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!
Sweet and sour chicken is one of those classic recipes that (almost) everyone enjoys. There's something about that combo of sweet and sour that makes it irresistible.
Of course, I'm taking the classic meat-based recipe and giving it a vegan spin: sweet and sour tofu.
The key to this recipe is texture. Making the tofu crisp is what turns this recipe from good to great.
This recipe uses several tactics to get the crispiest tofu:
Pressing the tofu helps release some of the moisture.
If you don't have a tofu press, don't worry - I don't either! Just place the tofu between two baking sheets and place a heavy object on top. I use cans of beans.
The high oven temperature helps to evaporate as much moisture as possible.
The cornstarch sticks to the tofu and gets crispy on the outside.
The result: sweet and sour tofu that is SO crisp and delicious
Step 1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
Step 2. In a medium bowl, toss the cubed tofu with the cornstarch.
Step 3. Transfer to the prepared baking sheet and bake for 35-40 minutes.
Step 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.
Step 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.
Step 6. Stir in the pineapple and cook a few minutes more.
Step 7. When the tofu is ready, add the tofu to the pan and stir to coat. Serve and enjoy!
Thank you God for this meal. Help it nourish our bodies and keep us full. Amen.
Looking for other delicious plant-based dinner recipes? Try these next:
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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!
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