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.