Sweet and Sour Fried Tofu http://rasamalaysia.com/sweet-and-sour-fried-tofu/
January 29th, 2010 29 Comments

Sweet and Sour Fried Tofu

To celebrate the upcoming Chinese New Year, I will be sharing a series of Chinese recipes with you on Rasa Malaysia, and it started with my ginger and scallion fish recipe a few days ago. Today, I have Christine of Christine’s Recipes here with her “Rainbow Fried Tofu” dish—or sweet and sour fried tofu. Christine’s Recipes offer a great selection of homey Chinese recipes which she makes for her family. If you read Chinese, you should also check out her Chinese blog. Please give her your warmest welcome!

Rasa Malaysia is one of my favorite food blogs that I’ve subscribed for a long time. I really admire Bee’s cooking, blogging and photography skills. When she asked me if I was interested in writing up a guest post, immediately I sent her a “YES” as it’s my honor indeed. Thanks to Bee for letting me have a chance to share my favorite recipe—sweet and sour fried tofu—on her blog. Here you go.

We’ve got lots of different Chinese dishes with sweet and sour sauce. Just name a few, sweet and sour chicken, sweet and sour pork, sweet and sour beef, that are traditional and well accepted in different countries. I posted these old-fashioned recipes on my humble blog too. Whenever I go into a Chinese restaurant, I spot many Aussie people would pick a dish in sweet and sour sauce. I can’t image how my Aussie friends are crazy about the taste of sweet and sour. Recently I created a dish on my own using this make-Aussie-crazy sauce with my favorite deep-fried tofu, feeling really good with both of the intriguing combination of ingredients and colorful outlook. So I also name it as “Rainbow Fried Tofu”. This dish goes extremely well with Jasmine rice, or served as an appetizer.

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29 comments... read them below or add one

  1. CT says:

    I love all kinds of tofu. No matter how it is prepared… I just love it.

  2. Maninas says:

    Excellent, I’m looking forward to the new series. I hope it will have more tofu, as I’ve recently really gotten into it!

  3. Hi Bee,
    Thanks so much for letting me have the opportunity to share my recipe with your readers.
    I hope they like it.

    Wish everyone a happy Chinese New Year, enjoying all the yummy recipes on Rasa Malaysia with your families.

  4. Great! it will give me more ideas for my CNY dinner that I will be cooking. And Christine is brilliant. I love her blog too.

  5. Suresh says:

    I am a vegetarian so this recipe will work for me. I just need to take out the chicken in the recipe. Thank you for posting. I love sweet and sour sauce, too, it’s very popular in Chinese restaurants in India.

  6. Hannah says:

    If one was hypothetically *ahem* terrified of deep-frying (sometimes I’m even worried by dropping pasta into boiling water…), could one just stir-fry the tofu instead? I’ve never been big on sweet and sour dishes because the restaurant versions I’ve had are too strong on the sweet, not enough on the sour, but this looks much more balanced…. and therefore mighty enticing :)

  7. Priscilla says:

    Cool recipe! Maybe this would entice my hubby to eat tofu, since he loves sweet and sour sauce but really doesn´t like tofu! May I ask if there´s a difference in taste between silken tofu and the firm ones when you fry them? I usually buy those from Singapore. Are there any brands you´d recommend?

    • Hi Priscilla ,
      My hometown was Hong Kong, now I’m living in Australia. So I think I’m not the right person to suggest any brands of tofu in US or any other places. The tofu I choose to buy is produced locally (I guess it won’t take too long to transport to my nearby stores), so it has to be very fresh, with rich soy flavour. To cook this dish, it doesn’t matter whether you use silken tofu or the firm ones as I have tried both. It’s no difference in taste at all. The texture of fried silken tofu inside would be more delicate, yet it’s a bit hard to handle while deep-frying as silken tofu would be easily broken into pieces. Normally, I suggest you might use the firm or semi-firm ones at the first attempt.

      • Priscilla says:

        Hi Christine!
        I´m originally from Singapore but am residing in Germany now. THANKS for your reply! Its the first time that I received such a detailed reply to one of my food questions! Your website is awesome! Did you learn how to cook in Australia? Or were you already cooking in Hong Kong??? Most girls from Singapore don´t cook until they move overseas…. like myself, haha.

        • Hi Priscilla,
          Thanks for your nice comment of my blog.
          I had to help my mom to cook when I was a little girl in Hong Kong because my mom had a full-time work. Then I had been cooking for years until a few years before moving to Australia. I hired a domestic helper, so I didn’t need to cook at all for those several years. After moving to Australia, I need to cook again and enjoy cooking even more. When you said, most girls in Singapore don’t cook until they move overseas, I also found it’s the same to HK. For me, I don’t really cook western dishes until I move to Australia.

  8. To OysterCulture,
    So sweet you are! Thanks for your support and your love of my recipes.

  9. Perfect! Such a simple but tasty dish. Thank you, Christine!

  10. Wow Christine, those toufu bites look lovely and crispy, great job. I look forward to Bee’s Chin. NY series.

  11. Shanghai Club says:

    This looks like an easy recipe to introduce to my friends this weekend.

  12. David says:

    Hi Christine by way of RasaMalaysia
    There is heaven in every bite of tofu and I really appreciate the sweet and sour sauce to accompany these little morsels. I couldn’t agree more about sharing the same interest that RasaMalaysia is one of probably everyones favorite websites to view. Bee is such a lovely person, well thanks for sharing,I will definitely be making real soon.

  13. What a great idea to pair tofu with sweet and sour sauce! Looks so appetizing! ;)

  14. rick says:

    For this recipe, I am very curious how you make the sweet and sour sauce. Well, the focused on the tofu but the sauce wasn’t elaborated. Can you explain the procedure? Thank you and much appreciated.

  15. lilacz says:


    Do you think i can replace white vinegar with Apple cider vinegar or Rice vinegar? Cuz these are sitting in my cabinet but i seldom get to use it…thank you!

  16. SparklingRachel says:

    Thank you for this great recipe, I actually never thought of sweet and sour tofu before. My husband and I haven’t been eating to much, so I was looking for something meatless and tasty. This really opened up our appetite! It is so delicious, he wanted second round! ^_^ yum…

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