Sweet and Sour

Ingredients

• 14 oz Firm tofu (pressed and cubed)
• 1 medium Bell pepper (cut into bite-sized pieces)
• 1 medium Carrot (sliced)
• 1 cup Broccoli florets (fresh or frozen)
• 1 cup Pineapple chunks (fresh or canned, in juice)
• 1 medium Red onion (sliced)
• 3 cloves Garlic (minced)
• 1 inch Ginger (fresh, minced)
• 3 tbsp Soy sauce (low-sodium preferred)
• 2 tbsp Apple cider vinegar (for tanginess)
• 2 tbsp Maple syrup (for sweetness)
• 1 tbsp Cornstarch (mixed with 2 tbsp water to make a slurry)
• 2 tbsp Sesame oil (for stir-frying)
• 2 cups Cooked brown rice (to serve with the dish)

Instructions

1. 1

   Begin by pressing the tofu. Wrap it in a clean kitchen towel and place something heavy on top for about 15 minutes to remove excess moisture.

2. 2

   While the tofu is pressing, prepare the vegetables. Dice the bell pepper, slice the carrot, and cut the broccoli into small florets.

3. 3

   After 15 minutes, cut the pressed tofu into bite-sized cubes.

4. 4

   In a large skillet or wok, heat the sesame oil over medium-high heat.

5. 5

   Add the cubed tofu to the skillet and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

6. 6

   In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.

7. 7

   Add the sliced red onion, bell pepper, carrot, and broccoli to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

8. 8

   Add the pineapple chunks along with the soy sauce, apple cider vinegar, and maple syrup. Stir to combine and cook for another 2 minutes.

9. 9

   Return the cooked tofu to the skillet and stir well.

10. 10

    Pour in the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.

11. 11

    Serve the sweet and sour stir-fry over cooked brown rice.