Vegan Sweet and Sour Chicken

Prepare to elevate your plant-based meal repertoire with this vibrant Vegan Sweet and Sour "Chicken"! Crispy tofu takes center stage, coated in a luscious homemade sweet and tangy sauce that perfectly balances soy sauce, rice vinegar, ketchup, and a hint of brown sugar. Tossed with colorful bell peppers and juicy pineapple chunks, this dish delivers a symphony of flavors and textures in every bite. Ideal for busy weeknights, it comes together in just 40 minutes, serving as a deliciously satisfying alternative to takeout. Serve it over a bed of fluffy white rice or your favorite noodles, and garnish with fresh scallions for the ultimate vegan comfort food experience. Whether you're a tofu enthusiast or just dipping your toes into plant-based cooking, this recipe is sure to be a hit!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 block (about 14 oz) extra-firm tofu
• 4 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 medium (cut into chunks) red bell pepper
• 1 medium (cut into chunks) green bell pepper
• 1.5 cups (fresh or canned, drained if canned) pineapple chunks
• 3 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar
• 3 tablespoons ketchup
• 3 tablespoons brown sugar
• 1 cup water
• 1 tablespoon cornstarch (for sauce)
• 2 tablespoons water (for cornstarch slurry)
• 2 tablespoons (chopped) scallions (optional, for garnish)
• 4 servings cooked white rice or noodles

Directions

Step 1

Press the tofu: Remove the tofu from its package and press to remove excess moisture. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.

Step 2

Cut the pressed tofu into bite-sized cubes.

Step 3

In a medium bowl, toss the tofu cubes with 4 tablespoons of cornstarch until evenly coated. This will help the tofu become crispy when cooked.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the tofu in a single layer and cook for 4-5 minutes on each side, or until golden and crispy. Remove the tofu and set aside on a plate lined with paper towels.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the red and green bell peppers and sauté for 3-4 minutes until slightly softened.

Step 6

Add the pineapple chunks to the skillet and cook for another 2 minutes, stirring occasionally.

Step 7

In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and 1 cup of water to create the sweet and sour sauce.

Step 8

Pour the sauce into the skillet with the peppers and pineapple. Bring the mixture to a simmer over medium heat.

Step 9

In another small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the simmering sauce and stir until it thickens to your desired consistency (about 1-2 minutes).

Step 10

Add the cooked tofu back into the skillet and toss to coat it completely in the sweet and sour sauce.

Step 11

Cook for an additional 2-3 minutes to ensure the tofu is heated through.

Step 12

Remove from heat and garnish with chopped scallions, if desired.

Step 13

Serve hot over cooked white rice or noodles. Enjoy!

Nutrition Facts

Serving size	(2070.2g)

Amount per serving	% Daily Value*
Calories	2252.6

Total Fat 73.6g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 25.3g
Cholesterol 0mg	0%
Sodium 3279.5mg	0%
Total Carbohydrate 320.3g	0%
Dietary Fiber 21.0g	0%
Total Sugars 70.0g
Protein 86.5g	0%

Vitamin D 0IU	0%
Calcium 2875.0mg	0%
Iron 20.9mg	0%
Potassium 2351.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 15.1%

Carbs: 56.0%