Sweet and sour tofu is a popular Asian-inspired dish that features crispy tofu cubes coated in a tangy and slightly sweet sauce, often accompanied by colorful vegetables. It's a flavorful and satisfying vegetarian or vegan option.
For the sweet and sour sauce:
- 1/4 cup (60 ml) of rice vinegar
- 2 tablespoons of ketchup
- 2 tablespoons of soy sauce or tamari (if gluten-free)
- 2 tablespoons of brown sugar or honey
- 1 tablespoon of cornstarch
- 1/2 cup (120 ml) of water
For the stir-fry:
- 1 tablespoon of vegetable oil
- 1 bell pepper, cut into strips
- 1 small onion, sliced
- 1 cup (150 grams) of pineapple chunks (fresh or canned)
- Optional: Other vegetables of your choice, such as carrots, broccoli, or snow peas
- Press the tofu to remove excess moisture: Place the tofu on a plate lined with paper towels or a clean kitchen towel. Place another layer of paper towels or a kitchen towel on top of the tofu, followed by a heavy object (such as a book or a plate). Let it sit for about 15-20 minutes.
- While the tofu is being pressed, prepare the sweet and sour sauce: In a small bowl, whisk together the rice vinegar, ketchup, soy sauce or tamari, brown sugar or honey, cornstarch, and water until well combined. Set aside.
- Once the tofu is pressed, cut it into bite-sized cubes. Place the cornstarch or flour in a shallow dish and coat each tofu cube in the starch, shaking off any excess.
- Heat 2 tablespoons of vegetable oil in a skillet or wok over medium-high heat. Add the tofu cubes and fry them until they become golden and crispy on all sides. Transfer the cooked tofu to a plate lined with paper towels to absorb any excess oil.
- In the same skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced onion, bell pepper, and any additional vegetables you are using. Stir-fry for a few minutes until they begin to soften.
- Add the pineapple chunks to the skillet or wok with the vegetables. Cook for another minute or two until heated through.
- Pour the sweet and sour sauce into the skillet or wok, stirring well to combine with the vegetables. Cook for a few minutes until the sauce thickens and coats the vegetables.
- Return the crispy tofu cubes to the skillet or wok with the sauce and vegetables. Gently toss everything together to ensure the tofu and vegetables are coated evenly.
- Continue cooking for another minute or two, allowing the flavors to meld together.
- Remove the skillet or wok from the heat and serve the sweet and sour tofu immediately over steamed rice or noodles.
