Sweet and Sour Stir-Fried Tofu
A vegan stir-fry starring crispy tofu, sweet-and-tangy sauce, and colorful vegetables tossed together for a perfectly balanced, restaurant-style meal.
Ingredients
For the Stir-Fry:
- 200 g firm tofu pressed and cubed
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- ½ cup bell peppers red, yellow, or green, sliced
- ¼ cup pineapple chunks
- ¼ cup onion diced
- 1 tablespoon sesame oil
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup or agave
- 1 teaspoon chili sauce optional for heat
- ½ teaspoon grated ginger
- 2 cloves garlic minced
- 1 tablespoon water
Instructions
- Press tofu for 10 minutes to remove excess moisture.
- Coat tofu in cornstarch for that perfect crisp.
- Heat vegetable oil in wok over medium-high heat.
- Add tofu cubes and fry until golden brown, about 6 minutes.
- Remove tofu and set aside.
- In the same wok, add sesame oil, garlic, and ginger; stir 30 seconds.
- Add onions, bell peppers, and pineapple; stir-fry 3 minutes.
- In a bowl, whisk soy sauce, vinegar, tomato paste, maple syrup, and chili sauce.
- Pour sauce into wok and simmer until slightly thickened.
- Add tofu back, toss until evenly coated, and serve immediately with rice or noodles.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 20 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 28%
- Iron: 15%
- Calcium: 11%
- Vitamin A: 16%
- Magnesium: 7%
Additional Notes / Tips
- Use extra-firm tofu for top-tier crispiness.
- Add a splash of orange juice for a citrus twist.
- Don’t skip the pineapple — it’s the main character here.
- Sprinkle sesame seeds or green onions for extra flair.
- Serve over rice, noodles, or directly from the pan (no judgment).