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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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.

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How to make crispy tofu

This recipe uses several tactics to get the crispiest tofu:

Press the 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.

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Use a high oven temperature

The high oven temperature helps to evaporate as much moisture as possible.

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Cornstarch

The cornstarch sticks to the tofu and gets crispy on the outside.

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The result: sweet and sour tofu that is SO crisp and delicious

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Why I love this Sweet and Sour Tofu with Pineapple

• Dietary needs — this dish is vegan, gluten-free, dairy-free, oil-free, and refined sugar free

• Vegan version of a classic — it's like sweet and sour chicken, but with tofu!

• Nutrient dense — with bell peppers and pineapple, you'll get a good serving of both fruits and vegetables in this meal

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Ingredient Notes

• Extra Firm Tofu: for the crispiest results be sure to use extra firm tofu.

• Cornstarch: this is necessary to get extra crispy tofu, so make sure you use it. You could sub arrowroot powder

• Maple Syrup: to keep this recipe completely fruit-sweetened, use date syrup instead

• Apple Cider Vinegar: or other light vinegar of choice

• Ketchup: look for a no added sugar ketchup

• Liquid Aminos: you could sub tamari or if you aren't gluten-free you can sub soy sauce

• Garlic

• Red Pepper Flakes: you could sub cayenne or chili powder

• Pepper

• Pineapple: fresh is ideal, but you could use frozen and thawed pineapple

• Red Onion: or white or yellow onion

• Bell Peppers: I used both red and green for some color, but you can choose any color you'd like

• Toppings: Sesame Seeds, Sliced Scallions

• White Rice: or rice of your choice

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How to make Sweet and Sour Tofu with Pineapple

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.

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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.

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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!

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Recipe Prayer

Thank you God for this meal. Help it nourish our bodies and keep us full. Amen.

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Related Recipes

Looking for other delicious plant-based dinner recipes? Try these next:

• Plant-Based Lo Mein
• Vegan Chickpea Broccoli Curry
• Plant-Based Pad Thai

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Tried this recipe?

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