pineapple boat, slice your pineapple in half with a big sharp knife. Slice on both sides of the pineapple core, then cut the rest of the pineapple into chunks down each side – try not to cut through the skin. Scoop out the pineapple chunks with a large spoon and set aside, discarding the pineapple core.
- Once your tofu is ready, cube it up and let it absorb some soy sauce for 5 minutes, then season your cornstarch with Fly by Jing’s mala spicy mix, white pepper and garlic powder. Here comes the fun part – toss your tofu cubes in the cornstarch and watch them bounce around. You can pan fry or bake until crispy, but I like doing it in the air fryer. Coat in peanut oil and air fry for around 15 minutes. While it’s cooking, mix together your sweet and sour sauce by whisking together water, tomato paste, rice vinegar, soy sauce and brown sugar or coconut sugar then give it a taste and add more sauces to taste. Then whisk in some corn starch which will help thicken the sauce when it cooks.
- Now wok it out and stir fry onions, red pepper, garlic and ginger until cooked through, then add the pineapple and sweet and sour sauce. Toss to coat, then transfer to your pineapple bowl and drizzle that glorious chili oil! Finish with sesame seeds, scallions & more chili oil and enjoy!
- Whisk together all of the ingredients for the sweet and sour sauce except the cornstarch. Give it a taste and add more soy sauce, sugar, or vinegar to your liking, then whisk in the cornstarch until smooth and set aside.
- Heat the oil for the stir fry in a wok over medium high heat. Add the garlic and ginger and cook for 30 seconds, then add the onions and bell peppers, stir frying for about 5 minutes until the onions begin to turn translucent. Add the pineapple and the sauce until it comes to a boil, then simmer until you reach your desired sauce consistency.
- Add the tofu and toss to coat in the sweet and sour sauce, then quickly transfer to your pineapple bowl or serving platter.
- Top with sesame seeds, chopped scallions, and Fly by Jing chili oil as desired. Serve immediately and enjoy!
