Sweet & Spicy Tofu with Capsicum, #cookingvideo #food #recipe #vegan #easyrecipe #veganrecipes

Sweet sour spicy tofu capsicumIngredients
The Base:
• Tofu: 1 block of firm tofu (cut into bite-sized cubes).
• Peppers: 1 red and 1 green capsicum/bell pepper (cut into triangles or your preferred shape).
• Cooking Oil: 2 tbsp for stir-frying.
• Garnish: White sesame seeds (optional).
The Signature Sauce:
• Ketchup: 3 tbsp
• Soy Sauce: 2 tbsp
• Sriracha: 1 tbsp (adjust for heat)
• Agave Syrup: 1-2 tbsp (for sweetness)
• Vinegar: 1 tsp (rice vinegar or white vinegar)
• Togarashi: ½ tsp (Japanese chili pepper flakes)
• Thickener: 1 tsp Cornstarch dissolved in 4 tbsp Water.
Cooking Instructions
1. Prepare the Tofu
Pat the tofu cubes dry with a paper towel. Heat a little oil in a pan and sear the tofu until all sides are golden brown and slightly crispy. Remove from the pan and set aside.
2. Stir-fry the Veggies
Using the same pan, turn the heat to medium-high. Add the capsicum and paprika triangles. Stir-fry for about 2 minutes. You want them to be slightly charred on the edges but still crunchy.
3. Simmer the Sauce
Lower the heat and pour in the mixture of ketchup, soy sauce, sriracha, agave syrup, vinegar, and togarashi. Stir well to coat the peppers.
4. Thicken the Glaze
Give your cornstarch and water mixture a quick stir (as it settles) and pour it into the pan. Stir constantly for about 30–60 seconds. You will see the sauce turn from cloudy to a glossy, thick glaze.
5. Combine and Serve
Add the crispy tofu back into the pan. Toss quickly so every piece is coated in the sticky sauce. Transfer to a bowl and sprinkle with sesame seeds.
Quick Tips for Success
• The “Gloss”: The cornstarch is the secret to getting that professional “restaurant look” where the sauce clings to the tofu.
• Togarashi: If you want more “kick,” sprinkle an extra pinch of Togarashi right before serving to keep the spice profile fresh.
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#cooking
#veganrecipes
#vegan