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Sweet and Sour Tofu To Die For

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Sweet and Sour Tofu To Die For

Sweet and Sour Tofu

This Sweet and Sour Tofu Will Blow Your Mind

Are you craving that trendy Asian dish known as Sweet and Sour Chicken?  Well, now you can have that same great taste, without any cruelty!  This recipe for Sweet and Sour Tofu is totally delicious and super simple to make.  Sherri Sheree, co-host of Plant Based in the Burbs, shows us exactly how to make this tasty dish in no time.  Click HERE to watch the how-to video.

 

Sweet and Sour Tofu

 

Plant-Based In The Burbs Hosts and Chefs

Sherri Johnson is an entrepreneur, personal trainer, mother, wife, and lifelong lover of cooking. As a child, she watched her grandmother make magic in the kitchen, which solidified a loving and personal connection to food. Eventually, Sherri discovered a passion for healthy living and veganism. She learned that plant-based eating was not only conducive to a healthy mind and body, but also a compassionate approach to healing the planet and caring for its animals. Through Plant-Based in the Burbs on UnchainedTV, Sherri shares her techniques for creating “veganized” versions of your favorite meals. With her friendly approach and infectious charm, she demonstrates that veganism is not only healthy but easily accessible to everyone. Through this platform, Sherri hopes to encourage others to explore the lifestyle that has completely changed her for the better. Sherri is deeply passionate about helping others step into the highest version of themselves. By sharing her expertise as a personal trainer and advocate for veganism, she helps clients and viewers create the body and lifestyle of their dreams. In addition to physical fitness and delicious food, Sheri plans on launching an activewear brand called W29 that promises to serve as a force to uplift and inspire women.

Celebrating being vegan for 7 years, Paige Parsons Roache has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. Paige, on the other hand, after being shocked by the environmental impact of eating meat and dairy, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Animal Save Movement. Once she looked those baby pigs in the eyes, she knew why her daughter had gone vegan.  Cooking as a guest chef on LunchBreakLIVE after meeting Jane Velez-Mitchell at VegFestLA, and inspired by Jane’s bold courage, Paige became a Contributor for UnChainedTV. Reporting on all the latest animal rights news.  She also became the Senior Booker for UnChainedTV. Now, the Communications Director of UnchainedTV’s streaming network, and co-producer/co-host of the Plant-Based In the ‘Burbs show, Paige brings inspiration, humor, and humbleness to the kitchen, showing simple swap-outs and easy recipes to inspire people to bring more plants on their plates.

 

Sherri Sheree and Paige Parsons Roache
Sherri Sheree and Paige Parsons Roache, Hosts of Plant Based in the Burbs.

 

Sweet and Sour Tofu For Lunch or Dinner!

I don’t know about you but Sweet and Sour Chicken used to be a favorite of mine prior to becoming vegan, so I am super excited to give this Sweet and Sour Tofu recipe a try.  It is the perfect meal for lunch or dinner!  The sauce is so simple to make, but full of flavors you will love, bringing you that sweet and sour tang you crave.  Sherri uses fresh onions, bell peppers, and pineapple for this dish, bringing in all kinds of beautiful colors.  As a tip, using a tofu press is key for making this recipe.  If you don’t have one you can buy one on amazon, or you can just place your tofu between two dishes and put something heavy on top and let it sit for 30 minutes. This helps to release all the water stored in the tofu, allowing it to cook easier and with a stronger form.

 

Tofu press
Paige showing Sherri’s tofu press.

 

See Also
vegan meatballs and spaghetti

fresh veggies for sweet and sour tofu recipe
Fresh veggies and pineapple used in this recipe.

 

Ingredients for sweet and sour tofu
Some of the ingredients used in this recipe.

 

Sweet and Sour Tofu
The plated and ready-to-eat Sweet and Sour Tofu over rice.

 

Sweet and Sour Tofu

Sweet and Sweet Tofu ( Vegan)

Your classic Asian dish turned vegan. This is a delicious recipe that is simple to make and sure to become a family favorite.
Course Dinner, Lunch
Cuisine Asian

Ingredients
  

  • For Sauce:
  • 1/2 cup organic cane sugar
  • 1/3 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce / tamari for gluten free
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
  • For Tofu:
  • 14.5 ounce block extra firm tofu
  • 1 tablespoon soy sauce or tamari
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons cornstarch
  • 2-3 tablespoons avocado oil
  • The rest:
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper seeded and cut into 1-inch chucks
  • 1 orange or green bell pepper seeded and cut in to1-inch chunks
  • 1/2 onion or 1 small whole yellow onion cut into 1-inch chunks
  • Few more tablespoons avocado oil for frying
  • Cooked rice for serving
  • pickled ginger for serving
  • sesame seeds for serving
  • green onions for serving

Instructions
 

  • Make the sauce: In a small bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, minced garlic and cornstarch. Set aside.
  • For the Tofu: Press the tofu: press tofu by wrapping in paper towel. Place a plate or pan on top of the wrapped tofu, place a couple of heavy book or a cast iron skillet on top of tofu. Or purchase a tofu press. It will make your life a little easier! Press tofu for 30 minutes to an hour. Cut the pressed tofu in 1 inch cubes and add to s large bowl. Drizzle soy sauce and stir gently with small spoon. Be careful not rip tofu. Now sprinkle on the cornstarch and gently stir to coat the tofu. Heat a large non-skillet or cast iron over medium- high heat. May need to more oil if using a cast iron skillet. Once skillet is hot, add tofu in a single layer. Let tofu brown on all sides, it should be a nice golden brown all over. Trans for to plate. Cook the vegetable Add another tablespoon of oil to the pan, if needed. Add pineapple, bell pepper and onions and cook for 2 minutes until crisp/tender.
  • Whisk sauce before adding to the pan, and cook for 1 minute, stirring constantly until the sauce thickens. Now add the fried tofu back to the panned stir, cooking for about 5 minutes until the sauce thickens. Serve immediately with cooked rice, green onions, pickled ginger and sesame seeds. Enjoy!
Keyword vegan
Tried this recipe?Let us know how it was!

Thanks For Joining in on the Fun!

Thanks so much for stopping by to learn how to make this incredible Sweet and Sour Tofu dish!  Give it a try and let us know how much you loved it.  Take a photo of your finished dish and tag @UnChained_TV on Instagram.  Looking for other easy plant-based recipes to try?  Hop on over to our recipe page where we have a ton to choose from.  Until next time…keep watching UnChainedTV for new and fun content…and of course…keep cookin’!

 

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