Vegan Sweet and Sour Tofu
This sweet and sour tofu is a family favourite, the sauce is full of flavour, the tofu is crispy and it will definitely have you craving more! Whilst it doesn't require any fancy equipment, if you don't want to wait and cook each component separately, you do need a few pans... but that's it, the recipe itself is really easy. Some parts of it could even be made ahead of time if you like to meal prep.
The tofu has a lightly flavoured crispy coating which, along with the soft pepper, is coated in a sticky sweet and sour sauce. My family loves this with noodles, but having also had it with rice, I can recommend that if you don't want noodles or pasta! This recipe is so easy, it can be easily adapted, by changing the amount of sauce, or adding extra veg... whatever you'd like. This should definitely be added to your weekly menu!
Do I need to coat the tofu?
Coating the tofu in a cornflour mix and frying it makes it nice and crispy. This way, when you add it to the sauce, it's already crispy and won't turn soggy. If you want extra crispyness, you can coat the tofu in the cornflour mix, then dip it in some dairy-free milk and then in breadcrumbs. They can be fried and added into the sauce the same way.
Can I use other veg?
Of course, you can use any veg you like! Peppers are great as they are sweet, so they add to the sweetness of the sauce; thin slices of carrot would also be good for the same reason. If neither of these are your favourite, or you want to add extra veg, anything will work. There's no right or wrong with veg, it's all great!
Can I use less sauce?
If you would prefer less sauce, you can halve the sauce ingredients and there will still be enough to coat the tofu and pepper. If you add any extra veg, you may not want to halve it... possibly use three quarters of the recipe, as there may not be enough for this extra veg.
Do I need any fancy equipment?
Nope! All of this can be made with just a chopping board, bowl and a few pans. You will need a bowl to mix the ingredients to coat the tofu, another for the sauce, one pan for the tofu, the pepper, the sauce and another for the noodles. Or, you can always use the same pan for the tofu, pepper and sauce (one after the other), like I often do as I'm lazy and it's less washing up!
Can I make this ahead of time?
Definitely. The sauce can be made ahead of time and stored in an airtight container in the fridge for up to a week before the day it's being used. You could also make the tofu ahead of time, but make sure to keep it separate from the sauce otherwise it will turn soggy, so store it in another airtight container in the fridge (again for no longer than a week). The peppers could be fried ahead of time and stored in the sauce, however they are quick to fry fresh whilst the noodles cook.
How do I store this sweet and sour tofu?
If there's any left over, it can all be stored in an airtight container in the fridge for up to a week. You may want to store the noodles separately from the sauce, as it's easier to reheat them this way. If this has been made ahead of time and has already been stored in the fridge, it's best to eat it all on the same day as you're reheating it.
What goes into this sweet and sour tofu?
Noodles - this is served with the sweet and sour tofu, though rice is also nice with this meal.
Tofu - this is the main part of the meal, along with the sauce.
Peppers - these add some more sweetness and substance to the meal.
Oil - a flavourless oil would be best, as it's used to fry the tofu and pepper.
Cornflour - this is lighter than flour, so gives a crispier coating and more of a crunch.
Flour - this makes the coating a little thicker than if just cornflour was used.
Garlic Granules - doesn't garlic need to be in everything?!
Onion Granules - this adds a little extra flavour to the tofu coating.
Black Pepper - a pinch of black pepper will boost the flavours in the coating.
Tamari - this brings a deep, rich favour to the sauce (more so than soy sauce).
Tomato Puree - as well as giving a little flavour, this gives the sauce it's red colour.
Maple Syrup - this gives the sweetness (as well as the sugar).
Brown Sugar - when heated, this will give a deep sweet flavour, as well as thickening the sauce.
Apple Cider Vinegar - this gives the sourness to the sauce.
Water - this thins out the sauce, whilst some will evaporate off to thicken the sauce as it cooks.
This sweet and sour tofu is a family favourite, the sauce is full of flavour, the tofu is crispy and it will definitely have you craving more! Whilst it doesn't require any fancy equipment, if you don't want to wait and cook each component separately, you do need a few pans... but that's it, the recipe itself is really easy. Some parts of it could even be made ahead of time if you like to meal prep.
The tofu has a lightly flavoured crispy coating which, along with the soft pepper, is coated in a sticky sweet and sour sauce. My family loves this with noodles, but having also had it with rice, I can recommend that if you don't want noodles or pasta! This recipe is so easy, it can be easily adapted, by changing the amount of sauce, or adding extra veg... whatever you'd like. This should definitely be added to your weekly menu!
Vegan Sweet and Sour Tofu
Total Time : 30 - 35 minutes
Preparation Time : 15 minutes
Cooking Time : 15 - 20 minutes
Serves : 4 servings
Ingredients
200g Noodles
3 Peppers
Oil, for frying
– For the Tofu –
450g Tofu
60g Cornflour
30g Flour
1 tsp Garlic Granules
1 tsp Onion Granules
Pinch Black Pepper
– For the Sauce –
3 tbsp Tamari
3 tbsp Tomato Puree
6 tbsp Maple Syrup
6 tbsp Brown Sugar
3 tbsp Apple Cider Vinegar
12 tbsp Water
Method
Begin by chopping your tofu into cubes and place it to one side.
In a bowl, combine the cornflour, flour, garlic granules, onion granules and black pepper, mixing until they're all combined.
Once combined, add in your cubed tofu and toss it in the flour mixture until it’s all coated.
In a frying pan, add some oil (enough to coat the bottom of the pan) and heat it up. Add the tofu into the pan and shallow fry the tofu on a medium heat for around 10 minutes, until it's crispy... frying for 5 minutes on one side, then turning it over and cooking it on the other side for another 5 minutes.
Whilst the tofu is frying, chop up your pepper into cubes, similar in size to the tofu. Then in another pan, heat some oil and add the pepper, frying on a medium heat for 5 minutes.
As the tofu and pepper is frying, cook your noodles per the packet instructions in another pan.
Finally, make the sweet and sour sauce. In a bowl combine the tamari, tomato puree, maple syrup, brown sugar, apple cider vinegar and water. Transfer the sauce to a large pan and place on a low heat for around 5 minutes, stirring occasionally as the sauce thickens.
When the sauce has thickened and the tofu and pepper are fried, add them to the pan with the sauce and mix to coat them in the sauce.
Then serve the tofu and pepper in the sauce over your noodles and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
