Description
This sweet and sour tofu recipe is a quick and tasy dinner option that’s much better than takeout – and is ready in just 20 minutes!
Ingredients
Units
Scale
- 14 ounces medium firm tofu
- 1 red bell pepper, cored and chopped into bite size pieces
- 1 green bell pepper, cored and chopped into bite size pieces
- 2 tablespoons vegetable oil
- cornstarch for dusting
For the Sweet and Sour Sauce:
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 3 tablespoons rice vinegar or cider vinegar
- 1/3 cup water
Instructions
- Whisk all the ingredients for the sweet and sour sauce (until sugar has dissolved) in a bowl and set aside.
- Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier (should not be pooling water on your cutting board). Slice tofu into 1 inch cubes.
- Dust tofu with potato starch until all sides are well coated.
- In a large pan over high heat, add oil and tofu and fry until all sides are slightly golden (about 7 minutes). Transfer tofu to a plate and set aside.
- Add red and green bell pepper to the pan and cook for 3-5 minutes, until peppers have softened but still yield a crunch.
- Return tofu to the pan, add sauce and stir until tofu and bell peppers are coated.
- Turn the heat off, transfer to a plate and serve.
Notes
This Vegan Sweet And Sour Tofu Recipe will keep in the fridge for up to 2 days.
Cornstarch not only creates the trademark gooey thickness in Chinese sauces. It can also be used to add crispiness to tofu, meats and vegetables when they are lightly fried.
Nutrition
- Serving Size:
- Calories: 187
- Sugar: 11 g
- Sodium: 452.6 mg
- Fat: 8 g
- Saturated Fat: 1.7 g
- Carbohydrates: 18.6 g
- Fiber: 2.4 g
- Protein: 9.9 g
- Cholesterol: 3.5 mg