Sweet and Sour Tofu Recipe (Vegan)
Vegan Sweet and Sour Tofu, a super tasty and simple Thai dish made with crispy pan seared tofu cubes that are finished in a luscious sweet and sour sauce and vegetables.
Prep Time 10 minutes
Cook Time 25 minutes
Pressing time 45 minutes
Total Time 35 minutes
Servings 4 people
- 14 oz block extra firm tofu (organic, drained and pressed)
- 2 bell peppers (your favorite colors)
- 3 scallions
- 4 tbsp tapioca flour
Sweet and Sour Sauce
- 1/3 cup filtered water
- 3.5 tbsp rice vinegar
- 1 tbsp tamari
- 1.5 tbsp ketchup
- 3 tbsp brown sugar or agave
- 1/2 tsp red pepper flakes
- 1 pinch sea salt
Try to drain and press the tofu in advance. Use a cotton tea towel to pat it dry as best as you can. Slice it lengthwise and pat dry again. Continue cutting the tofu into small cubes and pat them dry some more. If prepping tofu in advance you can place it in the fridge at this point and allow to air dry overnight. This step will really help your tofu get extra crispy.
Just before cooking dust the tofu cubes with the tapioca and use your hands to toss it well to coat all over.
Preheat a large cast iron skillet over medium flame and add a drop of olive oil, enough to coat the entire bottom. Start adding the tofu cubes and pan sear on all sides until golden. Transfer to a bowl until needed. Make sure to work in batches so you don’t overcrowd the pan.
Meanwhile preheat a large skillet over medium flame or follow the Air Fryer method below.
Cut the bell peppers and scallions into one inch pieces, discard the core from the peppers.
Add all of the sauce ingredient to a bowl and whisk them together. Set aside.
Add the peppers and scallions to the skillet together with a splash of water and pinch of sea salt. Saute a few minutes until the peppers just begin to soften.
Pour the sauce over the peppers and bring to a simmer. Add the tofu and give it a good stir. Cook everything together until the sauce starts to thicken and tofu is nicely coated all over.
Serve hot over a bed of rice or tossed with soba or ramen noodles.
Air Fryer Method:
After pressing the tofu and tossing it in the tapioca place it on a parchment lined baking sheet or air fryer basket. Air fry between 375" and 400"F for 14 minutes flipping it half way. (If the tofu is well pressed the 375" temperature is perfect, otherwise air fry at 400"F). Add it to the pan with the sauce and vegetables and cook everything together until the sauce starts to thicken and tofu is nicely coated all over. Enjoy!
Calories: 164kcal | Carbohydrates: 27g | Protein: 8g | Fat: 2g | Sodium: 391mg | Potassium: 332mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2060IU | Vitamin C: 78mg | Calcium: 41mg | Iron: 1.8mg