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Wash and chop all vegetables and add to a non stick pan with a touch of oil.
Sauté on medium low heat for 20 minutes, stirring often.
Make rice according to package directions if serving with rice.
Drain and press tofu. Cut into small cubes.
In a large bowl, add cornstarch and salt. Stir.
Toss tofu cubes in the cornstarch mixture until evenly coated.
Add a small amount of oil to a non-stick pan.
Cook tofu on medium in the pan for about 5 minutes each side until crispy and golden brown.
Add apple cider vinegar, vegan sugar, ketchup, soy sauce, cold water, garlic, ginger, and corn starch to a small saucepan.
On medium heat stir frequently until it starts to boil. Allow sauce to boil for about 30 seconds then remove from heat.
Drizzle the tofu and stir fry with sweet and sour sauce. Garnish with more fresh green onion.