Pregnancy Friendly Vegan Sweet and Sour Tofu
Total time1 hr
Prep time20 min
Cook time25 min
4.5(29)
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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
- 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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