Vegan Sweet & Sour Tofu Stir-Fry

Instructions

1. 1

   Press the tofu to remove excess moisture, then cut into 1-inch cubes.

2. 2

   Toss the tofu cubes in 3 tablespoons of cornstarch until evenly coated.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu and fry until golden and crispy on all sides, about 10 minutes. Remove and set aside.

4. 4

   Cut the red and green bell peppers into strips, slice the carrots, and chop the onion. Mince the garlic and ginger.

5. 5

   In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onion, garlic, and ginger, and sauté for 2 minutes until fragrant.

6. 6

   Add the bell peppers, carrots, and broccoli to the skillet, and stir-fry for 5 minutes until the vegetables are tender-crisp.

7. 7

   In a bowl, combine the pineapple juice, soy sauce, rice vinegar, ketchup, and brown sugar. In a separate small bowl, mix 1/4 cup water with 1 tablespoon cornstarch to create a slurry.

8. 8

   Add the pineapple chunks and the sauce mixture to the skillet. Stir well and bring to a simmer.

9. 9

   Pour in the cornstarch slurry, stir, and cook for 2-3 minutes until the sauce thickens.

10. 10

    Return the tofu to the skillet and toss to coat with the sauce and vegetables. Cook for another 2 minutes to heat through.

11. 11

    Serve the sweet and sour tofu stir-fry over steamed rice or noodles.