Sweet and Sour Tofu Veggies

This sweet and sour tofu veggies recipe is a delicious and flavorful dish that is perfect for a quick and easy weeknight dinner. The combination of crispy tofu, colorful vegetables, and a tangy sweet and sour sauce will satisfy your taste buds and leave you craving for more. The dish is also vegan and gluten-free, making it suitable for a wide range of dietary preferences. With just a few simple ingredients and minimal preparation, you can have this tasty and healthy meal ready in no time.

Ingredients

• 1 block of firm tofu
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 cup pineapple chunks
• 1/2 cup carrot, sliced
• 1/4 cup white vinegar
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/2 cup vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Cooked rice, for serving

Directions

1. Start by pressing the tofu to remove excess moisture. Wrap the tofu in paper towels or a clean dishcloth, and place a heavy object like a plate or book on top. Let it sit for about 15 minutes.
2. While the tofu is being pressed, prepare the sweet and sour sauce. In a small bowl, whisk together the vinegar, soy sauce, ketchup, brown sugar, garlic powder, and ginger powder. Set aside.
3. After the tofu has been pressed, cut it into bite-sized cubes. Toss the tofu cubes gently with 2 tablespoons of cornstarch until they are lightly coated.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
5. In the same skillet, add the sliced bell peppers, onion, and carrot. Stir-fry for about 5 minutes until the vegetables are crisp-tender.
6. Add the pineapple chunks to the skillet and pour in the sweet and sour sauce. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens slightly.
7. In a separate small bowl, mix together 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the skillet to further thicken the sauce.
8. Return the tofu cubes to the skillet and toss everything together to coat the tofu and vegetables with the sweet and sour sauce.
9. Serve the sweet and sour tofu veggies over cooked rice and enjoy!

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