ingridients
2 tbsp tamari or soy sauce
1 tbsp apple cider vinegar
10 ounces firm tofu (275 g), cubed
6 tbsp cornstarch
Extra virgin olive oil to taste
1 carrot, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 onion, chopped
For the sweet and sour sauce:
4 tbsp cane, coconut or brown sugar
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tsp tamari or soy sauce
6 tbsp water (100 ml)
2 tsp cornstarch
tbsp apple cider vinegar1 tsp tamari or soy sauce6 tbsp water (100 ml)2 tsp cornstarch
Instructions
Mix tamari or soy sauce and apple cider vinegar in a bowl until well combined.Add the tofu cubes and let rest for at least 5 minutes.Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.Cook the tofu cubes in a skillet with a little bit of extra virgin olive oil over medium-high heat until all sides are golden brown. Remove tofu from pan and set aside.Cook the veggies in the skillet with some water or oil over medium-high heat until golden brown. Set make the sauce just mix all the ingredients until well combined.Add the sauce to a saucepan and cook until it thickens, stirring frequently.Mix the tofu, veggies and sauce in the skillet, stir and cook for about 5 minutes over medium heat, stirring occasionally. Serve with some sesame seeds on top (optional).
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