Sweet and Sour Tofu Stir-Fry
Ingredients
For the tofu
- 400 g extra-firm tofu
- 2 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 1/2 tbsp oil
For the sweet and sour sauce
- 2 tbsp ketchup (30g)
- 2 tbsp rice vinegar (30g)
- 1/4 cup soy or tamari (75g/60ml)
- 1/4 cup brown sugar or coconut sugar or maple syrup (35g)
- 1/4 - 1/2 tsp chili flakes
- 2 cloves garlic
- 2 tsp cornstarch mixed with 1/2 cup cold water
For the veggie stir fry
- 1 red bell pepper
- 1 green bell pepper
- 1 small red onion (130g/1 cup)
- 4 green onions
- 2 tbsp toasted white or black sesame seeds
- cooked rice of choice
Preparation
Cut tofu in half lengthwise, wrap in clean kitchen towels, place on a plate, and weigh down with a heavy object for at least 20 minutes to press, or use a tofu press.
In a medium bowl, whisk together ketchup, vinegar, soy sauce, sugar, chili flakes, garlic, and cornstarch-water mixture until combined.
Cube the tofu into 1/2-inch pieces and add to a large bowl with cornstarch, garlic powder, salt, and pepper, then toss to coat.
In a large non-stick skillet, heat 1 1/2 tablespoons oil over medium-high heat, add the tofu, and cook for 6-8 minutes, flipping occasionally, until golden-brown and crisp, then transfer to a plate and set aside.
To the same pan, add 2 teaspoons oil, then add peppers and onions and cook for 5-7 minutes, stirring occasionally, until tender-crisp.
Add the sauce to the pan and cook until thickened.
Stir in the cooked tofu and heat through.
Serve over rice, garnished with green onions and sesame seeds.
