Vegan Sweet and Sour Tofu

Instructions

1. Step 1

   Place the tofu on the cutting board and press it firmly to remove excess moisture, then cut it into 2.5 cm cubes. Seed and chop the bell pepper and onion into bite-size pieces, and thinly slice the carrot.

   Cookware: Chef Knife, cutting board

2. Step 2

   In the mixing bowl, stir 15 gr of cornstarch with 60 ml of water into a pourable batter, add the tofu, and toss to coat. Sprinkle in the remaining 75 gr of cornstarch and toss until the cubes have an even dry coating.

   Ingredients used: 90.0 gr Cornstarch, 600.0 gr Tofu, 60.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Heat 60 ml of oil in the wok over medium-high heat, then shallow-fry the tofu in batches, turning with the spatula until all sides are golden and crisp, about 3–4 minutes per batch. Lift each finished batch with the slotted spoon onto the baking sheet.

   Timer: 12 min (scalable)

   Ingredients used: 60.0 ml Oil

   Cookware: baking sheet, slotted spoon, spatula, wok — medium-high heat

4. Step 4

   Add the remaining 30 ml of oil to the wok over medium-high heat, then stir-fry the bell pepper, onion, and carrot with the spatula until brightly colored and just tender, about 6–8 minutes.

   Timer: 8 min (scalable)

   Ingredients used: 180.0 gr Bell Pepper, 120.0 gr Carrot, 30.0 ml Oil, 150.0 gr Onion

   Cookware: spatula, wok — medium-high heat

5. Step 5

   Wash and dry the mixing bowl, then whisk the ketchup, rice vinegar, sugar, soy sauce, 120 ml of water, and 10 gr of cornstarch until the sugar is dissolved and the slurry is smooth. Pour it into the wok, simmer with the vegetables until glossy and thickened, about 4 minutes, then return the fried tofu and toss for 1–2 minutes until evenly coated.

   Timer: 6 min (scalable)

   Ingredients used: 10.0 gr Cornstarch, 120.0 gr Ketchup, 60.0 ml Rice Vinegar, 45.0 ml Soy Sauce, 70.0 gr Sugar, 120.0 ml Water

   Cookware: mixing bowl, spatula, wok — medium heat