Vegan Sweet And Sour Tofu (Gluten-free)

Name: Vegan Sweet And Sour Tofu (Gluten-free)
Prep time: 25 min
Cook time: 5 min
Total time: 50 min
Yield: 4 serving
Ingredients: 10 oz tofu; 1 lemon; 1 tsp paprika; ½ tsp salt; ⅓ cup cornstarch; 1 tbsp sesame oil; 1 large red onion; 2 cloves garlic; 1 medium orange bell pepper; 1 medium red bell pepper; 1 large carrot; 3 tbsp sesame seeds; ¾ cup orange juice; 2 tbsp rice vinegar; 2 tbsp tomato paste; ½ tbsp Sriracha; 2 tbsp tamari; 2 tbsp cornstarch; ¼ cup water

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Marinadig time:
20 mins
Total Time
50 mins
Servings
4
Calories
264 kcal
Course
Main Course
Cuisine
Vegan

Vegan Sweet And Sour Tofu (Gluten-free)

Omar Parker

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This sweet and sour tofu with bell peppers and a tangy orange sauce is a great homemade alternative to takeout. The tofu is crispy and chewy, while the sauce is bursting with flavour! Gluten-free and super easy to make.

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Ingredients

Servings

10 oz tofu extra firm, cubed and pressed (see recipe notes)
1 lemon juice of
1 tsp paprika
½ tsp salt
⅓ cup cornstarch
1 tbsp sesame oil
1 large red onion diced
2 cloves garlic minced
1 medium orange bell pepper chopped
1 medium red bell pepper chopped
1 large carrot peeled and chopped into matchsticks
3 tbsp sesame seeds

For the sauce

¾ cup orange juice
2 tbsp rice vinegar
2 tbsp tomato paste
½ tbsp Sriracha
2 tbsp tamari
2 tbsp cornstarch
¼ cup water

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Instructions

In a mixing bowl, mix together the tofu, lemon juice, paprika and salt. Set aside for at least 20 minutes to marinade.
Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
Add cornstarch to a ziplock bag, followed by the tofu. Shake to ensure that the tofu cubes are evenly coated. Then, transfer them to the baking tray and bake for 25 minutes.
Prepare the sauce by whisking together the orange juice, rice vinegar, tomato paste, sriracha, and tamari. In a separate bowl, whisk together water and cornstarch.
Heat a little bit of sesame oil in a wok or pan over a medium heat. Add the onion and garlic, cooking for 2-3 minutes, until softened. Now add the carrot and bell peppers, cooking for 5 minutes more.
When the tofu is ready, add it to the wok/pan together with the sauce and cornstarch slurry. Stir for a few minutes, until the sauce thickens.
Stir in the sesame seeds and serve.

Equipments used:

Notes

Make sure to press the tofu for at least 10 minutes before starting to make this recipe (it may need to be longer if not using extra firm tofu). This can be done using a tofu press, or by placing a paper towel on top of the tofu followed by a frying pan with heavy objects like books inside.

Nutrition Information

Show Details

Calories 264kcal (13%) Carbohydrates 35g (12%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 923mg (38%) Potassium 504mg (14%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 5378IU (108%) Vitamin C 120mg (133%) Calcium 186mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 264 kcal

% Daily Value*

Calories	264kcal	13%
Carbohydrates	35g	12%
Protein	11g	22%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	923mg	38%
Potassium	504mg	11%
Fiber	5g	20%
Sugar	11g	22%
Vitamin A	5378IU	108%
Vitamin C	120mg	133%
Calcium	186mg	19%
Iron	3mg	17%