Vegetarian Sweet & Sour Tofu Stir-Fry
A deliciously tangy and slightly sweet homemade version of your favorite takeout dish, made lighter with tofu and fresh vegetables.
15 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
15g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 400 grams extra firm tofu
- 1 red bell pepper
- 1 green bell pepper
- 2 carrot
- 200 grams broccoli
- 1 yellow onion
- 2 cloves garlic
- 3 tablespoons soy sauce
- 1/2 cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain the tofu and press it to remove excess moisture. Cut into bite-sized cubes.
- 2
Cut the red and green bell peppers into bite-sized pieces. Slice the carrot into thin rounds, cut the broccoli into small florets, and slice the onion thinly. Mince the garlic cloves.
- 3
In a small bowl, mix soy sauce, pineapple juice, rice vinegar, brown sugar, ketchup, cornstarch, and water until smooth.
- 4
Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and season with salt and black pepper. Cook until the tofu is golden brown on all sides, about 8 minutes. Remove from the skillet and set aside.
- 5
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the onion and garlic until fragrant, about 2 minutes.
- 6
Add the bell peppers, carrot, and broccoli to the skillet. Stir-fry until the vegetables are tender but still crisp, about 5 minutes.
- 7
Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well to coat everything evenly with the sauce. Cook for an additional 2-3 minutes until the sauce thickens.
- 8
Serve hot, garnished with additional black pepper if desired.
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