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Sweet and Sour Tofu with Pineapple

Sweet and Sour Tofu with pineapple and bell peppers - the whole food plant-based version of sweet and sour chicken. High protein, gluten-free, and incredibly delicious!

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

15

minutes

Cook:

45

minutes

TOtal:

60

minutes

Ingredients

  • 2 Blocks Extra Firm Tofu, pressed & cubed
  • 1/3 Cup Cornstarch
  • 1/2 Cup Maple Syrup
  • 1/4 Cup Apple Cider Vinegar
  • 3 Tablespoons Ketchup
  • 2 Tablespoons Liquid Aminos or Tamari
  • 2 Cloves Garlic, minced
  • 1 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Pepper
  • 2 Cups Cubed Pineapple
  • 1 Medium Red Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, diced
  • Toppings: Sesame Seeds, Sliced Scallions
  • White Rice, to serve

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  2. In a medium bowl, toss the cubed tofu with the cornstarch.
  3. Transfer to the prepared baking sheet and bake for 35-40 minutes.
  4. Meanwhile, make the sauce. In a small bowl, mix the maple syrup, apple cider vinegar, ketchup, liquid aminos, garlic, red pepper flakes, and pepper.
  5. Heat a non-stick pan to medium heat. Add the onion, and peppers. Sauté, using the sauce as the cooking liquid, until the veggies are soft.
  6. Stir in the pineapple and cook a few minutes more.
  7. When the tofu is ready, add the tofu to the pan and stir to coat. Serve and enjoy!