Sweet and Sour Tofu

Ingredients

• 14 oz firm tofu (pressed and cubed)
• 1/4 cup cornstarch (for coating the tofu)
• 2 tablespoons vegetable oil (for frying)
• 1 medium red bell pepper (sliced into strips)
• 1 medium yellow bell pepper (sliced into strips)
• 1 medium onion (sliced)
• 1 cup pineapple chunks (fresh or canned)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 3 tablespoons maple syrup (for sweetness)
• 3 tablespoons rice vinegar (for tanginess)
• 2 cloves garlic (minced)
• 1 tablespoon ginger (minced or grated)
• 1 tablespoon sesame seeds (for garnish (optional))
• 2 stalks green onions (chopped for garnish (optional))

Instructions

1. 1

   Start by pressing your tofu to remove excess moisture. I usually wrap it in a clean kitchen towel and place a heavy skillet on top for about 15 minutes.

2. 2

   Once pressed, cut the tofu into bite-sized cubes. In a medium bowl, toss the tofu cubes with cornstarch until well-coated.

3. 3

   In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 10 minutes. Be sure to turn them gently to avoid breaking.

4. 4

   While the tofu is cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, and ginger.

5. 5

   Once the tofu is crispy, add the sliced bell peppers and onion to the skillet. Stir-fry for about 3-4 minutes until the veggies are tender but still vibrant.

6. 6

   Pour the sauce over the tofu and veggies, then add the pineapple chunks. Stir everything together and let it simmer for another 2-3 minutes to combine the flavors.

7. 7

   Serve hot over rice or quinoa, and sprinkle with sesame seeds and chopped green onions if you like.