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Sweet and Sour Tofu by Dianne Wenz



This tantalizing Sweet and Sour Tofu recipe by Dianne Wenz is sure to please your family any night of the week!

Serves 4
Prep time: 15 minutes / Cook time: 30 minutes
Leftover-Friendly, Nut-Free, Plan Ahead



2 teaspoons vegetable oil, divided
3 tablespoons low-sodium tamari or soy sauce, divided
3 tablespoons rice vinegar or white wine vinegar, divided
1 (14-ounce) package extra firm tofu, drained, pressed, and cubed
1 small sweet onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 cup canned diced pineapple, juice reserved
1 tablespoon tomato paste or ketchup
2 tablespoons maple syrup
1 tablespoon cornstarch
4 cups cooked rice of choice



Heat 1 teaspoon of oil in a large pan over medium-high heat, along with 1 tablespoon tamari and 1 tablespoon vinegar. Add the tofu to the pan and cook, stirring frequently, until it begins to brown on all sides, about 10 minutes. Transfer the tofu to a plate and cover to keep warm.


Add the remaining 1 teaspoon of oil to the pan along with the onion. Cook, stirring frequently, until it begins to brown, about 5 minutes. Add the bell peppers and the pineapple to the pan. Cook, stirring occasionally, until the vegetables have softened, about 10 more minutes. Add the tofu back into the pan.


Whisk together the tomato paste, maple syrup, cornstarch, remaining 2 tablespoons tamari, 2 tablespoons vinegar, and ½ cup of the reserved pineapple juice in a small bowl. Pour the mixture into the pan and gently stir to coat everything well. Cook for a few more minutes, until the sauce thickens and is heated through. Served over the cooked rice.


Dianne’s Note: If you’re pressed for time, you can used store-bought baked tofu and a bag of frozen stir-fry vegetables in this recipe. Baked tofu is already seasoned, so you can skip step 1. Just add it to the pan with the frozen veggies in step 2 and add the sauce after they’re both heated through.