Ingredients
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For the Sweet and Sour Sauce:
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1/2 cup ketchup (gluten-free if needed)
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1/4 cup rice vinegar
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3 tablespoons brown sugar (or a sweetener of your choice)
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2 tablespoons tamari or soy sauce (gluten-free if needed)
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1 tablespoon cornstarch
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1/4 cup pineapple juice (from canned pineapple)
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1/4 cup water
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1/2 teaspoon ginger, minced
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1/2 teaspoon garlic, minced
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For the Tofu and Vegetables:
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1 block (14 oz) extra-firm tofu, cubed and pressed
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2 tablespoons cornstarch
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2 tablespoons vegetable oil
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 cup pineapple chunks (fresh or canned)
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1 Cooked rice or cauliflower rice, for serving
Directions
Enjoy this quick and easy vegan Chinese takeout-inspired dish that’s perfect for a satisfying weeknight meal.
Adjust the sweetness or tanginess of the sauce to your liking by adding more sugar or vinegar as needed.
Steps
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1
Done
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In a bowl, whisk together all the sweet and sour sauce ingredients until well combined. Set aside. |
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2
Done
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Cut the pressed tofu into bite-sized cubes. Toss the tofu cubes in cornstarch until they are lightly coated. |
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3
Done
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Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they become crispy and golden brown on all sides. Remove the tofu from the skillet and set it aside. |
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4
Done
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In the same skillet, add diced red and green bell peppers. Stir-fry for a few minutes until they start to soften. |
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5
Done
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Return the crispy tofu to the skillet with the peppers. Add the pineapple chunks and pour the sweet and sour sauce over everything. |
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6
Done
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Stir well to coat the tofu and vegetables with the sauce. Allow the mixture to simmer for a few minutes until the sauce thickens and everything is heated through. |
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7
Done
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Serve your Vegan Chinese Sweet and Sour Tofu over cooked rice or cauliflower rice. |
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