Baked Sweet & Sour Tofu

Baked Sweet & Sour Tofu (Low in sugar & oil-free)

Sweet and sour is one of those flavours that is commonly associated with unhealthy takeaway, not whole foods.  This Baked Sweet & Sour Tofu is different. Using only a few ingredients, and baked it’s low in fat and sugar so you can have healthy sweet and sour anytime you like.

To make Baked Sweet & Sour Tofu I started by making a simple sweet and sour marinade, using pineapple juice, sugar, vinegar and soya sauce.  The tofu is marinated in the liquid to ensure it is infused with the sweet and sour flavour. Once the marinating is complete then the thick lovely sauce is made.  And the sauce is drizzled over the tofu and baked.

The tofu has a lovely tenderness to it and served with stir fry and vegetables it makes a great meal.

The sweet and sour sauce could be made to pour over vegetables and rice instead of tofu. If you made a large batch it would keep in the refrigerator for at least for 3 days for use whenever you like.

Tofu is great in Asian style meals and this Thai Green Curry Bake, takes the Thai Green curry to a whole new level – it’s one of my favourites.

Watch me make it:

 

Baked Sweet & Sour Tofu

This Baked Sweet & Sour Tofu is different. Using only a few ingredients, and baked it's low in fat and sugar so you can have healthy sweet and sour anytime you like.

Course: Main Course
Cuisine: Chinese
Author: Rachel
Ingredients
  • 400 g (14 oz) block of firm tofu
  • 250 ml (8.7 fl oz) pineapple juice
  • 2 ½ tbsp sugar
  • 2 tbsp white spirit vinegar
  • 1 tbsp water
  • 1 tbsp soya sauce or tamari
  • 2 tsp tomato puree/paste
  • 1 ¼ tbsp . corn starch
  • ½ tsp garlic powder
Post marinade
  • 2 tbsp Additional white spirit vinegar
Instructions
  1. Slice tofu in half lengthways so that you end up with two large thin tofu steaks. Slice across on the diagonal to end up with 4 triangles.
  2. Press tofu for about half an hour to remove excess water
  3. For the marinade - mix together pineapple juice, sugar, 2 tbsp vinegar, soya sauce, tomato puree, garlic powder
  4. Pour marinade over tofu triangles and place in the fridge to marinate. 12 hours is ideal, but a minimum of 30 minutes.
  5. Preheat oven 180°c fan / 200°c / 350°f
  6. Once the tofu has marinated remove the tofu triangles from the liquid. Add 2tbsp of white spirit vinegar to the marinade liquid.
  7. Mix corn starch with water until combined.
  8. Pour the marinade liquid into a saucepan on a medium heat. Add the corn starch mixture and whisk until combined. Continue whisking on a medium heat until you have a watery custard consistency for the sauce.
  9. To marinade for baking, dunk each tofu triangle into the sauce and place onto a parchment lined tray.
  10. Spoon more sauce onto the top of each triangle.
  11. Sprinkle with sesame seeds and bake in the oven for 30 – 40 minutes until browned on top.
  12. These tofu triangles will be tender. If you like a drier tofu lower the heat and bake for longer.
  13. Serve with stir fry and rice.

 

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