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Deep Fried Tofu (Atsuage)

Deep-Fried Tofu Cutlets & Vegetables with Sweet & Sour Sauce

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


4 deep-fried tofu cutlets (Atsuage or Yakidofu)

1-3/4 oz bamboo shoots, cut into 2 inch long juliene strips, about 1/2 cup

1 carrot, cut into 2 inch long julienne strips

2 green peppers sliced thin

4 shiitake mushrooms or 8 fresh mushrooms

1 zucchini, 1/4 inch thick slices

1 cup bean sprouts

3 to 4 tablespoons vegetable oil

Sweet & Sour Sauce:

4 tablespoons rice vinegar

2 tablespoons light soy sauce

1-1/2 tablespoons sugar

2 tablespoons ketchup

1-1/4 cup chicken broth

1 tablespoon cornstarch plus 2 tablespoons water for thickening


Dip deep-fried tofu into boiling water for 30 seconds to remove grease; drain on paper towels.  Cut into triangles or serving sizes.

Soak shiitake mushrooms in lukewarm water until soft; cut off stems.  Slice thin.

Mix all Sweet & Sour Sauce ingredients.  Set aside.

Heat wok over medium-high heat; add 2 tablespoons oil.  Add bamboo shoots, carrots, green peppers, mushrooms, zucchini and bean sprouts and stir for 2 to 3 minutes.

Blend in Sweet & Sour Sauce ingredients and cook for 2 minutes over high heat.  Add dissolved cornstarch and boil 30 seconds.  Remove from heat.

Heat 2 tablespoons oil in skillet over medium-high heat; add tofu cutlets; stir fry for 1 minute.  Place in serving platter and serve Sweet & Sour Sauce over tofu cutlets.

Makes 4 servings.

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