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Export 12 ingredients for grocery delivery
Step 1
Mix the soy sauce or tamari and apple cider vinegar in a bowl until well combined.
Step 2
Incorporate the tofu cubes and let marinate for at least 5 minutes.
Step 3
Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch. Add more cornstarch if needed.
Step 4
Heat half of the oil in a skillet and when it’s hot, add the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set it aside.
Step 5
Heat the other half of the oil in the skillet and when it’s hot, incorporate the veggies (carrot, green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown. Set aside.
Step 6
To make the sauce just mix all the ingredients until well combined.
Step 7
Pour the sauce into the skillet and cook until it thickens, stirring frequently.
Step 8
Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
Step 9
Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
Step 10
Keep the leftovers in a sealed container in the fridge for up to 1 week.
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