Sweet and Sour Tofu Veggie Stir Fry
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
2
-
Calories
410 kcal
-
Course
Main Course
-
Cuisine
Asian
Sweet and Sour Tofu Veggie Stir Fry
Description
The dish starts by pressing and cubing extra firm tofu, then marinating it briefly in soy sauce and oil before coating with a mix of cornstarch, rice flour, and garlic powder. This coating crisps up when the tofu is baked or pan-fried, adding a textured contrast to the tender vegetables. The stir fry includes red and green bell peppers, celery, and sliced onion sautéed with garlic and red pepper flakes, which provide a mild heat.
The sweet and sour sauce is made by combining apple cider vinegar, maple syrup, optional sugar, soy sauce, and ketchup, then thickened with a cornstarch slurry to create a glossy, slightly thick consistency that coats the tofu and vegetables evenly. The combination of mildly sweet, tangy, and savory flavors complements the crispy tofu and fresh vegetables.
Serve this stir fry over steamed white rice, quinoa, or cauliflower rice. It's also suitable as a filling for lettuce wraps. The recipe allows for ingredient flexibility by suggesting additional vegetables such as corn, snow peas, zucchini, or carrots.
Note that the sugar in the sauce is optional since the maple syrup and ketchup add sweetness. Alternatives like coconut sugar can be used to avoid refined sugar. Seitan can be used as a tofu substitute if desired.
Ingredients
For the Tofu
- 14 oz extra firm or firm tofu, pressed for 15 minutes, then cubed
- 2 tsp soy sauce
- 1 tsp neutral cooking oil or use sesame oil, generic cooking oil
- 2 tbsp cornstarch
- 1 tsp rice flour
- 1/2 tsp garlic powder
For the Sauce
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp red pepper flakes
- 1/2 cup onion sliced into 3/4-1 inch pieces, red or white, sliced
- 1 cup red bell pepper sliced into 3/4-1 inch pieces, sliced
- 1/2 cup green bell pepper also sliced into 3/4-1 inch pieces, sliced
- 1/2 cup celery chopped
- 3 cloves garlic minced
- 4 tbsp apple cider vinegar
- 1/4 cup maple syrup
- 1-2 tbsp sugar optional, add if you like your sauce to be sweeter
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tsp cornstarch mixed in 1/2 cup of water
Instructions
- Add the pressed and cubed tofu to a bowl, add in the soy sauce and oil and mix well, and let it sit for a minute, then add in the corn starch, rice flour, and garlic powder, and toss well to coat. You can bake this tofu or pan fry it.
- To bake, transfer the tofu to a parchment lined baking sheet, and bake at 400 degrees F (200c) for 20-25 minutes.
- To pan fry, transfer this tofu to a skillet over medium high heat, add in 2 tsp oil, and add in the tofu, and cook until crisp and golden on most of the edges, then set aside.
To make the sauce
- Heat oil in a skillet or wok over medium high heat. When hot, add in the red pepper flakes, give it a quick stir, then add in the onion, bell peppers, and celery, and mix well. Continue to cook until the bell peppers start to get golden brown on the edges, then add the garlic and mix in. then add in the vinegar, maple syrup, sugar, soy sauce, and ketchup, and mix well. Bring to a boil.
- In a small bowl, mix the cornstarch into the water and add that mixture into the skillet, and bring to a boil.
- Add in the baked or pan fried tofu, and toss well to coat. If the sauce hasn’t thickened to preference add in 1 tsp cornstarch mixed in 1 the water and bring to a boil. then take off heat.
- Serve over rice, or cooked grains.
Notes
- Press tofu well before seasoning and coating for best crispness.
- Choose between baking or pan-frying tofu based on preference; baking uses 400°F for 20-25 minutes, pan-fry until golden edges.
- Feel free to add other vegetables like corn, snow peas, or zucchini to the stir fry mix.
- Sugar in the sauce is optional, as maple syrup and ketchup provide sweetness; you may substitute coconut sugar if avoiding refined sugars.
- Serve over rice, quinoa, cauliflower rice, or use as lettuce wrap filling.
- Seitan can be used as a tofu alternative for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 882mg | 37% |
| Potassium | 887mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 2810IU | 56% |
| Vitamin C | 131mg | 146% |
| Calcium | 152mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
