Pad Priaw Wan Tau Hoo (Sweet and Sour Tofu)

    30 mins

    My older daughter loves tofu, so we eat it all the time. This is a great vegetarian kid-friendly dish.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 400g firm tofu, cut into small cubes
    • 1 onion, cut into small squares
    • 1 green or red bell pepper, cut into small squares
    • 1/2 small pineapple, cut into small pieces
    • 2 tablespoons vegetable oil
    • 1/2 cup tomato ketchup
    • 1/4 cup sugar
    • 3 tablespoons vinegar
    • 3 tablespoons dry sherry
    • 1 tablespoon light soy sauce
    • 1 tablespoon corn starch
    • 1/2 cup water

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. To make the sweet and sour sauce combine in a small sauce pan the tomato ketchup, sugar, vinegar, sherry and soy sauce. Mix the corn starch with the water, and add as well. Bring the mixture to a soft boil and let simmer for a minute or until thickened and clear looking. Taste. Adjust sugar/vinegar/soy sauce to your liking.
    2. In a wok or large saute pan add the oil and heat over medium high heat. Add the tofu, onion and bell pepper. Fry until tofu is lightly browned and all the vegetables are cooked through.
    3. Add the pineapple. Fry until heated through.
    4. Add the sweet and sour sauce. Stir to mix well. Serve immediately with rice.

    Make it healthier

    We don't deep-fry the tofu or vegetables, like they do in some recipes, for health and convenience reasons. It tastes way less greasy this way.

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