SWEET AND SOUR TOFU
Leftover-Friendly, Nut-Free, Plan AheadAh, sweet and sour, my old take-out friend. It is possible to get vegan sweet and sour tofu where I live, but the restaurant is just far enough away that they don't deliver, and it's quicker to make my own than it is to drive over there and pick up, anyway. Rather than spend time in a car, I'd prefer to be in my own home, cooking it up (and then immediately scarfing it down).Excerpt from Eating Vegan, by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.
Provided by Lori Rasmussen, My Quiet Kitchen
Categories Entree
Time 45m
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon of oil in a large pan over medium-high heat, along with 1 tablespoon tamari and 1 tablespoon vinegar. Add the tofu to the pan and cook, stirring frequently, until it begins to brown on all sides, about 10 minutes. Transfer the tofu to a plate and cover to keep warm.
- Add the remaining 1 teaspoon of oil to the pan along with the onion. Cook, stirring frequently, until it begins to brown, about 5 minutes. Add the bell peppers and the pineapple to the pan. Cook, stirring occasionally, until the vegetables have softened, about 10 more minutes. Add the tofu back into the pan.
- Whisk together the tomato paste, maple syrup, cornstarch, remaining 2 tablespoons tamari, 2 tablespoons vinegar, and ½ cup of the reserved pineapple juice in a small bowl. Pour the mixture into the pan and gently stir to coat everything well. Cook for a few more minutes, until the sauce thickens and is heated through.
- Serve over the cooked rice.
Nutrition Facts : Calories 426 kcal, Fat 7 g, Carbohydrate 76 g, Fiber 3 g, Protein 14 g, Sodium 470 mg, ServingSize 1 serving
SWEET AND SOUR TOFU (糖醋豆腐)
Extra crispy sweet and sour tofu served with crunchy, colorful vegetables and a rich, sticky sauce for a delicious Chinese dinner! The result is so good that you won't want to order takeout again. {Vegetarian, Vegan, Gluten-Free Adoptable}To make the dish gluten-free, use dry sherry to replace the Shaoxing wine. Use tamari to replace the soy sauce.
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Marinate the tofu: Spread the tofu on a medium-sized baking sheet and sprinkle with salt. Gently mix a few times. Let marinate for 15 to 20 minutes while preparing the other ingredients.
- For the sauce: Mix all the sauce ingredients together in a small bowl and set aside.
- Prepare the tofu: When you're ready to cook, pat the tofu dry with paper towels. Add the peanut oil. Mix a few times. Then add the cornstarch, one tablespoon at a time. Stir gently until all the tofu is coated evenly with a thin paste.
- To cook the stir fry: Heat oil over medium-high heat in a large skillet until hot. Add the tofu pieces in a single layer.
- Cook over medium heat until the bottom turns golden, 4 to 5 minutes or so. If using a nonstick skillet, use a pair of chopsticks to separate the tofu as much as you can during the time (*Footnote 2). Flip to brown the other side, another 3 to 4 minutes until turning golden. Transfer the tofu to a big plate and remove the pan from the stove.
- You should still have 1 to 2 tablespoons of oil in the pan. Wipe off any excess oil with paper towels if needed. Add green onion and garlic. Cook and stir a few times until it releases fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.
- Add the white onion and peppers. Stir a few times, then add back the cooked tofu. Stir to coat everything with the sauce, 30 seconds or so. Transfer everything to a big plate. Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 304 kcal, Carbohydrate 26.5 g, Protein 10.6 g, Fat 18.4 g, SaturatedFat 3.3 g, Sodium 765 mg, Fiber 2 g, Sugar 13.2 g
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.
Provided by Florentina
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Add all of the sauce ingredient to a bowl and whisk them together. Set aside.
- 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.
- 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!
- Follow the exact recipe above and bake the tofu at 400"F on a parchment lined baking sheet for about 25 minutes (or until golden) tossing it half way. Meanwhile prepare the sauce and toss everything together.
- Cut the bell peppers and scallions into one inch pieces, discard the core from the peppers.
- Add the peppers and scallions to the skillet together with a drizzle of oil (or a splash of water) and pinch of sea salt. Stir fry a few minutes until the peppers just begin to soften.
- Pour the sweet and sour 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.
Nutrition Facts : Calories 149 kcal, Carbohydrate 24 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, Sodium 377 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
SWEET AND SOUR TOFU
Sweet and sour tofu, made in just 30 minutes. A plant-based version of this classic Chinese food that is much healthier than take-out!
Provided by Iosune
Categories Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- Mix the soy sauce or tamari and apple cider vinegar in a bowl until well combined.
- Incorporate the tofu cubes and let marinate for at least 5 minutes.
- Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch. Add more cornstarch if needed.
- Heat half of the oil in a skillet and when it's hot, add the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set it aside.
- Heat the other half of the oil in the skillet and when it's hot, incorporate the veggies (carrot, green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown. Set aside.
- To make the sauce just mix all the ingredients until well combined.
- Pour the sauce into the skillet and cook until it thickens, stirring frequently.
- Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
- Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
- Keep the leftovers in a sealed container in the fridge for up to 1 week.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 380 calories, Sugar 25.8 g, Sodium 1248 mg, Fat 10.8 g, SaturatedFat 1.9 g, Carbohydrate 58.6 g, Fiber 5.2 g, Protein 15.9 g
SWEET & SOUR TOFU
Enjoy our sweet and sour tofu for one. With pineapple, red pepper, onion and Chinese flavourings, it's vegan and healthy, delivering three of your 5-a-day
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
- Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.
- Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.
Nutrition Facts : Calories 530 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
SWEET AND SOUR TOFU
An easy and zingy sweet and sour stir-fry. If you're not sure if you like tofu, try this!
Provided by polaris
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
- Slice tofu into chunky, bite-sized pieces.
- Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
- Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 57 g, Fat 11.3 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 557.8 mg, Sugar 30.3 g
SWEET AND SOUR TOFU VEGGIES
Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!
Provided by Candice
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 19
Steps:
- In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
- Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
- In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
- In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
- Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.
Nutrition Facts : Calories 665.6 calories, Carbohydrate 94 g, Fat 22.8 g, Fiber 9.5 g, Protein 28.6 g, SaturatedFat 3.3 g, Sodium 631.8 mg, Sugar 25.3 g
CRISPY TOFU WITH SWEET-AND-SOUR SAUCE
Inspired by McDonald's Chicken McNuggets dipped in sweet-and-sour sauce - a classic combination that debuted nationwide in 1983 - this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness.
Provided by Eric Kim
Categories snack, finger foods, vegetables, appetizer
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.
- While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick "fries." Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.
- Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.
- Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.
- In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.
- Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.
- To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.
CRISPY SWEET AND SOUR BAKED TOFU
I once was at a restaurant in Toronto that served Southern Fried Tofu - crispy tofu slices with a tangy sauce on top and I have been on the hunt for a recipe to make it myself. I also wanted to create something that was baked, not fried - reducing fat content for a healthier meal. This recipe is as close as I could get and is really yummy. It's a fave for my family - kids love it too.
Provided by country girl kim
Categories Soy/Tofu
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Remove tofu from package. Place between paper towels or tea towels and put a moderately heavy book on top for 30 minutes to press out the water.
- Slice into 9 slices, cutting each in half (18 pieces).
- Beat egg with water and set aside.
- Combine wheat germ, flour and breadcrumbs and set aside.
- Dip each piece of tofu into egg mixture and then gently press into crumb mixture, covering well. Place on greased baking sheet and bake at 350' for 30 minutes, turning once.
- While tofu is cooking, mix sauce ingredients except for the cornstarch/water into a small saucepan and whisk over medium heat until sugar and salt are dissolved.
- Add cornstarch mixture and whisk until the sauce thickens. When thick, turn off heat and set aside.
- When tofu is cooked, pour sauce on top and gently toss or use spoon to coat. Sauce should be thick and sticky....
- Top with sesame seeds and serve.
Nutrition Facts : Calories 395.2, Fat 15.3, SaturatedFat 3.4, Cholesterol 105.8, Sodium 1179.5, Carbohydrate 40.1, Fiber 4.7, Sugar 19.8, Protein 30.2
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