In this recipe, you’ll learn:
- 20-Minute recipe that you can serve over rice or noodles
- Simple sweet and sour sauce that can be used in countless dishes
- Recipe from the famous Rosa’s Thai Cafe in London
Rosa’s Thai restaurants in London are known for their locally sourced ingredients, blending over 100 authentic Thai recipes with a modern flair and seasonal ingredients of London.
[blockquote cite=”Rosa” type=”left”]In keeping with our contemporary twist on authentic Thai cuisine “Rosa’s Thai Café The Cookbook” celebrates traditional Thai cooking techniques. The book features over 100 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from founder Saiphin Moore’s regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice. [/blockquote]
Rosa began her culinary adventure in her hometown, Phetchabun, in northern Thailand, with the opening of a grocery store. Nineteen years later, and 6 restaurants under her belt in London, Rosa is now famous for her homestyle Thai cooking.
I had such a great time exploring through Rosa’s blog – she makes frequent trips back to Thailand and documents her visits with some video. Come check out her flavorful and authentic Thai recipes on Rosa’s blog, including Chicken Green Curry and Pad Kra Pow.
Rosa has generously shared her Thai Sweet and Sour Tofu Recipe with us on Steamy Kitchen!
Buy a copy of Rosa’s Thai Café: The Cookbook (it’s currently the #1 Thai cookbook on Amazon!)
Serve this Thai Sweet and Sour Tofu Recipe with Jasmine Rice
Thai Sweet and Sour Tofu Recipe
- 4 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 teaspoon Chinese rice wine (or dry sherry)
- 2 tablespoons soy sauce
- 1/2 tablespoons granulated sugar
- 3 tablespoons vegetable oil
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 onion, chopped
- 1 stalk green onion, chopped
- 2 cloves garlic, chopped
- 4 ounces canned baby corn, sliced in half, lengthwise
- 1 tomato, chopped
- 1 cup fresh pineapple, cut into cubes
- 14 ounces tofu, cut into pieces (soft or firm)
- In a small bowl, whisk together the ketchup, vinegar, wine, soy sauce and sugar.
- Heat a wok or large saute pan over high heat. When hot, swirl in the cooking oil. Add in green and red bell pepper and the onion. Stir fry for 30 seconds, until vegetables are slightly softened. Then add in the green onion and garlic and stir fry for another 10 seconds.
- Lower the heat to medium. Pour in the sauce mixture and bring to a simmer. Add in the baby corn, tomato, pineapple and tofu. Let simmer for 3 minutes.
Photography by Dan Jones, Interlink Books, an imprint of Interlink Publishing Group, Inc.