Craving restaurant-style takeout but want something healthier and plant-based? This Sweet and Sour Tofu is a delightful blend of crispy tofu cubes, vibrant vegetables, and a sticky, tangy sauce. It’s a flavor bomb that’s both comforting and packed with protein, making it ideal for weeknight dinners or meal prep.
Special Sweet and Sour Tofu
🧡 IntroductionCraving restaurant-style takeout but want something healthier and plant-based? This Sweet and Sour Tofu is a delightful blend of crispy tofu cubes, vibrant vegetables, and a sticky, tangy sauce. It’s a flavor bomb that's both comforting and packed with protein, making it ideal for weeknight dinners or meal prep.
Servings: 4
Cost: 150
Ingredients
For the Tofu:
- 400 g firm tofu drained and cubed
- 2 tbsp cornstarch
- 1/2 tsp salt
- 2 tbsp oil for pan frying or air frying
For the Sauce:
- 1/4 cup ketchup
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
- 1/2 cup pineapple juice or water
- Optional: 1 tsp chili sauce for heat
For the Veggies:
- 1/2 cup pineapple chunks
- 1 bell pepper diced
- 1/2 onion chopped
- 1/2 cup carrot thinly sliced
- 1 tbsp oil
Instructions
Prep and Fry the Tofu:
- Pat tofu dry and cut into cubes.
- Toss with cornstarch and salt to coat.
- Heat oil in a nonstick pan and fry tofu until golden and crispy on all sides. Set aside.
Make the Sauce:
- In a bowl, mix ketchup, vinegar, soy sauce, sugar, pineapple juice, and cornstarch slurry. Stir well.
Stir-Fry the Veggies:
- In a wok or large pan, heat oil and sauté onions, carrots, and bell pepper for 3–4 minutes.
- Add pineapple chunks and cook for another 1–2 minutes.
Combine Everything:
- Pour the sauce into the pan with the vegetables and bring to a simmer until it thickens.
- Add the crispy tofu and toss well to coat everything evenly.
🌿 Serving Suggestions
- Steamed jasmine rice or brown rice
- Over noodles or cauliflower rice
- With a side of stir-fried greens or spring rolls