Sweet and Sour Tofu with Pineapple

Sweet and Sour Tofu with pineapple and bell peppers - the whole food plant-based version of sweet and sour chicken. High protein, gluten-free, and incredibly delicious!

Course Main Course

Cuisine American, Chinese

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 229

Author Elizabeth

Ingredients

2 14 Ounce Blocks Extra Firm Tofu pressed & cubed
⅓ Cup Cornstarch
½ Cup Maple Syrup
¼ Cup Apple Cider Vinegar
3 Tablespoons Ketchup
2 Tablespoons Liquid Aminos or Tamari
2 Cloves Garlic minced
1 Teaspoon Red Pepper Flakes
½ Teaspoon Pepper
2 Cups Cubed Pineapple
1 Medium Red Onion diced
1 Red Bell Pepper diced
1 Green Bell Pepper diced
Toppings: Sesame Seeds, Sliced Scallions
White Rice to serve

Instructions

Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
In a medium bowl, toss the cubed tofu with the cornstarch.
Transfer to the prepared baking sheet and bake for 35-40 minutes. *See Notes
Meanwhile, make the sauce. In a small bowl, mix the maple syrup, apple cider vinegar, ketchup, liquid aminos, garlic, red pepper flakes, and pepper.
Heat a non-stick pan to medium heat. Add the onion, and peppers. Sauté, using the sauce as the cooking liquid, until the veggies are soft.
Stir in the pineapple and cook a few minutes more.
When the tofu is ready, add the tofu to the pan and stir to coat. Serve and enjoy!

Notes

*I did not have any issues with sticking, but it's possible that the tofu will stick to the foil. Check the tofu halfway through baking and add a few tablespoons of water or broth to the pan if you notice sticking.

Nutrition