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Sweet & Sour Beancurd

A sweet and a sour touch to the beancurd will bring beancurd dishes to the next level.


Serves (4 to 5)


As necessary


Ingredients (A)

2 pieces (2 by 2inches)

If necessary


Ingredients (B)

50 grams

50 grams

2 pieces


Ingredients (C)

2 tablespoons

1 tablespoon

1 teaspoon

If necessary

As necessary


Ingredients (D)

1 teaspoon


1 teaspoon



Ingredients (E)

As necessary


As necessary



Cooking Oil



Tofu/Bean curd (cut into squares)




White Onion (cut into squares)

Green Capsicum (cut into squares)

Red chilli (slice diagonally)



Chilli Sauce 

Tomato Sauce


Tamarind Paste




Corn Flour


Sweet Potato Flour

Water (mix with the flour above)



Sweet Pineapple (diced)


Can Pineapple



1. Cut and fry the Ingredients (A) drain and leave it aside.

2. Cut the Ingredients (B) and remove the seeds from the capsicum and chilli and rinse it and drain it. 

3. Soak the tamarind from Ingredients (C) in water and take out the seeds and leave it aside.

4. Heat the oil in a wok and fry the Ingredients (A) until golden brown and add in Ingredients (B) and fry it for few seconds then remove it and strain it and leave it aside.

5. Remove excess oil from the wok and leave only 1 tablespoon oil in the wok and add in the Ingredients (C) and simmer it well.

6. If preferred add in extra tamarind juice and sugar according to your own preference.

7. Add in salt if its necessary.

8. Then add in the Ingredients (A & B) stir it well.

9. To make it thick, add in Ingredients (D) stir it well.

10. Finish it off, with Ingredients (E) and serve it immediately.


Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Sweet & Sour Beancurd.