Sweet and Sour Tofu

🧂 Ingredients

• 1 block tofu

  drained and pressed [https://www.shareasale.com/r.cfm?b=1691991&u=937997&m=105104]
• 2 tablespoons cornstarch

  divided
• 1 tablespoon water
• 1/2 cup ketchup
• 3 tablespoons pineapple juice

  if using canned pineapple, then just use the juice from the can
• 3 tablespoons rice vinegar
• 1/4 cup sugar
• 1 tablespoon vegan Worcestershire sauce

  or soy sauce
• 1/2 teaspoon red chili flakes

  optional, can use less for less spicy version
• 2 tablespoons oil*
• 1/2 onion

  large dice
• 2 cloves garlic

  minced
• 1 red bell pepper

  large dice
• 1 cup pineapple

  large dice (or use canned)
• 3 scallions

  sliced on the diagonal
• 2-3 cups cooked rice

  for serving

Instructions

• 1 Dain the tofu, then wrap in a paper towel to remove excess water. Cut into
  cubes, then toss with 1 tablespoon of cornstarch and set aside.
• 2 In a small bowl, whisk together the remaining tablespoon of cornstarch and water
  until combined. Then, whisk together the remaining sauce ingredients: 1/2 cup
  ketchup, 3 tablespoons pineapple juice, 3 tablespoons rice vinegar, 1/4 cup
  sugar, 1 tablespoon Worcestershire sauce and 1/2 teaspoon red chili flakes 
• 3 Heat a large skillet [https://amzn.to/2Qe0IJw] or work over medium heat. Add the
  oil and tofu and cook until all sides are golden brown and crispy. Remove and
  transfer to a bowl.
• 4 Add the onions, garlic, and peppers to the skillet [https://amzn.to/2Qe0IJw] and
  cook until veggies are softened and caramelized, for about 5 minutes, tossing
  often. Add the pineapple and the sauce and cook until the sauce thickens, about
  2 minutes. Add the tofu back in and coat until warmed through with the sauce.
• 5 Remove from heat and add in the scallions. Serve over warm rice.

Nutrition Info