House of Asia > Recipes > Sweet and sour crispy tofu on fluffy rice

Sweet and sour crispy tofu on fluffy rice

30 min.

2 servings

mild

4.8 / 5. Number of votes: 5

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Cook with Diego This time, he's prepared deliciously crispy tofu bathed in a sweet and sour sauce. The sauce is made with orange juice, ginger paste, sambal oelek, and soy sauce – it sounds and tastes truly delightful, bold, and delicious.

Vegetables Rice Tofu 15-30 minutes

Ingredients

4 tablespoons mung bean sprouts
1 spoon sambal oelek or 2-3 tablespoons light soy sauce
1 teaspoon ginger paste
200 dry jasmine rice
1 cube of tofu
100 g potato starch
1/3 teaspoon of salt
1 medium carrot
200 ml freshly squeezed orange juice
1 tablespoon of brown sugar
roasted sesame seeds
coriander

A method of preparing

Measure out a portion of rice and add it to boiling water, using a ratio of 1:1,3. Simmer for 10 minutes. Finally, turn off the heat and let the rice steep, covered, for 10 minutes.
Pat the tofu dry with a paper towel, cut into regular cubes, and coat in a mixture of potato starch and salt. Deep fry in oil until golden. Be sure to leave space between the tofu cubes; they tend to stick together.
Pour the orange juice into the pan, add the sugar, ginger paste, sambal oelek, and soy sauce. Cook for about 5 minutes, until the mixture reduces significantly.
Add the fried tofu to the sauce, along with the thinly sliced carrots and mung bean sprouts. Cook over high heat for 3 minutes. The sauce should thicken and coat the tofu and vegetables.
Place rice and sticky sweet and sour tofu on a plate and garnish with toasted sesame seeds and coriander.