Description
This Sweet and Sour Tofu features crispy tofu tossed with vibrant bell peppers and a tangy sauce, creating a perfect balance of sweetness and acidity. It’s a delightful dish served over rice or quinoa, making it a colorful and satisfying meal.
Ingredients
Scale
- 1 block (14 oz) firm tofu
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 tablespoon sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the Tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top to press out excess moisture for about 15-20 minutes.
- Cut the pressed tofu into bite-sized cubes (about 1-inch pieces).
- Toss the tofu cubes with cornstarch in a mixing bowl until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden brown and crispy. Remove and set aside on a plate lined with paper towels.
- In the same skillet, add more oil if needed, then sauté the diced onion and minced garlic for 2-3 minutes until the onion is translucent.
- Add the diced red and green bell peppers and stir-fry for 3-4 minutes until slightly tender but still crisp.
- In a separate bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, sesame oil, and grated ginger. Pour this sauce into the skillet with the sautéed vegetables.
- Add the pineapple chunks and stir everything together. Let it simmer for 2-3 minutes to meld the flavors and thicken the sauce slightly.
- Gently add the crispy tofu back into the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes.
- For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the skillet, stirring until thickened.
- Serve the sweet and sour tofu over steamed rice or quinoa. Garnish with sesame seeds and chopped green onions.
Notes
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- For added crunch, consider including snap peas, carrots, or broccoli, adjusting the cooking time as necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes