Sweet and Sour Tofu
This Sweet and Sour Tofu is a vibrant dish that brings together tangy and sweet flavors, making it a joyful meal to share with loved ones. I love how the crispy tofu pairs perfectly with the colorful veggies and luscious sauce.
You know, there’s something so comforting about a good sweet and sour dish.
It takes me back to cozy dinners with my family, where laughter filled the air and the food was always bursting with flavor.
I developed this vegan version to not only satisfy my cravings but also to nourish my body with wholesome ingredients.
Plus, it’s super easy to whip up, making it perfect for a weeknight meal or a casual gathering.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using firm tofu here because it holds its shape well during cooking. You could also use extra-firm tofu if you prefer an even denser texture. For the sauce, feel free to adjust the sweetness or acidity to your liking—sometimes I add a splash more vinegar for an extra tang! And if you can find fresh pineapple, it makes a world of difference in flavor.
Tips & Notes
- •I keep my tofu in the fridge submerged in water to keep it fresh for longer.
- •If you have leftover sauce, it’s great as a marinade for veggies or other proteins!
Recipe Variations
- •Sometimes, I like to add in some broccoli or snap peas for extra crunch and nutrients.
- •If I'm feeling adventurous, I’ll toss in some cashews for a bit of extra texture and flavor.
Storage & Freezing
This dish keeps well in the fridge for about 3-4 days. Just store it in an airtight container. Reheat in a skillet over medium heat, adding a splash of water or vegetable broth to keep it from drying out.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just swap the soy sauce for tamari, and you're all set.
What can I use instead of tofu?
If you're not a tofu fan, you could use tempeh or even chickpeas for a different protein source—just adjust the cooking time accordingly.
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This Sweet and Sour Tofu is a vibrant dish that brings together tangy and sweet flavors, making it a joyful meal to share with loved ones. I love how the crispy tofu pairs perfectly with the colorful veggies and luscious sauce.
Ingredients
Instructions
- 1
Start by pressing your tofu to remove excess moisture. I usually wrap it in a clean kitchen towel and place a heavy skillet on top for about 15 minutes.
- 2
Once pressed, cut the tofu into bite-sized cubes. In a medium bowl, toss the tofu cubes with cornstarch until well-coated.
- 3
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 10 minutes. Be sure to turn them gently to avoid breaking.
- 4
While the tofu is cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, and ginger.
- 5
Once the tofu is crispy, add the sliced bell peppers and onion to the skillet. Stir-fry for about 3-4 minutes until the veggies are tender but still vibrant.
- 6
Pour the sauce over the tofu and veggies, then add the pineapple chunks. Stir everything together and let it simmer for another 2-3 minutes to combine the flavors.
- 7
Serve hot over rice or quinoa, and sprinkle with sesame seeds and chopped green onions if you like.
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