I am always on the lookout for new ways to prepare vegetarian Asian food. Sweet and sour chicken was always a favorite of mine, but I had yet to make it since becoming a vegetarian. This tofu version is fantastic! Crispy tofu triangles tossed in a sweet and sour glaze with fresh pineapple, red peppers and onions make a perfect meal. It was even great the next day! The tofu wasn't as crispy, but it still maintained a delicious texture thanks to its cornstarch coating. You can serve it over rice or with a side of noodles.
14 oz extra firm tofu, sliced and pressed
buttermilk (or 2 eggs and 1/2 C milk), mixed
1/2 C cornstarch
1/3 C coconut oil
1 Tbsp olive oil
1/2 a fresh pineapple, cored and cut into triangles
2 red peppers, cut into square pieces
1 yellow onion, cut into wedges
7 Tbsp rice vinegar
1/2 C water
5 Tbsp sugar
2 Tbsp tamari or soy sauce
2 Tbsp ketchup
2 tsp molasses
1/2 tsp ground ginger
1 tsp salt
3 Tbsp cornstarch + 4 Tbsp water
- Heat olive oil in a medium skillet over medium-high heat. Add the onion, bell pepper, and pineapple. Cook until the vegetables are crisp tender, stirring often. Set aside.
- In a small saucepan, combine all the sauce ingredients EXCEPT the cornstarch and water mixture. Whisk over medium heat until the sugar and salt are dissolved. Add the cornstarch mixture and whisk until thickened. Set aside.
- Slice the tofu into small triangles. Coat the pieces in the buttermilk or egg mixture and dredge in the cornstarch to evenly coat.
- In a large skillet, heat the coconut oil over medium-high heat. Working in batches, cook the tofu until golden, about 3-5 minutes each side. Set aside to drain.
- Place all the tofu, pineapple, onions, and peppers into a large bowl. Toss to combine. Pour the sauce and gently coat all the pieces. Serve warm and enjoy!