Stir-fried Crispy Tofu with Bell Peppers and Cashew Nuts in Sweet and Sour Sauce 脆皮豆腐甜酸彩椒腰果

A vibrant and flavorful Cantonese vegetarian stir-fry featuring crispy fried firm tofu, colorful bell peppers, juicy pineapple chunks, and crunchy cashew nuts, all coated in a tangy and sweet sauce. Perfect with steamed jasmine rice.

Nutrition (per serving)

Ingredients

• 400g firm tofu, pressed and cut into 2cm cubes
• 3 tablespoons cornstarch
• 300ml vegetable oil (for frying)
• 1 red bell pepper, deseeded and cut into 2cm squares
• 1 green bell pepper, deseeded and cut into 2cm squares
• 1 yellow bell pepper, deseeded and cut into 2cm squares
• 150g pineapple chunks (fresh or canned, drained), cut into similar size
• 50g roasted cashew nuts
• 2 tablespoons vegetable oil (for stir-frying)
• 2 cloves garlic, minced
• 1-inch piece ginger, grated or minced
• 4 tablespoons ketchup
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon light soy sauce
• 1 tablespoon vegetarian oyster sauce
• 6 tablespoons water
• 1 teaspoon sesame oil
• 1/2 teaspoon salt, or to taste

Steps

1. Pat dry the firm tofu cubes. Season tofu with a pinch of salt. Lightly coat the tofu cubes with cornstarch.
2. In a small bowl, combine ketchup, rice vinegar, sugar, light soy sauce, vegetarian oyster sauce, and water. Stir until sugar is dissolved. Set aside.
3. Heat vegetable oil (for frying) in a wok or deep pan over medium-high heat until shimmering. Carefully add the coated tofu cubes in batches and fry until golden brown and crispy on all sides. Remove tofu with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Discard most of the frying oil, leaving about 2 tablespoons in the wok.
4. Add vegetable oil (for stir-frying) to the wok if needed. Add minced garlic and grated ginger and stir-fry until fragrant. Add red bell pepper, green bell pepper, yellow bell pepper, and pineapple chunks. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
5. Pour the prepared sweet and sour sauce into the wok. Bring to a simmer and cook until the sauce thickens slightly. Return the crispy fried tofu to the wok. Add roasted cashew nuts. Toss gently to coat all ingredients evenly with the sauce. Drizzle with sesame oil and toss once more. Serve immediately with steamed jasmine rice.

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