Vegan Sweet and Sour Tofu Stir-Fry
A delicious and healthier take on the classic sweet and sour, with crispy tofu and vibrant vegetables in a tangy sauce.
8 min
Prep
12 min
Cook
4
Serves
320
Calories
Macros · per serving
15g protein
40g carbs
12g fat
Ingredients
For 4 servings
- 400 g extra-firm tofu
- 2 tbsp cornstarch
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 200 g pineapple chunks
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 2 cloves garlic
- 1 tsp ginger
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
- 2 green onion
- salt — to taste
- pepper — to taste
Instructions
- 1
Drain and press the tofu, then cut it into bite-sized cubes.
- 2
Coat tofu cubes with cornstarch, salt, and pepper.
- 3
Heat vegetable oil in a pan over medium-high heat.
- 4
Add tofu to the pan, cooking until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 5
In the same pan, add minced garlic and grated ginger, sauté for 1 minute.
- 6
Slice red bell pepper, green bell pepper, and carrot into thin strips and add to the pan. Stir-fry for 3 minutes.
- 7
Add pineapple chunks and continue to stir-fry for another 2 minutes.
- 8
In a small bowl, mix soy sauce, rice vinegar, ketchup, and brown sugar.
- 9
Pour the sauce into the pan and bring to a simmer.
- 10
Return the tofu to the pan and toss to coat with the sauce.
- 11
Top with sliced green onions and sesame seeds before serving.
Cook it this week.
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