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Sweet and Sour Tofu Tacos

Sweet and Sour Tofu Tacos for a Quick Vegan Feast

Enjoy Sweet and Sour Tofu Tacos that are delicious, quick to make, and perfect for a vegan dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Firm Tofu Ensure to press to remove excess moisture
  • 2 tablespoons Cornstarch Coats tofu for a crispy exterior
  • 2 tablespoons Vegetable Oil Used for frying tofu; olive oil can be a substitute
For the Filling
  • 1 cup Pineapple Chunks Can use canned or fresh
  • 1 piece Bell Pepper Diced; any color bell pepper can be used
  • 1/4 cup Soy Sauce Tamari can be used for gluten-free
  • 1/4 cup Rice Vinegar Apple cider vinegar can also work
  • 2 tablespoons Brown Sugar Maple syrup as a sugar-free option
  • 1 tablespoon Ketchup Can be omitted if desired
  • 1 tablespoon Sesame Oil Canola oil can be used if sesame is unavailable
For the Tacos
  • 8 pieces Taco Shells Soft tortillas can be used for a variation
  • 1 cup Shredded Cabbage Mixed greens can substitute for texture
  • 1/4 cup Green Onions Chopped; can be replaced with chives

Equipment

  • large skillet
  • mixing bowl
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board

Method
 

Steps to Prepare
  1. Begin by draining and pressing the firm tofu for at least 20 minutes.
  2. Cut the tofu into 1-inch cubes.
  3. Toss the tofu cubes in cornstarch until evenly coated.
  4. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
  5. Add the tofu in a single layer and fry for about 8-10 minutes.
  6. Reduce the heat and add the diced bell peppers and pineapple chunks.
  7. Stir-fry for about 3-5 minutes until tender.
  8. In a separate bowl, whisk together soy sauce, rice vinegar, brown sugar, ketchup, and sesame oil.
  9. Pour the sauce mixture over the tofu and vegetables in the skillet.
  10. Stir well and cook for an additional 2-3 minutes.
  11. Assemble the tacos by spooning the mixture into taco shells.
  12. Top with shredded cabbage and chopped green onions.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 33gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 600IUVitamin C: 75mgCalcium: 200mgIron: 2.5mg

Notes

Store leftover filling in an airtight container for up to 3 days. Reheat before serving for the best texture.

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