Vegan sweet and sour tofu stir-fry recipe in 20 minutes!

Soak the dried tofu skin in water for an hour until it becomes soft. Then, remove it from the water and blanch it in boiling water for a minute. Strain it and set aside.

In a pan, fry cashews over a medium flame and set aside. Also, deseed the tomato and cut it into cubes.

To make the sweet and sour sauce, add hot water, cornstarch, sweet chilli sauce, ketchup, sriracha sauce, minced red chilli, salt, lime juice, and sugar to a medium-sized bowl. Mix the ingredients until everything combines. Set aside.

Heat a pan over medium flame and add olive oil. Once the oil is hot, add minced garlic and cook until fragrant. Then, add the soaked tofu skin and stir-fry for 30 seconds.

Add red and green capsicum, onion, and celery. Add the sweet and sour sauce into the pan and cook the mix for five to six minutes.

Transfer the stir-fry to a plate and top it with fried cashews and chopped Thai basil leaves. Serve it with hot, steamed jasmine rice.

Tips

You can store the sweet and sour sauce in the refrigerator for up to a week, and it pairs well with chicken, beef, and fish.

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