SWEET AND SOUR TOFU RECIPE (VEGAN)
Vegan Sweet and Sour Tofu, a super tasty and simple Thai dish made with crispy pan seared tofu cubes that are finished in a luscious sweet and sour sauce and vegetables.
Provided by Florentina
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Add all of the sauce ingredient to a bowl and whisk them together. Set aside.
- Try to drain and press the tofu in advance. Use a cotton tea towel to pat it dry as best as you can. Slice it lengthwise and pat dry again. Continue cutting the tofu into small cubes and pat them dry some more. If prepping tofu in advance you can place it in the fridge at this point and allow to air dry overnight. This step will really help your tofu get extra crispy.
- Just before cooking dust the tofu cubes with the tapioca and use your hands to toss it well to coat all over.
- Preheat a large cast iron skillet over medium flame and add a drop of olive oil, enough to coat the entire bottom. Start adding the tofu cubes and pan sear on all sides until golden. Transfer to a bowl until needed. Make sure to work in batches so you don't overcrowd the pan.
- After pressing the tofu and tossing it in the tapioca place it on a parchment lined baking sheet or air fryer basket. Air fry between 375" and 400"F for 14 minutes flipping it half way. (If the tofu is well pressed the 375" temperature is perfect, otherwise air fry at 400"F). Add it to the pan with the sauce and vegetables and cook everything together until the sauce starts to thicken and tofu is nicely coated all over. Enjoy!
- Follow the exact recipe above and bake the tofu at 400"F on a parchment lined baking sheet for about 25 minutes (or until golden) tossing it half way. Meanwhile prepare the sauce and toss everything together.
- Cut the bell peppers and scallions into one inch pieces, discard the core from the peppers.
- Add the peppers and scallions to the skillet together with a drizzle of oil (or a splash of water) and pinch of sea salt. Stir fry a few minutes until the peppers just begin to soften.
- Pour the sweet and sour sauce over the peppers and bring to a simmer. Add the tofu and give it a good stir. Cook everything together until the sauce starts to thicken and tofu is nicely coated all over.
- Serve hot over a bed of rice or tossed with soba or ramen noodles.
Nutrition Facts : Calories 149 kcal, Carbohydrate 24 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, Sodium 377 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
SWEET & SOUR TOFU
Enjoy our sweet and sour tofu for one. With pineapple, red pepper, onion and Chinese flavourings, it's vegan and healthy, delivering three of your 5-a-day
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
- Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.
- Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.
Nutrition Facts : Calories 530 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
SWEET AND SOUR TOFU VEGGIES
Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!
Provided by Candice
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 19
Steps:
- In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
- Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
- In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
- In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
- Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.
Nutrition Facts : Calories 665.6 calories, Carbohydrate 94 g, Fat 22.8 g, Fiber 9.5 g, Protein 28.6 g, SaturatedFat 3.3 g, Sodium 631.8 mg, Sugar 25.3 g
SWEET AND SOUR TOFU
Sweet and sour tofu, made in just 30 minutes. A plant-based version of this classic Chinese food that is much healthier than take-out!
Provided by Iosune
Categories Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- Mix the soy sauce or tamari and apple cider vinegar in a bowl until well combined.
- Incorporate the tofu cubes and let marinate for at least 5 minutes.
- Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch. Add more cornstarch if needed.
- Heat half of the oil in a skillet and when it's hot, add the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set it aside.
- Heat the other half of the oil in the skillet and when it's hot, incorporate the veggies (carrot, green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown. Set aside.
- To make the sauce just mix all the ingredients until well combined.
- Pour the sauce into the skillet and cook until it thickens, stirring frequently.
- Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
- Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
- Keep the leftovers in a sealed container in the fridge for up to 1 week.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 380 calories, Sugar 25.8 g, Sodium 1248 mg, Fat 10.8 g, SaturatedFat 1.9 g, Carbohydrate 58.6 g, Fiber 5.2 g, Protein 15.9 g
CHINESE SWEET AND SOUR VEGETABLES
We had this tonight and it was just wonderful so I thought I would share. The sauce is just thick enough to stick to the vegetable perfectly.
Provided by Nimz_
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
- Add carrots, cover and steam for 4 minutes.
- Remove lid and add an additional 1/4 cup water and bring to a boil.
- Add broccoli and red peppers.
- Reduce heat to medium.
- Cover and steam another 4 minutes or until vegetables are crisp-tender.
- Meanwhile, combine cornstarch and sugar in small bowl.
- Blend in pineapple juice, soy sauce and vinegar until smooth.
- Transfer vegetables to colander and drain.
- Stir pineapple mixture and add to skillet.
- Cook and stir 2 minutes or until sauce boils and thickens.
- Stir in sesame oil.
- Return vegetables to skillet along with the green onions and toss with sauce.
PINEAPPLE TOFU STIR-FRY
At last--a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Stir Fry Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
- Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 34.8 g, Fat 11.5 g, Fiber 3.6 g, Protein 10.2 g, SaturatedFat 1.4 g, Sodium 362.7 mg, Sugar 26.1 g
SWEET AND SOUR TOFU
An easy and zingy sweet and sour stir-fry. If you're not sure if you like tofu, try this!
Provided by polaris
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
- Slice tofu into chunky, bite-sized pieces.
- Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
- Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 57 g, Fat 11.3 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 557.8 mg, Sugar 30.3 g
INDONESIAN SWEET AND SOUR TOFU WITH VEGETABLES
Make and share this Indonesian Sweet and Sour Tofu With Vegetables recipe from Food.com.
Provided by Sharon123
Categories Soy/Tofu
Time 40m
Yield 4-6
Number Of Ingredients 16
Steps:
- Press tofu by placing paper towel over tofu and placing a heavy saucepan over the top.
- Let sit while you prepare rest of recipe.
- Mix the cornstarch with 3 tablespoons of the broth in a small cup until well blended.
- Add the rest of the broth, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.
- Heat the oil in a wok or large frying pay over high heat.
- Stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.
- Add the pepper, celery, and mushrooms and stir-fry for another 3 to 5 minutes.
- Stir the sauce well and add it to the vegetables.
- Cook until the mixture thickens. Cut tofu in strips or cubes.
- Add tofu to vegetables and cook until the tofu is thoroughly heated.
- Serve immediately over rice.
Nutrition Facts : Calories 229.4, Fat 11.7, SaturatedFat 2, Sodium 590.5, Carbohydrate 23, Fiber 3.3, Sugar 14.8, Protein 11.7
More about "sweet and sour tofu veggies food"
SWEET AND SOUR TOFU - PLANT-BASED COOKING
From plantbasedcooking.com
3.6/5 (20)Total Time 1 hr 5 minsCategory Main DishesCalories 347 per serving
- Prepare the tofu by pressing: Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
- Prepare marinade in a wide container and place pressed tofu into it for another 30 minutes, covering on all sides.
- Lightly coat a non-stick cookie sheet with spray and place marinaded tofu cubes on sheets keeping them separated. Reserve marinade for the sauce. Bake for 15 minutes, flip tofu and cook for another 15 minutes until toasty brown.
SWEET AND SOUR TOFU - THE HIDDEN VEGGIES
From thehiddenveggies.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 423 per serving
- Make the sweet and sour sauce by adding apple cider vinegar, brown sugar, ketchup, soy sauce, pineapple juice, and corn starch to a small saucepan and then heat until the sauce thickens and comes to a boil. Turn off the sauce and set it aside.
SWEET AND SOUR TOFU | PICKLED PLUM - EASY AND TASTY RECIPES
From pickledplum.com
5/5 (8)Total Time 20 minsCategory VeganCalories 187 per serving
- Whisk all the ingredients for the sweet and sour sauce (until sugar has dissolved) in a bowl and set aside.
- Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1 inch cubes.
- In a large pan over high heat, add oil and tofu and fry until all sides are slightly golden (about 7 minutes). Transfer tofu to a plate and set aside.
EASY STIR-FRY SWEET AND SOUR VEGETABLES RECIPE
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SWEET AND SOUR VEGETABLE RECIPE WITH TOFU & BROWN RICE BY ...
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From eatgood4life.com
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Cuisine AsianCategory Main Course, Mains, Side DishServings 4Estimated Reading Time 4 mins
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From ohmyveggies.com
5/5 (1)Total Time 1 hr 10 minsCategory Main Course, Side DishCalories 184 per serving
- Preheat oven to 400ºF and grease an 8x8-inch baking dish with coconut oil or coat with cooking spray.
- Whisk together the orange juice, rice vinegar, brown sugar, ketchup, soy sauce, garlic and ginger in a small bowl. Set aside.
- In a large bowl, gently toss the tofu with the cornstarch, being careful not to break the tofu. Once the tofu is coated with the cornstarch, transfer it to the prepared baking dish. Add the bell peppers and pineapple, then pour in the sauce and gently stir to coat.
- Place the baking dish in the oven and bake for about 40 minutes or until the sauce has thickened, stirring halfway through the cooking time. Let stand for 5 minutes, then serve over rice or quinoa and garnish with green onions.
SWEET AND SOUR TOFU: TANGY, TASTY, AND TOTALLY VEGAN
From tofubud.com
5/5 (1)Total Time 30 minsServings 4
- Press your tofu using a tofu press or a chopping board and kitchen roll, ensuring any excess moisture is absorbed.
- Place the tofu pieces in a regular-sized bowl. Add the 1 tbsp of soy sauce to the tofu, and toss the two ingredients together until the tofu is fully coated.
- Add the garlic powder, black pepper, cornstarch, and sea salt to the bowl and combine them. Make sure the pieces of tofu are fully covered.
- Place a pan or a wok on the stove and increase the heat to medium-high. Add the frying oil to the pan, and once it is sizzling, place the tofu on the pan. Cook the tofu for 5-8 minutes, until it is crispy and golden brown. If you have a lot of tofu, you might want to do this in batches!
HEALTHY VEGETARIAN SWEET AND SOUR TOFU - ASIAN CAUCASIAN ...
From asiancaucasian.com
5/5 (6)Total Time 20 minsCategory DinnerCalories 299 per serving
- Drain the tofu block and tightly wrap with paper towels or a kitchen towel to remove excess liquid. Let sit for at least 30 minutes. Place on a cutting board and cut the tofu into one-inch cubes.
- Place the cornstarch into a shallow dish (like a pie pan). Lightly toss the tofu cubes into the cornstarch to coat all sides. Heat a heavy skillet on medium high heat using 2 tablespoons of the canola oil. Add the tofu cubes and brown the tofu on all sides, about 3 to 4 minutes, until crispy. Remove the tofu from the pan and set aside.
- In the same pan, add the remaining one tablespoon of canola oil and heat on medium-high. Add the minced garlic, onions, and bell peppers. Sauté until fragrant and onions are translucent. Remove the pan from the heat.
- In a small mixing bowl, whisk together the soy sauce, apple cider vinegar, ketchup, honey, ginger, and red pepper flakes. In a separate small bowl, whisk together the corn starch with 2 tablespoons water.
SWEET AND SOUR TOFU (糖醋豆腐) - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 1Calories 484 per servingCategory Main Course
- Cut the pressed tofu into bite-size, about 2 inches square. Season with light soy sauce and set aside for 30 minutes to drain off the excess liquid.
- Coat the tofu with cornstarch. Shake off the excess. Pan-fry the tofu with some oil in a pan, to brown both sides. Removed.
- Saute the minced garlic and ginger until aromatic. Add the vegetables and stir-fry over high heat until they start to smell fragrant.
VEGAN SWEET AND SOUR TOFU - CUPFUL OF KALE
From cupfulofkale.com
4.5/5 (22)Category MainsCuisine Chinese, VeganTotal Time 25 mins
- Place all the sauce ingredients apart from the cornflour and water in a saucepan on medium heat. Whisk and bring to a gentle simmer.
- Mix the cornflour and water in a bowl then add the slurry to the sauce, continuing to whisk it all together. The sauce will thicken a bit, give it a minute or two and then turn off the heat.
- Slice the block of tofu in half and then into six strips. Now you can use your hands to break each strip into about four or five chunks inch chunks. If you find that too tricky you can score a line with the knife first before breaking up, or just cut into cubes. It doesn't really matter what size you make the chunks, just make sure they are roughly the same size.
- Place the tofu chunks into a bowl with the cornflour, garlic, ginger, salt and pepper. Toss well so all the edges of the tofu is fully coated in the flour. If you need to add a little more cornflour then do so.
CRISPY SWEET & SOUR TOFU - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.3/5 (44)Category Main CourseServings 4Total Time 40 mins
- Drain the brick of tofu from the packaging water and cut into bite size cubes. Allow the cubes to sit on a clean tea towel or paper towel to get rid of excess water while you prepare the sauce.
- In a small saucepan, heat 2 teaspoons of vegetable oil over medium-low heat. Add minced garlic, ginger, and chili pepper flakes. Stir for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic or ginger. Add in the remaining sauce ingredients and whisk together over medium heat until just bubbling. Then whisk in the cornstarch and water mixture. Whisk frequently for 10 to 12 minutes until thickened and reduced. Remove from the heat and set aside while you prepare the crispy tofu.
SWEET AND SOUR TOFU WITH VEGETABLES & PINEAPPLE - KRUMPLI
From krumpli.co.uk
Cuisine Anglo ChineseTotal Time 30 minsCategory Vegetarian RecipesCalories 464 per serving
- Place all of the ingredients for the sauce into a saucepan with the exception of the cornflour and bring to a boil.
SWEET AND SOUR TOFU (VEGAN EASY RECIPE) - PLANT BASED JESS
From plantbasedjess.com
4.3/5 (3)Total Time 25 minsCategory Main Course
- In a medium bowl, add the cubed tofu, sprinkle the salt over and toss. Then, add the cornstarch and stir gently to coat each of the pieces. Set aside.
- Warm a large pan, then add the sesame oil (if using) and let it warm up a bit without smoking (you can also avoid the use of oil by using a non-stick pan). Then, transfer the tofu and cook on medium-high heat until crispy and browned while flipping the pieces once in a while. This might take about 15-20 minutes.
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- When the tofu is done cooking, add the sauce mixture to the pan over the tofu and stir to combine. Keep cooking on medium-high heat while stirring often until the sauce is bubbly and has thickened up (should take only 3 minutes or so).
30 MINUTE SWEET AND SOUR TOFU - DARN GOOD VEGGIES
From darngoodveggies.com
Cuisine ChineseTotal Time 30 minsCategory EntreeCalories 268 per serving
- Step ons is to make a batch of the sweet and sour sauce. It’s as simple as whisking the ingredients together in a pot. Placing it over medium heat and whisking until it’s thickened. 7 minutes tops! Instructions in notes.
- Next, toss the tofu with arrowroot starch to coat. Heat some oil in a cast iron pan (or nonstick) and once warm, add in the tofu, being careful not to crowd the pan. The tofu will stick together. Sear on each side until golden. Remove from the pan and set aside.
- Add in the onion, bell pepper, and pineapple. Sauté until the onion is soft and translucent. Add the tofu back into the pan along with the sweet and sour sauce. Stir to combine and warm through. Serve over rice. Enjoy!
CRISPY SWEET AND SOUR TOFU (EASY - OKONOMI KITCHEN
From okonomikitchen.com
4.3/5 (3)Total Time 20 minsCategory EntreeCalories 251 per serving
- Once the tofu has fully thawed, remove from the package and drain excess liquid. Then cut into 3/4 inch cubes. If you have fresh tofu that hasn't been frozen, press for 15 minutes using a tofu press or by placing it between two clean towels and placing a heavy object on top. Then dust corn starch over the tofu until lightly coated.
- Air fryer method: Air fry at 400 F for 5 minutes. Shake the air fryer basket and then air fry for another 3-4 minutes until lightly golden.
- Oven method: Bake at 400F for 15 minutes. Flip the pieces of tofu and bake for another 8-10 minutes or until the edges are crispy.
- While the tofu is baking, chop the bell peppers and onions into 1/2-3/4 inch pieces. Prepare the sweet and sour sauce if you don't have any on hand.
SWEET AND SOUR TOFU RECIPE (VEGAN) - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
Ratings 190Category DinnerCuisine AsianTotal Time 40 mins
- 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.
- In the same pan, lower the heat to over medium-high heat, and add in the onions, pineapples and bell peppers.
SWEET AND SOUR TOFU - EASY AND TASTY VEGAN ASIAN RECIPE
From greenbowl2soul.com
5/5 (11)Total Time 35 minsCategory Main CourseCalories 158 per serving
- Wrap the tofu block in a thick paper kitchen towel and gently press to remove the excess moisture. Remove from the towel and cut into bite-size pieces.
- Put the tofu cubes, oil, salt, and pepper in a large bowl. Gently toss and then spread on a baking tray lined with a baking sheet. Bake in a pre-heated oven for 12-15 minutes at 200°C (400°F).
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- Heat oil in a large wok. Add ginger and garlic. Saute for a few seconds or until the raw smell of garlic goes away.
SWEET AND SOUR TOFU AND VEGGIE STIR FRY - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Prepare your tofu and sweet potatoes: peel sweet potatoes, and cut into 1 inch size chunks/squares. Cut tofu into squares. Add both to the heated skillet, reduce heat to medium. Cook tofu and potatoes for about 15 minutes, stirring occasionally until tofu is lightly golden on all sides. Add garlic and ginger.
- While tofu and sweet potatoes are cooking, whisk together remaining sesame oil, soy sauce, honey, chili sauce, vinegar, and sriracha in a small bowl.
SWEET AND SOUR TOFU - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (6)Category DinnerCuisine ChineseCalories 375 per serving
- Drain the tofu - Dry the tofu with kitchen paper. Slice the tofu into 4 even slices. Line a baking tray with 2 layers of kitchen paper, place the tofu on the paper. Cover with another 2 layers of kitchen paper. Place a smaller baking tray over the covered tofu then place 4 cans of beans on top. Leave the tofu to drain for at least 15 minutes, 30 minutes if you have more time.
- Cut the tofu into chunks of about 2 cm or 1 inch.Place the tofu into a large bowl. Add 1 tablespoon of light soy sauce and toss the tofu so that it absorbs the soy sauce.Then add 2 tablespoons of cornflour (cornstarch) to the tofu and toss gently until all the tofu is covered in the cornstarch.
- Heat 1 tablespoon of oil in a wok. Start frying the tofu. Use tongs to turn the tofu so that it is crispy on all side. Transfer the crispy tofu to a plate and cover to keep warm. You may need to cook the tofu in two batches.
- Add 180g or half a cup of ketchup to a bowl, stir in 3 tablespoons of malt vinegar, 1 tablespoon of sesame oil and 1 tablespoon of light soy sauce. Add 4 tablespoons of dark brown sugar to the bowl and stir until the sugar dissolves.
SWEET AND SOUR TOFU WITH VEGETABLES - THE PICKY EATER
From pickyeaterblog.com
Ratings 5Calories 272 per servingCategory Main Course
- Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu). (Alternatively, use a tofu press). Cut the tofu into 1/2-inch cubes and pan fry on medium heat with ½ tbsp olive oil and a couple sprays of olive oil cooking spray. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more olive oil cooking spray. Set aside.
- Whisk all the ingredients listed under sauce above until all the cornstarch has dissolved. Add more or less chili sauce depending on your preference of spice. Taste the sauce prior to adding it to the dish to make sure you have the right amount of sweetness and saltiness.
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SWEET AND SOUR - WIKIPEDIA
From en.wikipedia.org
Chinese 甜酸Hanja 甜酸 or 糖醋Hangul 톈쏸 or 탕추Literal meaning Sweet and sour
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