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–+ servings

Sweet and Sour Tofu

This is a perfect dish for anyone who loves a high protein meal. It is filled with great ingredients that make it the right sweet and sour taste. I used healthier ingredients for this recipe, but feel free to use the ingredients you already have.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 3 people
Calories 666 kcal

Equipment

  • Pan non-stick for tofu
  • sauce pot small ot medium sized for sauce
  • cutting board
  • measuring cups and spoons
  • spatula
  • knife
  • whisk
  • 2 small bowls

Ingredients
  

Sauce

  • 1/2 cup ketchup
  • 1/3 cup Pineapple juice + 2 tbsp
  • 1/2 cup White vinegar + 1 tablespoon
  • 1/4 cup Coconut aminos
  • 1/4 cup Coconut sugar
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 2 tsp cornstarch
  • 2 tsp. water

Vegetables

  • 1 green bell pepper
  • 1 red bell pepper
  • 1/2 white onion

For the Tofu

  • 14 oz. extra firm tofu equivalent to 1 block
  • 1/4 cup Gluten free flour
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 4 tbsp. oil I used vegetable oil
  • 3 tbsp. plant milk I used oat milk

To serve

  • 3 cups cooked rice
  • 2 tbsp. Green onions
  • 1 tsp Sesame seeds

Instructions
 

  • Crucial step, press the tofu and drain the water by using a dry towel to wrap around the tofu. Use a heavy flat object to place on top. ( see notes in how to texturize tofu)
  • Wash the vegetables and cut into cubed shapes.
  • In a sauce pot, add all of the sauce ingredients except the cornstarch and water. in a small cup( I used a measuring cup) mix the cornstarch and water together before adding it to the pot. On low to medium heat, mix thoroughly with a whisk. Leave the sauce for about a few minutes until it bubbles or boils. Stir every 1 minute or so, so it doesn't stick to the bottom.
  • Cut the tofu into cubed sizes. In a small bowl mix the flour and spices. In another bowl add the plant milk of your choice. Dip the tofu into the milk, next into the flour, and fry them afterwards with the 4 tbsp. of oil. In a non stick pan cook until golden brown. Make sure to gently lay the tofu on the pan of oil. (add more oil if needed)
  • Once the tofu is done set them aside or cook them with the veggies. In the same pan fry the onions and bellpepers for 5 to 8 minutes on medium high. Stir continuously. Add the tofu(if you haven't already) and sauce once the bell peppers are cooked to your liking.

Notes

  1. If you want the tofu to be more texturized, press the tofu with a towel for an hour with a heavy object on top. Freeze it over night and throw the excess water. Let it thaw or microwave it. It is optional to cut it before or after. 

Nutrition

Calories: 666kcalCarbohydrates: 94gProtein: 17gFat: 24gSaturated Fat: 2gTrans Fat: 1gSodium: 2103mgPotassium: 649mgFiber: 5gSugar: 27gVitamin A: 1762IUVitamin C: 90mgCalcium: 126mgIron: 3mg
Keyword sweet and sour sauce, tangy
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