Vegan Sweet and Sour Tofu Recipe

This sweet and sour tofu recipe is a simple, quick and utterly delicious vegan version of the ever-popular Chinese takeaway dish.

Course Main Course

Cuisine Anglo Chinese

Diet Vegan, Vegetarian

Keyword sweet and sour tofu, vegan sweet and sour, vegetable sweet and sour, vegetarian sweet and sour

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 525kcal

Pour all of the ingredients for the sauce into a 15cm or 6" saucepan with the exception of the cornflour, and bring to a boil. Cook the sauce for 5 minutes on a rapid boil, remove and set aside.
Slice the spring onion into circles as thinly as possible.
Cut the tofu into rough 20-25mm (¾-1") cubes and dredge with 2 tablespoons of cornflour.
Top and tail the red onion and cut into 8 wedges.
Remove the seeds from the red pepper and cut it into 25mm (1") dice.
Peel and slice the garlic as thinly as you can.
Cut the courgette in half lengthways and then into half-moon shapes approximately 1.5cm (½"-¾") thick.
Heat a 30cm or 12" nonstick frying pan over a medium-high heat, and when it is hot, add the cooking oil.
Remove any excess cornflour from the tofu and fry on all four sides until golden brown. Remove and set aside, leaving the oil in the pan.
Return the pan to a high heat and add the red onion and red pepper and stir fry for 2-3 minutes.
Throw in the garlic and stir fry for 30 seconds.
Add the courgette and pineapple then cook for another minute.
Return the tofu to the pan and pour over the sauce.
Mix the cornflour for the sauce with 1 tablespoon of water then pour as much of it into the stir fry as needed to thicken the sauce to your liking.
As soon as the sauce thickens serve topped with the chopped spring onions and sesame seeds.