Vegan Sweet and Sour Tofu Recipe

Vegan sweet and sour tofu in a white bowl.

5 from 1 vote

This vegan sweet and sour tofu is filling, delicious, and full of tangy, spicy flavor. Enjoy it on its own or serve over rice or noodles for a more substantial meal.

Prep Time6

Cook Time25

Total Time31

Course: Main Course

Cuisine: Fusion

Diet: Vegan

Servings:

Calories: 191.6kcal

Author: Jennifer Bell

Equipment

Nonstick frying pan

Ingredients

2 tablespoons vegetable oil
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
1 teaspoon chopped garlic
1/4 teaspoon salt
1/4 teaspoon crushed dried chili peppers
1 1/2 cups extra firm tofu (cut into bite sized pieces)
1 1/2 cups eggplant or any other vegetable you prefer (cut into bite sized pieces)
Optional garnish: green onions and sesame seeds

Instructions

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.

Notes

Store this tofu in an airtight container in the fridge for up to three days. Reheat to your desired temperature in the microwave, stovetop, or oven.

Nutrition