I can’t believe I am blogging about tofu. For the longest time I swore that it was the strangest, blandest food. I mean, C’MON, what is up with that consistency?
This summer when I began looking for good alternatives to the carnivorous meals I know so well, I decided to rethink tofu. All my veggie friends love it — but I figured that’s because they didn’t know any better (sorry, guys).
But, I gotta say, now that I know how to cook it correctly, it really isn’t so bad. Actually, it’s kind of great.
I get this tofu from TJ’s:
Lots of protein!
I’ve learned that if you marinate tofu long enough or cook it in the right sauce, it really can be a great substitute for chicken.
The inspiration for this recipe was from this tiny Vegan Thai restaurant close to me. They have a delicious Sweet and Sour Tofu that I love because it is not overly sweet like Sweet and Sour can be sometimes
For this recipe I cook the tofu in a skillet, but you can also bake it in the oven if you prefer a crispier texture.
The end result is delicious, light, and healthy.
Sweet and Sour Tofu
4 Tablespoons rice-wine vinegar
3 Tablespoons ketchup
3 Tablespoons redued-sodium soy sauce
1 Tablespoon brown sugar
1 14-16oz. package extra-firm tofu, drained and cut into 1/2-inch cubes (I also recommend wrapping the tofu in a paper towel to remove all excess water before cutting it)
2 teaspoons cornstarch
2 tablespoons canola oil, divided
2 Tablespoons minced garlic
1 Tablespoon minced ginger
2 large bell peppers (color of your choice)
3/4 cup onion, chopped into 1 in. chunks
1.5 cups fresh pineapple, cut into 1 in. cubes (fresh pineapple really makes a big difference here…and if you have any juice leftover from when you cut the pineapple, add it to the sauce)