Sweet and sour Tofu, cooked in just 25 minutes. This classic Chinese food that is better and healthier than served in restaurants
Tofu can be so bland and boring if you don’t know how to cook it. I didn’t like it at the beginning, but since I found some tofu recipes I fall in love with tofu. I am sure you try this recipe, you’re going to fall in love with this versatile ingredient.
This recipe is perfect for carnivores, people transitioning to a plant-based diet or anyone that is looking for a vegan/veg version of sweet and sour chicken
Ingredients
For the sweet and sour tofu:
2 tbsp soy sauce
1 tbsp vinegar
10 ounces firm tofu (275 g), cubed
6 tbsp cornstarch
1-2 tbs Extra virgin olive oil
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 onion, chopped
Ingredients for the sweet and sour sauce:
1/4 cup ketchup
1 tbsp vinegar
1 tsp soy sauce
6 tbsp water (100 ml)
1 tsp cornstarch
Instructions:
- Mix soy sauce and apple cider vinegar in a bowl until well combined.
- Add the tofu cubes and let rest for 5-10 minutes.
- Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
- Cook the tofu cubes in a skillet with a little bit of extra virgin olive oil over medium-high heat until all sides are golden brown. Remove tofu from pan and set aside.
- Stir fry the veggies in the skillet with oil over medium-high heat until golden brown. Set aside.
To make the sauce just mix all the ingredients until well combined. - Add the sauce to a saucepan and cook until it thickens, stirring frequently.
- Mix the tofu, veggies and sauce in the skillet, stir and cook for about 5 minutes over medium heat, stirring occasionally. 8. Serve with some sesame seeds on top.
you can keep leftovers in a sealed container in the fridge for 3 days.
I hope you will like this recipe. if you like it pls give me an up vote
Thanks!!