Sweet & Sour Fish (Tofu)



If you have a few pantry items like ketchup, rice vinegar and brown sugar, you can make this delicious asian dish in no time. I got this recipe from my thai cooking class many years ago….(but I think it’s chinese…?!?) I like this dish with Tofu but my husband gets hungry again in half an hour after he eats tofu, so I made fish version here. (Used Tilapia. I buy ¬†from Costco and freeze them. It always comes in handy when I have a ‘Gosh I have no grocery to cook tonight.’ moment.)


1 firm Tofu (or 2 pieces tilapia or any firm white fish)
Tempura Batter
1-2 garlic cloves
Half onion chopped
Oil with high smoking point such as grape seeds oil or peanut oil.
Sauce : 1/3 cup Ketchup, 2 Tablespoon rice vinegar, 1 Tablespoon brown sugar, 3 Tablespoon oyster sauce, Tablespoon low sodium soy sauce, 3 Tablespoon water

Vegetables: Cucumber, red pepper (You can add eggplant, celery and baby corn)





I added some more minced garlic in the sauce.

1. Make sauce : Mix all the sauce ingredients and set it aside.
2. Chop vegetables and set it aside.

I like to cut veggies diagonal for this dish.

I like to cut veggies diagonal for this dish. Looks prettier.



2. Cut Tofu (Fish) into big chunks, season with salt & pepper and pat dry with paper towel.

3. Heat oil (high) in wok or pan, coat Tofu(Fish) chunk in tempura batter, shake off excess and shallow fry them.

4. Drain excess oil on paper towel.

5. Wipe off the wok or pan, add more oil and heat it up HIGH. Now it’s time to ‘Stir fry’! There is no turning back. It’s gonna happen very quick. Ready?

6. Add onions/garlic and cook till golden brown.

7. Add vegetables and cook till somewhat soft but not too soft.
8. Turn off the heat.

9. Add Tofu(Fish)

10. Pour over sauce.

11. ‘Gently’ fold over all together. Make sure you don’t break off Tofu(Fish). Be extra gentle…..make more sauce if you want it more saucier. My usual line at dinner is ‘Do you want more sauce?’ …..I’m an asian after all.


Serve with rice….white rice…yeeesssss



Comments & Responses

One Response so far.

  1. avatar Otto Striker says:

    Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally.[7] Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.`’-*

    http://healthmedicine101.comI'll see you in a bit