Vegan Sweet and Sour Tofu
A healthier take on the classic takeout favorite, this Vegan Sweet and Sour Tofu features crispy tofu cubes in a tangy homemade sauce with colorful vegetables.
15 min
Prep
25 min
Cook
4
Serves
310
Calories
Macros · per serving
12g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 400 grams firm tofu
- 4 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 1 cup pineapple chunks
- 3 tablespoons apple cider vinegar
- 4 tablespoons ketchup
- 3 tablespoons brown sugar
- 2 cloves garlic
- 1 tablespoon ginger
- 1/2 cup water
- salt — to taste
- black pepper — to taste
Instructions
- 1
Press and drain the tofu, then cut it into 1-inch cubes.
- 2
In a bowl, toss the tofu cubes with 2 tablespoons of cornstarch, soy sauce, salt, and black pepper.
- 3
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
- 4
Chop the red and green bell peppers and onion into 1-inch pieces.
- 5
In the same pan, add 1 tablespoon of vegetable oil, then add the chopped bell peppers and onion. Stir-fry until slightly softened, about 5 minutes.
- 6
Add the pineapple chunks, minced garlic, and ginger. Stir-fry for an additional 2 minutes.
- 7
In a small bowl, whisk together apple cider vinegar, ketchup, brown sugar, and the remaining 2 tablespoons of cornstarch with 1/2 cup of water.
- 8
Pour the sauce into the pan and stir well. Let it simmer until it thickens, about 2-3 minutes.
- 9
Return the crispy tofu to the pan, toss everything to coat, and let cook for another 2 minutes.
- 10
Adjust seasoning with salt and black pepper if needed before serving.
Cook it this week.
NeatEat plans Vegan Sweet and Sour Tofu — and the rest of your week — around your budget, groceries included.