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How to Make Crispy Vegetarian Sweet and Sour Tofu

Transform your dinner with this irresistible Vegetarian Sweet and Sour Tofu recipe. Featuring golden, crispy tofu cubes and a medley of fresh vegetables in a perfectly balanced sweet and tangy sauce, this dish brings the flavors of your favorite Chinese restaurant right to your kitchen. It's a healthier, meat-free alternative that doesn't compromise on taste or texture.

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Recipe Details

Prep Time

40 minutes (including tofu pressing time)

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Vegetarian Sweet and Sour Tofu is a delightful plant-based twist on a classic Chinese takeout favorite. Crispy tofu cubes are tossed in a tangy, sweet sauce with colorful vegetables for a satisfying and flavorful meal.

Recipe Details

  • Prep Time: 40 minutes (including tofu pressing time)
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 1 cup pineapple chunks
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated

For the sauce:

  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  1. Press the tofu for 30 minutes to remove excess moisture. Cut into 1-inch cubes.

  2. In a bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.

  3. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the coated tofu and fry for 3-4 minutes on each side until golden and crispy. Remove and set aside.

  4. In the same skillet, add the remaining 1 tablespoon of oil. Sauté the onions, bell peppers, and pineapple chunks for 3-4 minutes until slightly softened.

  5. Add minced garlic and grated ginger, cooking for another minute until fragrant.

  6. In a separate bowl, whisk together all sauce ingredients until smooth.

  7. Pour the sauce into the skillet with the vegetables. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.

  8. Gently fold in the crispy tofu cubes, coating them with the sauce.

  9. Cook for an additional 2 minutes to heat through and allow the flavors to meld.

  10. Serve hot over steamed rice or noodles.

Chef's Notes

  • For extra crispy tofu, freeze and thaw it before pressing and cooking.
  • You can add other vegetables like carrots or snow peas for more variety and nutrition.
  • To make this recipe gluten-free, use tamari instead of soy sauce.
  • Leftover sweet and sour tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Nutritional Info

Per serving (approximate):

  • Calories: 300
  • Protein: 12g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Fat: 16g
  • Vitamin C: 80% of daily value
  • Iron: 15% of daily value

This dish is high in plant-based protein and provides a good source of vitamins and minerals from the vegetables. The tofu offers calcium and iron, while the bell peppers are rich in vitamin C.

Serving Suggestions

  • Serve over steamed jasmine rice or brown rice for a complete meal.
  • For a lower-carb option, serve with cauliflower rice or zucchini noodles.
  • Pair with a side of steamed edamame or a light miso soup for a balanced Asian-inspired dinner.
  • Garnish with sliced green onions and sesame seeds for added flavor and presentation.
  • This dish pairs well with a crisp white wine like Riesling or a light beer.