If there’s one dish that proves tofu can be anything but boring, it’s this one. Fried Tofu in Hot & Sour Sauce is the perfect blend of contrasting textures and bold, addictive flavours — crispy golden tofu wrapped in a glossy sauce that’s sharp, spicy and deeply savoury. It’s quick, it’s comforting, and it’ll wake up every taste bud you’ve got.
Hot & sour dishes hold a special place in Chinese cooking. The balance of heat, tang, saltiness and sweetness is all about harmony — creating a sauce that’s vibrant, lively and incredibly moreish. The chilli delivers warmth, the vinegar brings that unmistakable sour kick, and the soy sauce adds depth. Then you’ve got tomato purée and a touch of sugar for balance, and that final sprinkle of white pepper that gives the dish its signature aroma. It’s simple, but when everything comes together, it sings.
Tofu is the perfect partner here. Firm enough to fry until crisp, yet soft inside, it acts like a sponge — soaking up all the sauce, turning each cube into a little flavour bomb. Even tofu sceptics end up converted after this one.
What makes this dish so appealing is how quickly it comes together. With a hot wok, a handful of ingredients and ten minutes, you’ve got something that tastes like it took hours. It’s ideal as a weeknight dish, a side for a larger feast, or a meat-free showstopper that brings all the bold flavours of Sichuan-style cooking straight to the table.
Finished with spring onions and toasted sesame seeds for freshness and crunch, it’s the kind of dish that leaves you wanting just one more bite… and then another.
Fried Tofu in Hot and Sour Sauce
Ingredients
- 200 g Firm Tofu cut into 2cm cubes
- 2 to 4 tbsp Oil Rapeseed, Vegetable or Ground Nut
- 3 to 4 Spring Onions finely chopped – garnish
- 1 tbsp Toasted Sesame Seeds garnish
Hot and Sour Sauce Ingredients
- 150 ml Vegetable Stock
- 2 tbsp Chinese Rice Wine Shoaxing
- 2 tsp Dark Soy Sauce
- 1 tbsp Tomato Puree
- 1 tbsp Chilli Bean Sauce heaped
- Pinch White Pepper
- 2 tbsp Black Vinegar can use white rice vinegar
- 1 tbsp Sugar
Instructions
- Heat vegetable oil in the non-stick wok over a medium heat and fry the tofu squares for 2-3 minutes on each side until they are golden brown. They should be crispy on the outside but soft inside.
- Transfer on to kitchen roll to drain.
- Add the hot and sour sauce ingredients to a wok on a medium to high heat.
- Bring the sauce to a boil and then lower the heat to a simmer. Add tofu pieces and coat each piece with the sauce.
- Once reheated transfer to a serving dish.
- Sprinkle over spring onions and sesame seeds. Serve hot.
Recipe from my Veggie Chinese Takeaway Cookbook
