Vegan Sweet and Sour Tofu (or Tempeh!)
This vegan sweet and sour tofu recipe reminds me so much of of the sweet and sour pork dish I used to eat in Chinese restaurants growing up. This of course is cruelty-free and made with really simple ingredients. You can also make this with tempeh!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 g extra firm tofu (sliced into 1 inch cubes)
- 450 g tempeh (sliced into 1 inch cubes (see notes))
- 1/2 tsp salt (for the tofu)
- 2 tbsp cornstarch
- 2 tbsp neutral oil (for pan-frying)
- 1 bell pepper (sliced into squares)
- 1 onion (sliced into squares)
- Salt (to taste)
- 4 tbsp tomato ketchup (see notes)
- 1 cup vegetable broth (or water)
- 1/2 tbsp Sriracha (optional (just for the added spice!))
- 4 tbsp sugar (I used coconut sugar, adjust according to desired sweetness)
- 3 tbsp rice vinegar (or apple cider vinegar)
- 1/2-1 tbsp soy sauce (adjust to taste)
- 1/2 tsp dark soy sauce (optional for colour)
- 1 clove garlic (minced)
- 1 1/2 tbsp cornstarch
- 3 tbsp room temp. water
- Fresh cilantro or green onions (chopped for garnish)
- Sesame seeds (to topping)
- Steamed rice or noodles
Instructions
- 1
Tofu: Dry the tofu. I wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press. Once dry, cut into 1" cubes or your size of choice.
- 2
Tempeh: If using frozen tempeh, make sure it's thawed well beforehand. Slice into 1" cubes or your size of choice.
- 3
Sprinkle the salt on the tofu cubes/tempeh then add the cornstarch. Coat the tofu/tempeh well.NOTE: You can opt not to coat the tempeh with cornstarch and just pan-fry it as is with the salt.
- 4
In a bowl, mix all the ingredients for the sauce. In another small bowl, mix together cornstarch and water for the slurry. Feel free to adjust the sauce to your taste.
- 5
In a large non-stick pan over med high heat, add the oil and then fry the tofu/tempeh cubes until crisp and golden, around 2-3 minutes on each side, 10 minutes total. You will need to turn around the tofu/tempeh cubes to get them crisp on all sides.
- 6
Take out the tofu/tempeh from the pan. Add some more oil then sauté the onion and bell peppers until tender, around 2-3 minutes.
- 7
Add in the sauce mix into the pan. Once it boils, lower the heat and pour in the cornstarch mixture. Mix until the sauce is thick.
- 8
Add in the cooked tofu/tempeh and mix well to completely coat in the glaze. Leave to cook for 2-3 minutes. Season with some salt, to taste, if needed.Turn off then heat then garnish with some cilantro and sesame seeds, if desired. Enjoy while hot with some rice or noodles!