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5 from 4 votes

Vegan Sweet and Sour 'Pork'

This vegan sweet and sour 'pork' is delightful and appetizing with a touch of fresh citrus that will keep you wanting for more. Check out the recipe on how to make this delicious texture.
Prep Time15 mins
Cook Time10 mins
Tofu freezing time1 d
Total Time1 d 25 mins
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: glutenfree, SweetandSour, tofu
Servings: 3 people
Author: woonheng

Ingredients

  • 14 oz [397g] firm tofu freeze and break into pieces
  • 1/2 small red bell pepper
  • 1/2 small green bell pepper
  • 1/2 cup pineapple chunks
  • 2 tablespoon chopped onion
  • 2 tablespoons ketchup
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar or vinegar
  • 1 teaspoon salt
  • juice of ½ lemon
  • cup water + 1½ teaspoon corn starch

Tofu coating

  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch plus more dusting

Instructions

Prepare the Tofu

  • Remove firm tofu from its package, then drain and pat dry with a paper towel. Cut into 4 slabs (optional step) and freeze until hardened. If you freeze the tofu in a large block, it'll require more time for it to thaw to room temperature.
  • When ready to use, thaw tofu to room temperature, and squeeze out excess water. Be gentle with this step as the tofu 'sponge' can be quite delicate.
  • Break the tofu into pieces, then season with salt, pepper and rub them with a tablespoon of cornstarch.

Cook the Tofu

  • Heat 1 cup of oil in a small tall pot to about 375°F (190°C) or use the chopstick method to test the oil temperature.
  • Coat tofu with another layer of cornstarch and slowly place in the hot oil and fry until golden brown on all sides.
  • Remove and set them on paper towels to absorb excess oil.

Put everything together

  • In a heated non-stick pan, add 2 teaspoons of oil and sauté the onion and bell pepper for about a minute. Dish out and set aside.
  • Using the same pan, add in the water with cornstarch, ketchup, rice vinegar, sugar, lemon juice, and salt.
  • Bring the mixture to a rolling boil while stirring continuously. Then, lower to simmer and cook until the sauce is slightly thickened.
  • Add the pineapple and sautéed veggies,stir to combine, then cook for about 30 seconds.
  • Finally, place in the cooked tofu and toss everything together until well combined and season with salt.
  • Transfer to a serving bowl and serve warm.

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