Sweet and Sour Tofu Recipe

Ingredients

• 1 (16 ounce) block firm tofu (or extra firm tofu pressed, and torn into 1 to 2 inch pieces*) Review
• 1 TBSP soy sauce (gluten free if needed, or liquid aminos or tamari) Review
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 3333/10000 cup cornstarch
• 1/4 cup oil for frying

Sweet and Sour Sauce

• 1/2 cup sugar
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 medium bell pepper, chopped, chopped
• 1/2 cup chopped/cubed pineapple
• 1/2 medium red onion (chopped)
• 1 teaspoon corn starch
• 1/2 tablespoon sesame seeds (for garnish)

Crispy Tofu

1. In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the garlic powder, sea salt, ground black pepper and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the cornstarch.
2. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.

Sweet and Sour Sauce + Putting it All Together

1. In the same pan, lower the heat to over medium-high heat, and add in the onions, pineapples and bell peppers.
2. Saute until the onions are translucent and the pineapples are slightly browned, about 5 minutes.
3. In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined.
4. Pour in the sauce over the veggies. Bring to a slight boil, then reduce to a simmer for about 5 minutes.
5. Add back in the crisped up tofu, and stir to combine.
6. Combine 1 tsp corn starch with enough water to create a slurry, then add to the tofu mixture to thicken the sauce.
7. Remove from heat and top with sesame seeds. Serve over rice and enjoy!