Sweet and Sour Tofu
Vegan Tofu Sweet and Sour - crispy fried tofu tossed with an incredibly delicious sticky sweet and sour sauce, pineapple, and bell pepper!
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Servings :
Calories : 595kcal
Ingredients
- ⅔ cup (130 g) basmati rice or up to 1 cup (200g) for a larger portion
- 7 oz (200 g) firm tofu
- 1 tbsp cornstarch
- 1 ½ tbsp oil
- ½ bell pepper cut into 1” (2.5cm) cubes
- ½ cup (90 g) pineapple pieces
Sweet & Sour Sauce
- ¼ cup (50 g) brown sugar
- ¼ cup (60 ml) water
- 3 tbsp apple cider vinegar
- 2 tbsp ketchup
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp cornstarch
- 1 tbsp pineapple juice from the pineapple can - omit if you use fresh pineapple
- ½ tsp grated ginger
Instructions
- Rice: Cook the rice according to the package instructions. → I only cook rice in a rice cooker! Makes truly the best rice!
- Tofu: Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes, place them with the cornstarch in a container, and shake well until the tofu is fully covered.
- Heat a skillet with one tablespoon oil over high heat, add the tofu, and fry for 5-10 minutes until crispy. Set aside.
- Sweet & Sour Sauce: Heat a skillet with ½ tablespoon oil. Add bell pepper and pineapple and stir-fry for five minutes.
- In a bowl, mix all the ingredients for the sweet & sour sauce. Add it to the skillet and cook while constantly stirring until thickened (~ 1-2 minutes). → Add more water if the sauce turns out too thick!
- Add tofu and stir well. Serve over rice! Feel free to sprinkle with sesame seeds and finely sliced scallions.
Notes
Leftovers can be stored for up to 3 days in the refrigerator.
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Nutrition
Calories: 595kcal | Carbohydrates: 99g | Protein: 15g | Fat: 15g | Saturated Fat: 1g | Sodium: 523mg | Potassium: 263mg | Fiber: 3g | Sugar: 38g | Vitamin A: 961IU | Vitamin C: 44mg | Calcium: 174mg | Iron: 2mg