Inspired by a classic takeout favorite, this sweet and sour tofu has crispy tofu pieces, pineapples, bell peppers, and onions swimming in a rich and savory sauce. Serve over white rice for a delicious meal that everyone will love!
Ingredients
• 1 (16-ounce) block extra-firm tofu, drained and pressed for 20-30 minutes
• 6 tablespoons cornstarch, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon fresh cracked black pepper
• ¼ cup vegetable oil
• ½ cup vinegar
• ⅓ cup ketchup
• ¼ cup vegan-friendly granulated sugar
• 1 teaspoon red pepper flakes, optional
• 1 (8-ounce) can pineapple chunks, drained
• 1 small white onion, chopped
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 to 2 Fresno chiles or serrano peppers, deseeded, deveined, and finely diced (optional)
• 6 cloves garlic, minced
• White rice, for serving
• Toasted sesame seeds, for garnish, optional
• Sliced green onion, for garnish, optional
Instructions
Tear the tofu into ½ - inch bite-size pieces and place them into a shallow bowl. Sprinkle 3 tablespoons of cornstarch and 1 teaspoon of salt onto the tofu pieces and toss to combine, ensuring each piece is coated.
Heat the oil in a large wok or sauté pan over medium-high heat. Once the oil is hot, add the tofu pieces and cook, tossing often, until the tofu turns golden-brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the crispy tofu from the wok and transfer to a paper-towel lined plate.
Meanwhile, place the vinegar, sugar, ketchup, red pepper flakes, remaining salt and 3 tablespoons of cornstarch in a bowl with ½ cup of water and whisk to combine. Set aside.
Next, reduce the heat to medium on the stovetop and add the pineapple, onion, bell peppers, chilies, and garlic to the wok. Cook, stirring often, until the onions are translucent, and the garlic is fragrant, 4 to 5 minutes. Pour in the reserved sauce and simmer until the sauce thickens and reduces by about a third, 5 to 6 minutes.
Add the reserved tofu to the wok and toss to combine until heated through and thoroughly coated in the sauce, 2 to 3 minutes.
Serve over white and garnish with sesame seeds and green onions, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/sweet-and-sour-tofu/