Sweet and Sour Tofu
1 package extra firm tofu, drained and cubed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 celery stalks, cut into pieces on an angle
1 carrot, cut into medallions
2 tablespoons cider vinegar
1 tablespoon cornstarch or other thickener
1 1/2 tablespoons tomato paste
2 vegan bouillon cubes, crushed or 2 tablespoon veggie soup base
1 tablespoon sesame oil
1/2 tablespoon brown sugar
1 small can of diced pineapple in juice, undrained
olive oil for cooking
tamari to taste
cooked brown rice or noodles
Heat olive oil in a pan (about 1-2 tablespoons), add cubed tofu and cook until golden on all sides.
While the tofu is cooking, prepare the veggies and sauce.
To make the sauce: in a mixing bowl, dissolve the cornstarch into the vinegar. Add tomato paste, bouillon, sesame oil and vegan brown sugar. Mix well. Next, add the can of pineapple along with the juice and mix well again.
After the tofu is cooked, remove it from the pan and put the pan back on the heat. Add the peppers, celery and carrots to the pan and cook on high heat for about 5 minutes until tender-crisp. Add the tofu back in and cook for two minutes. Lower heat to medium and add the sauce. Stir until it boils and starts to thicken. When it reaches the consistency you want, remove from heat. Serve over brown rice or noodles with tamari to taste.