Sweet and Sour Tofu

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

Ingredients

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)

Whisk together the rice-wine vinegar, ketchup, soy sauce, and brown sugar (and any leftover pineapple juice). Place the cut tofu in a large bowl and toss with 3 Tablespoons of the sauce. Let the tofu marinate for half an hour.
 
While the tofu is marinating, add the cornstarch to the remaining sauce. Whisk until smooth.
Heat 1 Tablespoon of the oil in a large skillet over medium-high heat. Using a slotted spoon, add the tofu to the skillet. Add the remaining marinade to the reserved sauce. Cook the tofu, flipping occasionally, until golden brown for about 10 minutes. (For a crispier texture, place the tofu on a baking sheet and cook in the oven at 350 degrees for about 7 minutes on each side). Remove the tofu from the pan and set aside.
Add the remaining oil to the pan change the heat to medium. Add the garlic and ginger and cook for about 30 seconds. Then add the bell peppers and the onion, stirring often, for 5-7 minutes. Pour in the reserved sauce and cook until thickened (about 30 seconds). Add the pineapple and tofu and cook until heated through (about 2 minutes).
Serve over brown rice. 

Tags: tofu healthy main dish thai