Vegan Sweet And Sour Tofu
Servings: 4
Ingredients
Sweet and Sour Sauce
- 1/4 Cup Water
- 1/4 Cup Pineapple juice
- 1/3 Cup Coconut sugar or white sugar
- 2 tbsp Ketchup
- 3 tbsp Rice wine vinegar
- 1 tbsp Soy sauce or Tamari I used Tamari to make it Gluten free
- 1 tbsp Cornstarch+1 Tbsp. Cold water
- 1 pinch Beet powder, or natural red food dye(optional) , to make the sauce brighter red
Crispy Tofu
- 1 Cup Cornstarch
- 1 Cup Almond milk
- 1 tsp Apple cider vinegar
- 1 block Extra Firm Tofu
- 2 tsp Salt
- oil for frying
For Serving
- 1 Cup Jasmine Rice
- green onions optional
- sesame seeds optional
Instructions
- If you are making rice, get that started first. Boil your water, add the rice and cook accroding to the package.
- Cut the tofu into small cubes, and press between two paper towels for a few minutes to drain some of the liquid.
- While the tofu is being pressed,in a medium sauce pan, combine all the sauce ingredients except the cornstarch and water mixture and beet powder or food coloring if you are using.
- Bring to a simmer, whisk together the cornstarch and water in a small bowl and add to the sauce pan. Along with the beet powder or coloring if using. Whisk everything together, and continue to simmer for 3-5 minutes until nice and thick. Turn off the heat and let sit on the stove while you prepare the rest.
- Mix the almond milk with the apple cider vinegar, and let sit for a few minutes to thicken.
- Add the cornstarch and salt to a deep bowl.
- Heat about 1/2 inch of oil in a frying pan, on medium high.
- Once the oil is hot, take the tofu cubes and dip into cornstarch, then almond milk, then back into cornstarch. Drop into the oil. Fry on all sides until golden brown. Should just take a few minutes. Repeat with all the tofu.
- Serve immediately with the sauce and rice.