Sweet and sour is a classic take-out meal. This yummy “make-at-home” Sweet and Sour Tofu recipe by Dianne Wenz, is quick to make, and rivals any restaurant version! Such a pretty dish too!

This tasty recipe is from Dianne’s fabulous book: Eating Vegan! Thank you, Dianne!

1

ABOUT THE RECIPE:

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

INGREDIENTS:

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

3

INSTRUCTIONS:

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.

4

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.

5

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.

6

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.

Ingredients

Directions

1

ABOUT THE RECIPE:

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

INGREDIENTS:

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

3

INSTRUCTIONS:

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.

4

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.

5

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.

6

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.

Sweet and Sour Tofu by Dianne Wenz

Excerpt from Eating Vegan, by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.

(Visited 391 times, 1 visits today)