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Suggest a better description1. Preheat the oven to 375F
2. Dry the tofu with a paper towel and slice into bite sized cubes. Then, spread them out onto a baking tray lined with parchment paper and bake in the oven for 25min
3. Chop the green and red bell peppers into bite sized pieces. Quarter the red onion
4. Finely chop the garlic and ginger
5. Heat up a small saucepan on medium heat. Add the cane sugar, pink salt, apple cider vinegar, and ketchup
6. Stir until the ketchup is mixed through. Then, let it simmer for 10-15min
7. Chop 1/2 cup worth of fresh pineapple pieces
8. Heat up a sauté pan on medium heat. Drizzle with olive oil
9. Sauté the garlic and ginger for about 1min. Then, add and sauté the veggies for 5min
10. Add the pineapple and tofu. Sauté for another couple of minutes
11. Add the sauce. Stir for another few minutes until everything is nice and glossy
12. Plate and garnish with fresh chopped green onion
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (730g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 502 | ||
Calories from Fat: 125 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 368.6mg | 13 % | |
Potassium 1040.4mg | 27 % | |
Total Carbohydrate 72.7g | 21 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 66.1g | ||
Protein 26g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 502
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