Sweet & Sour Tofu | Vegan special | pure vegetarian recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content while seitan is often less expensive.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a similar sweetness, while canned pineapple is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is a lower-sodium option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is a more economical option.

Press tofu to remove excess moisture, about 15 minutes.

Cut tofu into cubes and coat with cornstarch.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add tofu cubes and cook until golden brown on all sides, about 8-10 minutes.

Remove tofu from skillet and set aside.

In the same skillet, add bell peppers and onion; stir-fry until tender, about 3-4 minutes.

Add garlic and ginger; sauté until fragrant, about 1 minute.

Stir in pineapple chunks and cook for 2 minutes.

In a bowl, mix soy sauce, vinegar, sugar, and water until combined.

Pour sauce over vegetables and bring to a simmer.

Add cooked tofu back to the skillet and toss to coat in the sauce.

Cook for an additional 2-3 minutes until heated through.

Season with salt and black pepper to taste.

Garnish with sliced green onions before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens