Fructose Free Vegan Sweet and Sour Tofu
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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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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.
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