Sweet And Sour Tofu
Sweet and Sour Tofu is a delicious vegan dish that balances tangy, sweet, and savory flavors. This recipe combines crispy tofu with a vibrant sauce made from brown sugar, soy sauce, and bell peppers, creating a perfect harmony of tastes. Ideal for a quick weeknight dinner or a special occasion, this dish is sure to impress.
Ingredients
- 16 oz Extra Firm Tofu 1 inch cubes, pressed and drained of liquid
- 1 Onion 1" x 1" pieces
- 2 Bell Pepper any color, 1"x1" pieces
- 1 Tbsp Ginger grated
- 1 Tbsp Garlic minced
- 3 Tbsp Brown Sugar
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Soy Sauce
- 1 Tbsp Ketchup
- 3 tbsp Corn Starch frying Tofu and for slurry
- Salt to taste
- Black Pepper to taste
Equipment
Instructions
- Lightly coat the Tofu cubes with corn starch, and fry in a pan with 2 Tbsp of oil until all sides of the cubes are golden and crispy. This step can also be done in the air fryer.
- In a cup make the Sweet and Sour sauce by combining Brown Sugar, Ketchup, Soy Sauce, and Apple Cider Vinegar. Whisk thoroughly.
- In a Wok over medium-high heat, heat up 1 tbsp of Oil, and add Garlic and Ginger. Saute for 1 minute. Then add the Onions, and Bell Peppers, allow them to brown slightly while maintaining most of their crispiness. Add the fried Tofu along with the Sweet and Sour Sauce. Mix well. Then add the corn starch slurry (2 Tbsp Corn Starch + 2 Tbsp of cold water). Stir and allow the sauce to thicken, should only take 30 seconds.
- Transfer to a bowl, and enjoy with some steamed rice.
Notes
- Pressing Tofu: Ensure to press the tofu well to remove excess moisture, which helps achieve a crispy texture.
- Frying Tofu: Fry tofu on medium heat to avoid burning and ensure even cooking.
- Sauce Consistency: Adjust the sauce thickness by adding more or less cornstarch.
- Fresh Pineapple: Use fresh pineapple for a more vibrant flavor, but canned works well too.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Video
Nutrition
Serving: 1ServingCalories: 390kcal
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