Dinner
Crispy Oven Baked Sweet and Sour Tofu
An easy take on the classic sweet and sour stir fry! Serve it with a side of rice or noodles, it is sure to become a new family favourite.
Updated
Ingredients
- 1 – 350g block extra firm tofu, cut into 1/2” cubes
- 1 Tbsp cornstarch (15 mL)
- 2 Tbsp canola oil, divided (30 mL)
- 1 small onion, chopped
- 2 large carrots, chopped into coins
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 – 14 oz can of pineapple chunks, drained
Sauce
- 2 Tbsp cornstarch (30 mL)
- 1/3 cup cold water (75 mL)
- 1/4 cup sugar (60 mL)
- 1/3 cup ketchup (75 mL)
- 1/4 cup rice wine vinegar (60 mL)
- 2 Tbsp soy sauce (30 mL)
Other
- Rice for serving
Directions
- Preheat the oven to 425℉ (220°C).
- Line a 13 x 18-inch (33x 46 cm) baking sheet with parchment paper.
- Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside.
- In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7 minutes until tender and brown.
- In a small bowl, whisk together cold water and cornstarch until dissolved. Whisk in all remaining sauce ingredients.
- To vegetables, add crispy tofu, peppers, pineapple and sauce. Bring to a simmer and cook for 1-2 minutes, or until the sauce bubbles and thickens. Turn off heat and serve immediately over rice.
Nutritional Analysis
| Calories | 404 |
|---|---|
| Total Fat | 14.8 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 830 mg |
| Carbohydrates | 54.5 g |
| Fiber | 4.2 g |
| Sugar | 38.6 g |
| Protein | 16.9 g |
| Potassium | 767 mg |
