Is sweet and sour tofu vegan?

This sweet and sour recipe is vegan but you may want to double check if you're ordering sweet and sour tofu from a restaurant.

Is sweet and sour tofu gluten-free?

To make this recipe gluten-free, make sure you use gluten-free tamari or coconut aminos instead of soy sauce.

Do I have to use cornstarch?

I would recommend it for best results. It's the best for making crispy tofu. If you have a corn allergy, you can use potato starch, arrowroot powder or tapioca starch.

Sweet and Sour Tofu

Description

This vegan sweet and sour tofu features crispy tofu with stir fried bell peppers and onions in a sticky, sweet and sour sauce.

Ingredients

For the Tofu:

1 block extra-firm tofu, pressed and cubed
2 tbsp cornstarch
½ tsp garlic powder
¼ tsp black pepper
¼ tsp salt
1 ½ tbsp oil

For the Sweet and Sour Sauce:

2 tbsp ketchup (30g)
2 tbsp rice vinegar (30g)
¼ cup soy or tamari (75g/ 60ml)
¼ cup brown sugar (or coconut sugar or maple syrup) (35g)
¼– ½ tsp chili flakes
2 cloves garlic, minced (12g)
2 tsp cornstarch mixed with ½ cup cold water

For the Veggie Stir Fry:

1 red bell pepper, chopped (155g/ 1.5 cups)
1 green bell pepper, chopped (150g)
1 small red onion, chopped (130g/ 1 cup)
4 green onions, thinly sliced (reserve some for topping)
2 tbsp toasted white or black sesame seeds, for topping
cooked rice of choice, for serving

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Instructions

Press Tofu: Cut tofu in half lengthwise, so you have two thinner rectangles, then wrap in clean kitchen towels. Place on a dinner plate or cutting board. Weigh tofu down with a heavy object like a cast iron skillet, or large pot for at least 20 minutes. Alternatively, use a tofu press.
Make Sauce: In a medium bowl, whisk together ketchup, vinegar, soy sauce, sugar, chili flakes, garlic and cornstarch-water mixture, until combined.
Coat Tofu: When you’re ready, cube the tofu into 1/2-inch pieces and add to a large bowl with the cornstarch, garlic powder, salt and pepper. Toss to coat until all pieces are covered in cornstarch.
Cook Tofu: In a large non-stick skillet, heat 1 ½ tbsp oil over medium-high heat. When the pan is hot, add the tofu (depending on the size of your pan, you may have to do this in batches). Cook for 6-8 mins, flipping pieces occasionally, until golden-brown and crisp on all sides. Transfer tofu to a plate and set aside.
Cook Veggies: To the same pan, add 2 tsp oil. Add peppers and onions. Cook for 5-7 min, stirring occasionally, until tender-crisp.
Finish Stir Fry: Give the sauce another stir then pour over the veggies and cook for 1-2 minutes until it starts to thicken. Add tofu and bring to a simmer and cook for 1-2 min, stirring continuously, until sauce is thickened and the tofu is well coated. Remove from heat.
Serve: Serve sweet and sour tofu over rice. Sprinkle with green onions and toasted sesame seeds.

Notes

Leftovers can be stored in a sealed container in the fridge for up to 5 days. Reheat in a pan or in the microwave until heated through.

Nutrition facts do not include rice for serving.

Nutrition

Serving Size: 1/4 of recipe
Calories: 260
Sugar: 18 g
Sodium: 655 mg
Fat: 11 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 12 g

Keywords: sweet and sour tofu