Sweet and Sour Tofu with Eggplants
Sweet and Sour Tofu with Eggplants
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Sweet and Sour Tofu with Eggplants

25 MIN
25 MIN
30 MIN
2 H


Sweet and Sour Tofu




Sweet and Sour Tofu

  1. In a large sealable freezer bag, place the tofu in a single layer. Freeze for at least 2 hours or until the tofu is completely frozen.
  2. In a bowl, combine the mirin, fish sauce, lime juice, and sambal oelek.
  3. Thaw the tofu completely before using. Blot dry with paper towel. Place back in the freezer bag and add half of the marinade. Let marinate for 30 minutes.


  1. In a large non-stick skillet over medium heat, brown half the eggplants in about 3 tbsp (45 ml) of the oil. Repeat with the remaining eggplants and oil. Set aside.
  2. In the same skillet, soften the onion. Add the reserved eggplants and the remaining marinade and cook for 1 minute.
  3. Meanwhile, drain the tofu from the marinade and lightly blot dry with paper towel. In another non-stick skillet over medium heat, brown the tofu in 2 tbsp (30 ml) of the oil.


  1. Divide the vermicelli among four plates. Top with the tofu, onion, and eggplants. Drizzle with the pan sauce. Sprinkle with the cashews and garnish with basil leaves to taste.


To cook the rice vermicelli, plunge the noodles in a pot of boiling water. Remove from the heat and let stand for about 3 minutes or until tender. Rinse under cold water and drain.

This freeze and thaw technique for the tofu is a time saver. If you make the recipe with fresh tofu, you’ll need to marinate it for at least 12 hours in order for it to fully absorb the flavour of the marinade.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.