Remove tofu and set aside. Vegan sweet and sour tofu with vegetables a super tasty and simple thai dish made with crispy pan seared or air fried tofu cubes that are finished in a luscious sweet and sour sauce vegetables and pineapple. Tips make ahead tip. Combine the sauce ingredients the pineapple juice rice vinegar brown sugar and cornstarch water mixture in a bowl stirring in the cornstarch water slurry last. Also while the tofu is draining prepare the sweet and sour sauce.

Perfect served with a bowl of rice or tossed with your favorite noodles. Pineapple and red bell pepper chunks go right in the sauce. While that happens pan fry some tofu in just a bit of oil. Once cooled slightly toss the tofu and the pineapple if using in the sauce. Dip each piece of tofu in the flour mixture and set aside until the oil is ready.

I recommend tripling or quadrupling the sauce recipe if you want that true restaurant type of sweet and sour that drips with sauce. Repeat this step with the rest of the tofu and cornstarch. At last a sweet and sour dish with a fresh not cloying taste. Heat oil in a large skillet over medium high heat. Since it s so hard to make pineapple taste bad it must be really easy to make it taste good.

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Add a pinch of crushed red pepper a splash of chile garlic sauce or a dash of hot. Drain the tofu and transfer 1 3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Used a 12 ounce block of tofu there was not enough sauce to even present a semblance of moisture on this. It was so easy. Stir constantly over medium heat until thickened 3 to 5 minutes.

In a frying pan mix the chilli sauce 2 tbsp soy and 3 tbsp pineapple juice. Cut the tofu in half through the centre to make 2 thinner pieces then in half the other way to make 4 rectangles and in half on the diagonal to make 8 triangles. Whisk pineapple juice brown sugar vinegar cornstarch tamari and salt together in the same pan. Cook the tofu cubes in a skillet with a little bit of extra virgin olive oil over medium high heat until all sides are golden brown. Such is the case with this recipe.

The tofu can marinate step 1 for up to 30 minutes. Just simmer a simple sweet and sour sauce on the stove. Once ready fry the tofu for 2 3 minutes on each side remove from pan and let cool slightly on a paper towel to soak up the excess oil. Add more cornstarch if needed. Repeat until all of the tofu has been fried.

Add the tofu and cook until the sauce is thick and sticky turning the tofu halfway through cooking. Add the tofu and pineapple chunks or tidbits and cook stirring gently until heated through about 2 minutes more. I added peanuts and chopped scallions skipped the bell pepper. Add the tofu and cook until the sauce is thick and sticky turning the tofu halfway through cooking. The tofu can marinate step 1 for up to 30 minutes.

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I added peanuts and chopped scallions skipped the bell pepper. In a frying pan mix the chilli sauce 2 tbsp soy and 3 tbsp pineapple juice. Add a pinch of crushed red pepper a splash of chile garlic sauce or a dash of hot. I recommend tripling or quadrupling the sauce recipe if you want that true restaurant type of sweet and sour that drips with sauce. Perfect served with a bowl of rice or tossed with your favorite noodles.

Add the tofu and pineapple chunks or tidbits and cook stirring gently until heated through about 2 minutes more. Remove tofu and set aside.