Sweet and Sour Tofu Stir-Fry
A delicious and healthier homemade version of the classic sweet and sour dish, featuring crispy tofu and vibrant vegetables in a tangy sauce.
20 min
Prep
50 min
Cook
4
Serves
480
Calories
Macros · per serving
14g protein
80g carbs
14g fat
Ingredients
For 4 servings
- 400 g tofu
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 2 clove garlic
- 2 carrot
- 1 1/3 cup white rice
- 1 cup pineapple chunks
- 3 tbsp soy sauce
- 2 tbsp vinegar
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 1/2 cup water
- salt — to taste
- ground black pepper — to taste
Instructions
- 1
Cook the white rice according to the package directions.
- 2
Press and drain the tofu to remove excess water, then cut into 1-inch cubes.
- 3
Toss the tofu cubes in cornstarch, ensuring they are evenly coated.
- 4
Heat vegetable oil in a large skillet over medium-high heat. Cook tofu, turning occasionally, until golden and crispy, about 8-10 minutes. Remove and set aside.
- 5
In the same skillet, add chopped onion, red and green bell peppers, and sliced carrots. Stir-fry for 5-6 minutes until just tender.
- 6
Mince garlic and add it to the skillet, cooking for another minute until fragrant.
- 7
In a small bowl, whisk together soy sauce, vinegar, ketchup, brown sugar, and water to make the sauce.
- 8
Add the sauce and pineapple chunks to the skillet with the vegetables and bring to a simmer.
- 9
Return the crisped tofu to the skillet, stirring to coat in the sauce. Cook for an additional 2-3 minutes until everything is well combined.
- 10
Season with salt and ground black pepper to taste.
- 11
Serve the sweet and sour tofu stir-fry over white rice.
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