BHA & BHT Free Vegan Sweet and Sour Tofu
Total time1 hr
Prep time20 min
Cook time25 min
4.5(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 3 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil, divided
For the sauce
- ⅓ cup ketchup
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- ¼ cup water
- 1 tsp sesame oil
For the stir-fry
- 1 tbsp neutral oil
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 cup pineapple chunks, fresh or canned (drained)
- 3 scallions, white and green parts, sliced
- 1 tsp fresh ginger, finely grated
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is gone. Cut the pressed tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, cornstarch, water, and sesame oil until the cornstarch is fully dissolved and no lumps remain. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!