Spicy sweet and sour stirfry

This was a fun stirfry my housemate and I made because she wanted to recreate one she tried at a thai restaurant. It was super easy, mostly because we were lazy and just bought sweet and sour sauce in a bottle – if I was in a really awesome DIY mood I would have liked to make the sauce myself (that would seem more appropriate on a blog called homemade vegan, but I had no say in the title!). Last time we made a really yummy sauce thats just equal parts ketchup, vinegar, soy sauce and water, a little bit of cornstarch, plus TWO parts sugar, but I get really horrified putting that much sugar into things (I’m sure the bottled stuff is just as bad, but at least I don’t have to watch it happen).

Anyway, first just saute some onions, garlic, green and red peppers and carrots in olive oil until almost tender, then add tofu (cut into triangles because it looks classier that way) and heat until its nice and golden brown. Throw in some snow peas (only for a couple of minutes or they’ll get soggy) followed by the sweet and sour sauce and lots of pineapple chunks, then it just needs to heat up and thicken a bit. At this point I found it lacked a certain je ne sais quoi – probably because Jon got me hooked on spicy food over the summer – so I added a bit of garlic chili pepper sauce… I really love this stuff, it makes everything better. After adding that just serve over rice, sprinkle with sesame seeds and you’re done! Very simple, but I like it because it looks pretty…