Whisk pineapple juice brown sugar vinegar cornstarch tamari and salt together in the same pan. If you want your sweet and sour tofu with pineapple just sautée it with the veggies. Pat dry with kitchen towel or paper towel. Sweet and sour tofu recipe chilly tofu recipe tofu with stir fry vegetable tofu recipe tofu recipes tofu recipes how to tofu side dish how to cook tofu. Whisk all the ingredients for the sweet and sour sauce until sugar has dissolved in a bowl and set aside.

Seal the bag and gently turn it over until the tofu is well and evenly coated with the starch. Perfect served with a bowl of rice or tossed with your favorite noodles. Drain tofu and wrap in paper towel or tea towel to remove excess water. Whisk the reserved pineapple juice vinegar ketchup soy sauce and sugar in a medium bowl until smooth. Cut the tofu into 1 x 1 inch bite sized pieces.

Repeat 3 to 4 times until the tofu is drier. 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. Add back in the crisped up tofu and stir to combine. Fry the onion pepper and garlic for 5 6 mins or until the veg begins to soften. Toss with 3 tablespoons of the sauce.

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Drain and set aside pineapple reserving 1 4 cup of the juice. Tomato paste can be replaced by tomato puree ketchup or tomato sauce. In a separate bowl whisk together the sugar ketchup vinegar water soy sauce and garlic powder for the sweet and sour sauce and stir together until fully combined. Gently put the tofu into a plastic bag and add the potato starch. Pour in the sauce over the veggies.

Add the pineapple ketchup vinegar soy sauce and 50ml water and simmer for 1 min or until slightly reduced. Saute tofu until golden about 5 minutes. Stir constantly over medium heat until thickened 3 to 5 minutes. Heat the remaining oil in the pan over a high heat. Bake in a preheated 425 f oven for 30 to 40 minutes until crispy and golden brown.

Finish by coating in warm sweet and sour sauce right before serving. Remove tofu and set aside. Place tofu in a large bowl. If you want to bake the tofu toss the cubes in 2 tablespoons of cornstarch in a large bowl and lay out in an even layer slightly spaced apart on a large parchment lined baking sheet. Finish by coating in warm sweet and sour sauce right before serving.

If you want to bake the tofu toss the cubes in 2 tablespoons of cornstarch in a large bowl and lay out in an even layer slightly spaced apart on a large parchment lined baking sheet. Add the pineapple ketchup vinegar soy sauce and 50ml water and simmer for 1 min or until slightly reduced. Drain and set aside pineapple reserving 1 4 cup of the juice. Repeat 3 to 4 times until the tofu is drier. Seal the bag and gently turn it over until the tofu is well and evenly coated with the starch.

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Place tofu in a large bowl. Whisk pineapple juice brown sugar vinegar cornstarch tamari and salt together in the same pan.