Sweet Fire Tofu

Gluten-free option, Nut-free 

This is our spin on a nonvegan takeout dish that we grew up eating. For this recipe, we pair crispy tofu, veggies and pineapple with a thick, sweet and spicy sauce. Serve it over a bed of Perfect White Rice, topped with green onion and sesame seeds.

Sweet Fire Tofu is a mouthwatering dish that marries contrasting flavors and textures to create a delightful culinary experience. This recipe features tender, crispy tofu cubes paired with a tantalizing sweet and spicy sauce, alongside colorful bell peppers, onions, and succulent pineapple. The combination of these ingredients results in a harmonious blend of flavors that is both satisfying and unforgettable.

The dish starts with extra-firm tofu, expertly sliced, pressed, and coated in a light cornstarch layer. Pan-fried to golden perfection, the tofu achieves a satisfying crunch on the outside while maintaining its creamy interior. The vibrant vegetables—red bell peppers, white onions, and juicy pineapple—contribute both vibrant colors and a sweet, tangy taste that balances the overall flavor profile.

The star of the show, the Sweet Fire Sauce, brings the perfect balance of sweetness and heat. Combining unseasoned rice vinegar, soy sauce, chili garlic sauce, and more, the sauce delivers a complex flavor profile that tickles the taste buds. Its sticky consistency coats each tofu cube and vegetable piece, ensuring a consistent burst of flavors in every bite.

As the dish comes together, the tender vegetables and crispy tofu are generously coated in the flavorful sauce, creating a tantalizing symphony of textures and tastes. The finishing touches of chopped green onion and sesame seeds provide a fresh burst of color and added layers of flavor.

Sweet Fire Tofu is a versatile dish that can serve as a delightful main course accompanied by steamed rice or noodles. Its fusion of sweet, savory, and spicy notes makes it a crowd-pleaser for those who appreciate a medley of flavors in their meals. Whether you’re a fan of Asian-inspired cuisine or simply love exploring new taste sensations, this dish is a must-try that promises to excite your palate and satisfy your culinary cravings.

PREP TIME: 20 minutes, plus inactive time to press tofu

COOK TIME: about 25 minutes

YIELD: 4 servings

INGREDIENTS:

CRISPY TOFU

• 1 (14- to 16-oz [396- to 453-g]) block firm or extra-firm tofu
• ⅓ cup (40 g) cornstarch
• ¼ cup (60 ml) canola oil

VEGETABLES

• 1 tbsp (15 ml) canola oil
• 1 red bell pepper, sliced (about 1 cup [149 g])
• ½ medium-sized white onion, sliced (about ½ cup [80 g])
• 2 cups (370 g) diced fresh ripe pineapple (1” [2.5-cm] cubes), or frozen (defrosted), or canned (drained and rinsed)
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic

SWEET FIRE SAUCE

• 2 tsp (5 g) cornstarch
• 7 tbsp (105 ml) water, divided
• ¼ cup (60 ml) unseasoned rice vinegar
• ¼ cup (50 g) granulated sugar
• 1 tbsp (15 ml) soy sauce (or tamari for gluten-free)
• 1 tbsp (15 ml) chili garlic sauce

FOR SERVING

• Chopped green onion
• Sesame seeds

INSTRUCTIONS:

1. CRISPY TOFU 
   • Drain the tofu and slice lengthwise into four long, equal slices. Press the slices.
   • Cut each slice into ½- to 1-inch (1.3- to 2.5-cm) cubes (40 to 50 total).
   • In a large bowl, combine the tofu pieces and cornstarch. Gently shake the bowl to coat all the pieces with cornstarch.
   • In a large skillet, heat the canola oil over medium heat.
   • Carefully transfer the cornstarch-coated tofu to the pan, leaving excess cornstarch in the bowl.
   • Cook, stirring occasionally, for 7 to 10 minutes, or until the tofu pieces are crispy on all sides.
2. PREPARE VEGETABLES 
   • In a large sauté pan, heat the canola oil over medium heat.
   • Add the bell pepper, onion, and pineapple. Cook for about 7 minutes, or until the bell pepper is fork-tender and the onion becomes translucent.
   • Add the garlic and cook for 30 seconds to 1 minute, or until fragrant. Remove from the heat and set aside.
3. PREPARE SWEET FIRE SAUCE 
   • In a small bowl, combine the cornstarch with 1 tablespoon (15 ml) of the water. Set aside.
   • In a large sauté pan over medium-low heat, whisk together the remaining 6 tablespoons (90 ml) of water, rice vinegar, sugar, soy sauce, and chili garlic sauce.
   • Increase the heat to medium-high and bring the mixture to a gentle boil, whisking constantly.
   • Whisk in the cornstarch slurry. Lower the heat to low, bringing the sauce to a simmer.
   • Let the sauce cook, whisking often, until it becomes thick and sticky, 3 to 5 minutes. Stir in the tofu and cooked vegetables.
4. SERVING
   • Serve the dish topped with chopped green onion and sesame seeds.