Sweet & Sour anything was always my favorite Chinese takeout but once I cleaned up my diet; my gut just couldn’t handle the grease and sodium anymore. This recipe recreates the bright and tangy flavor of Sweet & Sour Sauce without all the “gunk”.
The sauce is super easy to make, and much of the cook time for this recipe is inactive. Most of the ingredient list is pantry staples; the exception being pineapple juice, which I’d argue you should always have in your pantry for this recipe…and cocktails.
Instead of ordering greasy delivery, whip up this quick Sweet & Sour Tofu for dinner tonight.
Sweet & Sour Tofu
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Loading...A delicious plant-based alternative to Chinese takeout.
Ingredients
- 1 block tofu, pressed and cubed
- Olive oil
- 3 Tbsp cornstarch, (2 for tofu and 1 for sauce)
- 2 Tbsp coconut aminos
- 3 Tbsp apple cider vinegar
- 4 Tbsp pineapple juice
- 3 Tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp ginger powder
- 2-3 cups assorted vegetables, chopped
Instructions
Preheat oven to 400°F.
Toss tofu cubes in 1 tsp olive oil and coat with 2 Tbsp cornstarch. Spread cubes on a baking tray lined with parchment paper.
Bake tofu cubes for 30 minutes, rotating cubes halfway through.
Whisk all the sauce ingredients in a bowl. Near the end of the oven cook time, heat a pan on medium heat and add 2-3 cups of assorted veggies to saute. Once the veggies are cooked, add the sauce to the pan. Cook for about 2 minutes, stirring frequently as sauce thickens.
Add the tofu cubes to the pan and cook for another minute until everything is well combined.
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