Vegan Sweet and Sour Tofu

Instructions

1. Step 1

   Press the drained tofu for 15 minutes, then pat it dry and cut it into cubes.

   Timer: 15 min (fixed)

   Ingredients used: 600.0 gr Tofu

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the pineapple juice, ketchup, rice vinegar, soy sauce, and brown sugar until the sugar is mostly dissolved.

   Ingredients used: 50.0 gr Brown Sugar, 60.0 ml Ketchup, 120.0 ml Pineapple Juice, 60.0 ml Rice Vinegar, 45.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

3. Step 3

   Gently toss the tofu with 3 tbsp (24 gr) of the cornstarch until every cube has a thin, even coating.

   Ingredients used: 24.0 gr Cornstarch

   Cookware: mixing bowl, spatula

4. Step 4

   Heat 1 ¼ tbsp (20 ml) of the vegetable oil in a large skillet over medium heat. Add the tofu in one layer and cook, turning occasionally, until crisp and golden on several sides.

   Timer: 9 min (fixed)

   Ingredients used: 20.0 ml Vegetable Oil

   Cookware: large skillet, spatula

5. Step 5

   Transfer the browned tofu to a plate. Add the remaining 2 tsp (10 ml) vegetable oil, bell pepper, and onion to the skillet and cook over medium heat until crisp-tender.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 10.0 ml Vegetable Oil, 150.0 gr Yellow Onion

   Cookware: large skillet, plate, spatula

6. Step 6

   Add the garlic and ginger and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 10.0 gr Ginger

   Cookware: large skillet, spatula

7. Step 7

   Add the pineapple and the prepared sweet-and-sour sauce. Bring the mixture to a gentle simmer over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 250.0 gr Pineapple

   Cookware: large skillet, spatula

8. Step 8

   Whisk the remaining 1 tbsp (8 gr) cornstarch with the water until completely smooth.

   Ingredients used: 8.0 gr Cornstarch, 30.0 ml Water

   Cookware: small bowl, whisk

9. Step 9

   Stir the slurry into the simmering sauce and cook over medium heat until glossy and thick enough to coat the vegetables.

   Timer: 2 min (fixed)

   Cookware: large skillet, spatula

10. Step 10

    Return the tofu to the skillet and fold it through the sauce until evenly coated and heated through. Serve immediately.

    Timer: 2 min (fixed)

    Cookware: large skillet, spatula