Crispy & Tender Tofu Tangsuyuk
Appetizing and Refreshing Sweet and Sour Tofu Tangsuyuk: Easy Tofu Recipe
Introducing a delightful Tofu Tangsuyuk, packed with protein and vibrant with bell peppers, cucumber, and peas! This sweet and sour dish is perfect for whetting your appetite. Enjoy the delightful contrast of crispy exterior and soft interior.
For the Crispy Tofu- 380g firm tofu
- Assorted bell peppers (any color), a handful
- 1/4 onion
- 1/4 cucumber
- 1 Tbsp peas (frozen or fresh)
- 2.5 Tbsp glutinous rice flour
- Pinch of salt
- Vegetable oil for frying
For the Sweet and Sour Sauce- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp vinegar
- 3 Tbsp cornstarch slurry (3 Tbsp cornstarch + 3 Tbsp water)
- 100ml water
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp vinegar
- 3 Tbsp cornstarch slurry (3 Tbsp cornstarch + 3 Tbsp water)
- 100ml water
Cooking Instructions
Step 1
Rinse the firm tofu under cold running water and cut it into bite-sized pieces (about 2-3 cm). Place the cut tofu on a plate lined with paper towels. Sprinkle a pinch of salt over the tofu to help draw out excess moisture, which will make it crispier when fried. Let it rest for about 10 minutes.
Step 2
Wash the bell peppers (red, yellow, orange, etc.) thoroughly, remove the seeds, and cut them into 2-3 cm squares. Peel the onion, wash it, and cut it into squares similar in size to the bell peppers. Scrub the cucumber with salt to clean its skin, then slice it thinly into half-moon shapes, about 0.5 cm thick. If using frozen peas, rinse them under cold water and drain.
Step 3
Place the drained tofu into a zip-top bag or plastic bag. Add 2.5 tablespoons of glutinous rice flour. Seal the bag tightly and shake it from side to side to evenly coat the tofu with the flour. This method ensures the flour coats the tofu without getting your hands messy.
Step 4
Heat a generous amount of vegetable oil in a deep frying pan or pot over medium heat to about 180°C (350°F). You can test the temperature by dropping a wooden chopstick into the oil; if small bubbles form around it, the oil is ready. Carefully add the floured tofu pieces to the hot oil, ensuring they don’t overcrowd the pan. Fry the tofu, turning occasionally, until it’s golden brown and crispy. You can substitute glutinous rice flour with potato starch or cornstarch. Once fried, transfer the tofu to a plate lined with paper towels to drain excess oil.
Step 5
In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of water until smooth to create a cornstarch slurry. In a saucepan or frying pan, combine 2 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of vinegar, and 100ml of water. Bring this mixture to a boil over high heat.
Step 6
Once the sauce ingredients are boiling, add the sliced onions, bell peppers, and cucumber. Cook for 1-2 minutes until the vegetables are slightly tender. Finally, add the prepared peas and stir to combine.
Step 7
Reduce the heat to medium-low. Re-stir the cornstarch slurry, then slowly pour it into the simmering sauce while stirring continuously with chopsticks or a spoon. Continue to cook and stir until the sauce thickens to your desired consistency, then immediately remove it from the heat.
Step 8
Arrange the crispy fried tofu pieces attractively on a serving plate.
Step 9
Pour the warm sweet and sour sauce generously over the fried tofu. Your delicious Tofu Tangsuyuk, with its perfectly crispy exterior and tender interior, is now ready to be enjoyed immediately!
