Baked Sweet and Sour Tofu

This Baked Sweet and Sour Tofu is a delightful dish that perfectly balances tangy and sweet flavors with a crispy texture. It's a healthy, plant-based option that brings a taste of authentic Chinese cuisine to your table.

Ingredients

• Firm tofu - 300 grams
• Cornstarch - 2 tablespoons
• Olive oil - 1 tablespoon
• Bell pepper (red or green) - 1 medium, diced
• Pineapple chunks (canned in juice) - 100 grams, drained
• Soy sauce - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Brown sugar - 1 tablespoon
• Ketchup - 2 tablespoons
• Garlic (minced) - 1 clove
• Ginger (minced) - 1 teaspoon
• Green onions - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top to press out excess moisture for about 15 minutes.
3. Cut the pressed tofu into bite-sized cubes and toss them in a bowl with cornstarch until evenly coated.
4. Spread the tofu cubes on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden and crispy.
5. In a medium saucepan, combine soy sauce, rice vinegar, brown sugar, ketchup, minced garlic, and minced ginger. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
6. Add the diced bell pepper and pineapple chunks to the saucepan, cooking for another 3-4 minutes until the peppers are slightly softened.
7. Once the tofu is done baking, remove it from the oven and pour the sweet and sour sauce mixture over the tofu, tossing to coat.
8. Return the coated tofu to the oven and bake for an additional 5 minutes to meld the flavors.
9. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 15 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Contains antioxidants from bell peppers and pineapple, promoting overall health.

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