Ingredients
-
For the Sweet and Sour Sauce:
-
1/2 cup ketchup
-
1/4 cup rice vinegar
-
1/4 cup maple syrup or agave nectar
-
2 tablespoons soy sauce (or tamari for gluten-free)
-
1 teaspoon grated ginger
-
2 cloves garlic, minced
-
1 tablespoon cornstarch mixed with 2 tablespoons water
-
For the Tofu:
-
1 block (14 oz) extra-firm tofu, pressed and cubed
-
2 tablespoons cornstarch
-
1 tablespoon vegetable oil
-
1 Salt and pepper to taste
-
For Stir-Fry:
-
1 red bell pepper, sliced
-
1 green bell pepper, sliced
-
1 cup fresh pineapple chunks (or canned pineapple chunks, drained)
-
1 Sliced green onions for garnish
-
1 Cooked rice or noodles for serving
Directions
Serve the sweet and sour tofu and vegetables over cooked rice or noodles. Garnish with sliced green onions.
Feel free to adjust the sweetness or tanginess of the sauce by adding more or less maple syrup or rice vinegar according to your taste preferences.
Steps
|
1
Done
|
In a small bowl, whisk together all the sweet and sour sauce ingredients, except the cornstarch mixture. Set aside. |
|
2
Done
|
Toss the cubed tofu in cornstarch until well coated, season with salt and pepper. |
|
3
Done
|
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they are crispy and browned on all sides, about 5-7 minutes. Remove the tofu from the skillet and set it aside. |
|
4
Done
|
In the same skillet, add the sliced bell peppers and cook for 2-3 minutes until they begin to soften. |
|
5
Done
|
Pour the prepared sweet and sour sauce over the peppers. Add the pineapple chunks and bring the mixture to a simmer. |
|
6
Done
|
Stir in the cornstarch mixture and continue to simmer until the sauce thickens and becomes glossy. |
