Name: Sweet Sour Tofu Veggie Stir Fry
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 2 servings
Ingredients: 14 oz extra firm tofu (pressed for 15 minutes, then cubed); 2 tsp soy sauce; 1 tsp oil (or use sesame oil); 2 tbsp cornstarch; 1 tsp rice flour; 0.5 tsp garlic powder; 1 tsp oil; 0.5 tsp red pepper flakes; 0.5 cup sliced red or white onion (sliced into 0.75-1 inch pieces); 1 cup sliced red bell pepper (sliced into 0.75-1 inch pieces); 0.5 cup sliced green bell pepper (also sliced into 0.75-1 inch pieces); 0.5 cup chopped celery; 3 cloves minced garlic; 4 tbsp apple cider vinegar; 0.25 cup maple syrup; 1.5 tbsp sugar (optional, add if you like your sauce to be sweeter); 2 tbsp soy sauce; 2 tbsp ketchup; 1 tsp cornstarch (mixed in 0.5 cup of water); 0.5 cup water (for cornstarch slurry)

Instructions

Show units in method

1

Add the pressed and cubed extra firm tofu (14 oz) to a bowl. Add in the soy sauce (2 tsp) and oil (1 tsp) and mix well. Let it sit for 1 minute, then add in the cornstarch (2 tbsp), rice flour (1 tsp), and garlic powder (0.5 tsp). Toss well to coat. You can bake this tofu or pan fry it.
2

To bake, transfer the tofu to a parchment-lined baking sheet, and bake at 400 degrees F (200c) for [20-25 minutes].
3

To pan fry, transfer this tofu to a skillet over medium-high heat. Add in oil (2 tsp) (additional oil for pan-frying if needed, not explicitly in ingredients list for pan-frying method, so assuming it's part of initial 1 tsp oil, if more is needed specify 2 tsp oil in this step, but given no new ingredient, I'll assume that the 1 tsp oil for tofu is used here, or an implicit oil is used) and cook until crisp and golden on most of the edges, then set aside.
4

Heat oil (1 tsp) in a skillet or wok over medium-high heat. When hot, add in the red pepper flakes (0.5 tsp), give it a quick stir, then add in the sliced red or white onion (0.5 cup), sliced red bell pepper (1 cup), and sliced green bell pepper (0.5 cup), and chopped celery (0.5 cup). Mix well. Continue to cook until the bell peppers start to get golden brown on the edges, then add the minced garlic (3 cloves) and mix in. Then add in the apple cider vinegar (4 tbsp), maple syrup (0.25 cup), sugar (1.5 tbsp), soy sauce (2 tbsp), and ketchup (2 tbsp), and mix well. Bring to a boil.
5

In a small bowl, mix the cornstarch (1 tsp) into the water (0.5 cup) and add that mixture into the skillet, and bring to a boil.
6

Add in the baked or pan-fried tofu (14 oz), and toss well to coat. If the sauce hasn’t thickened to preference, add in cornstarch (1 tsp) mixed in water (1 tbsp) (adjust as needed to reach desired consistency) and bring to a boil. Then take off heat.
7

Serve over [cooked grains], such as [rice].