Description
This sweet and sour tofu recipe is a homemade, plant-based version of a takeout classic. It’s crispy tofu coated in a thick and flavorful sweet and sour sauce.
Ingredients
Scale
- 1 (16 oz) block extra firm tofu
- 1/4 cup cornstarch
- 4 tbsp vegetable oil (or sesame oil) divided
- salt & pepper to taste
- 1 green bell pepper chopped
Sweet & Sour Sauce
- 3/4 cup pineapple juice
- 3/4 cup packed brown sugar
- 1/4 cup rice vinegar (or apple cider vinegar)
- 3 tbsp ketchup
- 3 tbsp soy sauce (or tamari sauce)
- 1 tbsp honey
- 1 1/2 tbsp cornstarch
- 2 tbsp water
- 4 – 5 drops (natural) red food coloring optional
Garnishes (optional)
- 3 green onions chopped
- 1/2 tsp sesame seeds
Instructions
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Start by draining and pressing the tofu for 30 minutes. Wrap the tofu in paper towels or a kitchen towel. Press the tofu using a tofu press or by placing it between two cutting boards with heavy books or weights on top.
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Meanwhile, make the sweet and sour sauce: add all of the ingredients except for the cornstarch, water, and food coloring (if using) to a saucepan and bring to a boil.
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In a small bowl, dissolve 1 1/2 tablespoons cornstarch in the water. Pour into the saucepan and stir continuously for 2 – 3 minutes. Simmer and stir the sauce until it thickens. Stir in the food coloring (if using) and remove from heat.
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Cube the tofu and toss it with cornstarch, salt and pepper (to taste) in a large freezer bag or bowl.
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In a large skillet over medium high heat, add 3 tablespoons vegetable oil (or sesame oil) and cook the tofu 3 – 4 minutes on each side, until browned and crispy. Transfer to a plate and set aside.
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Add the remaining 1 tablespoon of oil to the skillet over medium high heat and saute the green pepper 3 – 5 minutes, until barely tender.
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Add the tofu back into the pan and pour in the sauce. Stir to coat. Serve immediately. Optional: garnish with sesame seeds and green onions.
- Prep Time: 35
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: tofu