Spicy, Sweet and Sour Tofu Stir Fry

 

 
This recipe comes from Vegan Yum Yum. I made a few changes... just added fresh ginger instead of ginger powder, firm tofu (absorbs the flavor more) than extra firm tofu, and I added hot peppers flakes because I love food with a little kick to it and finally I add veggies to the dish instead of just tofu. My version makes more.... servings 6 which you're going to want! 
 

Tofu:
 
1 package firm tofu (drain/pressed) cut into small pieces*
2 Tbsp flaxseed meal mixed with 6 Tbsp water, let sit for 10 minutes
1/4 cup cornstarch
1/4 cup oil
 
Sauce:

1/4 cup rice vinegar
100 ml water
3 Tbsp sugar
3 Tbsp tamari
1 1/2 Tbsp ketchup
1 1/2 tsp molasses (I use Blackstrap)
1 1/2 tsp chili pepper flakes
3/4 tsp salt
1/2 tsp ginger, minced
 
1 1/2 Tbsp cornstarch mixed in 2 Tbsp water (Don’t mix with the sauce)

Veggies:
 
4 cups snow peas (ends chopped off) steam till tender crisp
3 cups red peppers, cut into strips, steam till tender crisp
 
Toasted sesame seeds (for garnish)


Put flaxseed mixture into a bowl with a lid and add tofu; toss to coat all pieces. 
 
Put cornstarch in another bowl with a lid and toss the now coated with flaxseed mixture tofu until they are completely coated.
 
Heat oil in a large skillet and pan fry the tofu until golden brown on both sides.  Put aside on a paper towel to drain the excess oil.
 
To make the sauce, combine all the sauce ingredients EXCEPT the water and cornstarch mixture in a small saucepan.  Heat until the sugar dissolves.  Then add the water/cornstarch mixture and whisk continuously until sauce thickens.  Remove from heat and set aside until you are ready to put everything together.

Combine tofu and veggies in a large bowl and mix with the sauce.  Pour over rice, top with toasted sesame seeds and enjoy! Serves 6


*How To Press Tofu