Sweet and sour tofu with vegetables

Made by Helen.
Sweet and sour tofu with vegetables

Chinese New Year is only 17 days away. If you are celebrating Chinese New Year here is a dish for you to add to your table. Even if you are not celebrating Chinese New Year, you can still make this dish. It can be vegetarian meal.

Eating tofu is healthy and also gives you longevity life. Did you ever wondered why Japanese people live till 100+. They have a lot of tofu, protein. It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous.

I google what is tofu: Tofu is bean curd, “is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm”. 

I love tofu and I am sharing this sweet and sour tofu with you. If you have not taken it before try the firm and fried one first. The gradually go for the soft bean curd. It actually have no taste just by adding other ingredients in when cooking it does gives it a taste better.

I am happy that it did turn out tasty when stir fry with vegetables. I serve it with rice and a meat dish my mother cook.

Let’s cook!!!!


1 block firm tofu (14 ounces)
about 1/4 cup flour
pinch salt
5 tbsp olive oil
2 tbsp soy sauce
2 tbsp fresh lime juice
60 ml Shao Xing Chinese cooking wine
5-6 tbsp white vinegar
5-8 Tbsp sweet chilies sauce (if cant take chilies, put 2 tsp)
5 tbsp sugar
225 g Bok Nee (Black fungus), soaked in hot water about 4 hrs until soft and expand
2 stalks celery cut across into 1/2 cm slices
1 small tin of bamboo shoot, thinly slice long square shape
1 tbsp finely chopped fresh ginger
1 tablespoon grated garlic (3 cloves)
1/4 tsp salt


Drain the water out of tofu, then cut them into 1-inch long square. In a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating. In a frying pan, warm the oil. In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side. Return all the tofu to the pan if you browned it in two batches and cook for 2-3 minutes, stirring constantly.

Combine soy sauce, lime juice, Shao Xing, white vinegar, sweet chilies and sugar in a large saucepan. Bring to the boil over medium-high heat. Add bamboo shoot, garlic, ginger, salt and tofu.

Bring the tofu mixture to a boil, then lower the heat and let it simmer until the sauce has reduced and coats the tofu thickly, about 5 minutes. Serve with cooked rice.


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