This classic sweet and sour tofu sauce is sweet, tangy and keeps you coming back for more! If you’re trying to cut back on carbs use cauliflower rice instead of brown rice by adding your cauliflower into a food processor. All of the vegetables in this dish can be substituted for whichever ones your heart (or stomach!) desires.
We Love Ginger
A key ingredient in this dish is ginger. It is among the healthiest (and most delicious) spices on the planet! It helps digestion and has anti-inflammatory properties. Since I use ginger so often, I store knobs of it in the freezer, so it always stays fresh. I use a fine grater and grate the frozen ginger- peel and all!
Not a Tofu Lover?
I have to admit I wasn’t always a lover of tofu. I would eat it because it was good for me, but I wasn’t wowed. Since I’ve discovered pressing and baking it a whole new world has opened up. The texture changes from soft and mushy to crispy, crunchy and chewie making it the perfect addition to this sweet and sour tofu dish. If you’ve tried this method and find that tofu still is not for you. Try this glaze on roasted cauliflower. It will be just as delicious.
More Recipes To Enjoy
If you enjoyed this recipe, you may want to try my recipes for How To Make Vegan Chow Mein and Sweet & Spicy Tofu Sushi Bowl.
Scroll below for the full list of ingredients and instructions to making my Sweet & Sour Tofu. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintSweet & Sour Tofu
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 bowls 1x
- Category: Bowls
- Cuisine: Asian
Ingredients
Sweet & Sour Sauce
- 2 tbsp of tomato paste * (sub vegan ketchup. Reduce the maple syrup by 1 tbsp)
- 4 tbsp maple syrup
- 1 tsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp lemon juice
- White sesame seeds (to garnish)
Stirfry
- 1 block of firm tofu (350 grams)
- 6 tbsp cornstarch
- 2–4 tbsp of cooking oil
- 1 carrot sliced
- ½ cup peas in pod
- ¼ cup zucchini quartered
- ½ cup mushrooms sliced
- 2 cloves garlic diced
- 1 tbsp grated ginger
Instructions
- Make brown rice according to package directions.
- Wrap tofu in several paper towels and place a heavy object like a pan on top. Press for 10 mins. Remove and cube.
- Wisk together ingredients for sauce in bowl. Set aside.
- Place cornstarch in a large freezer bag (Wash, save and reuse for this purpose) toss until coated.
- Heat oil in a large non-stick frying pan. Add tofu and fry unit golden brown on all sides. Remove and toss with sauce. Garnish with sesame seeds.
- Add vegetables to the pan and sauté
- Top rice with vegetables and tofu.
