Vegan Sweet and Sour Tofu Recipe
This vegan sweet and sour tofu is filling, delicious, and full of tangy, spicy flavor. It's quick and easy to make. Enjoy it on its own or serve over rice or noodles for an even more substantial meal.
Prep Time6 minutes mins
Cook Time25 minutes mins
Total Time31 minutes mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 129kcal
- 1 1/2 cups extra firm tofu (cut into bite sized pieces)
- 1 1/2 cups eggplant (cut into bite sized pieces)
- 1/2 cup date paste (or substitute 1/4 cup maple syrup or agave)
- 1/2 cup apple cider vinegar (or your preferred vinegar)
- 1/4 cup tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon crushed dried chili peppers
- Optional garnish: green onions and sesame seeds
Add the oil to the wok or frying pan and place on the stove set to medium heat, then allow the pan to heat up for 1-2 minutes.
While the pan is heating up, add the date paste, apple cider vinegar, tomato paste, garlic, salt, and chili peppers to a bowl and stir until combined.
When the pan is hot, add the tofu to the pan and fry on both sides until cooked and a little crispy (approximately 5 minutes per side).
Remove the tofu from the pan and reserve.
Add the eggplant to the pan and fry until soft and slightly caramelized (approximately 5 minutes per side).
Add the tofu back to the pan.
Add the sauce to the pan and stir to combine and heat the ingredients for 2-3 minutes.
Garnish with chopped green onions and sesame seeds, if desired.
- Store this vegan sweet and sour tofu in an airtight container in the fridge for up to three days.
Calories: 129kcal | Carbohydrates: 14g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 348mg | Fiber: 2g | Sugar: 11g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg