1. Keep the cooked sweet and sour sauce in a separate bowl. Spoon the sauce over fried tofu in the last minute in order to make sure you can enjoy the crispy texture outside.
2. Take extreme care when placing down the tofu in hot oil. Mare sure the surface of tofu is wiped really dry. At the first time, I was too scared of getting burnt by hot oil. So I wore glove to lower down the tofu into the hot oil. (Too sheepish? Haha..) Then I thought a slotted spoon might be better than a glove. Carefully place tofu on a slotted spoon, then lower into hot oil, no hazards nor any mess at all. (Yay! Behave more like a professional cook, hehe… still a long way to go though.)
3. If you use firm tofu, it’s much easier to keep them intact while turning and deep-frying. Yet I used the silken, soft ones as I just grabbed whatever in my fridge to use. Both firm and silken tofu don’t have much difference in taste, but a slight difference in texture. Silken tofu needs more care when turning and cooking of course.
4. Yellow capsicums are not easily found. Simply omit it if you can’t find some. The taste won’t be changed at all. Or replace it with a few sliced pineapples, canned or fresh.
5. The sweet and sour taste can be adjusted by adding or reducing vinegar and sugar to your preference.