Easy Sweet & Sour Tofu
[Vegan]

Crockpot Method:

1. Preheat oven to 350°F. Place the cubed tofu onto a baking tray lined with silicon mat. Bake for 15 mins on one side.
2. After 15 mins, flip the tofu and bake on the other side for another 10 mins or until all sides are golden brown.
3. While the tofu is baking, boil the dried lentils in boiling water for around 5-10 mins. You don’t need to boil them for too long as they will further be cooked in the slow cooker. Drain.
4. Turn on the saute function of the multi cooker. Add a splash of water, then saute the diced onion until it becomes translucent and golden brown. You can add more water if needed.
5. Fry together with minced garlic until fragrant.
6. Next, add in mushrooms, dried thyme and sautéed until the mushrooms began to shrink, around 3-4 mins. Turn off the saute function and switch to slow-cook function (high setting).
7. In a bowl, mix together all of the sweet & sour sticky sauce ingredients. Pour the sauce mixture into the slow cooker, together with the diced bell peppers and cooked lentils.
8. Mix everything well and leave the slow cooker at high setting for 3-4 hours.
9. 10 minutes before serving, add in the chopping green onions and let it cooked for a bit.

Stove Top Method:

1. Follow the same procedures as the crockpot method until step 6.
2. After sautéing the mushrooms, add the diced bell pepper, cooked lentils and sauce mixture to the pan. Cover the pan and let it simmer for 15-20 minutes, stirring occasionally to prevent burning. Add water if needed.
3. 5 mins before serving, add in the chopping green onions and let it cooked for a bit.