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Sweet and Sour Tofu Veggie Stir Fry
5 from 90 votes

Sweet and Sour Tofu Veggie Stir Fry

This sweet and sour tofu veggie stir fry features crispy-coated tofu cubes combined with a colorful mix of bell peppers, celery, and onions in a tangy sauce. The sauce balances apple cider vinegar with maple syrup and soy sauce, thickened by cornstarch for a glossy finish. It’s a versatile dish served over rice or as a filling for lettuce wraps.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 2
Calories: 410 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. To bake, transfer the tofu to a parchment lined baking sheet, and bake at 400 degrees F (200c) for 20-25 minutes.
  3. 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
  1. 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.
  2. In a small bowl, mix the cornstarch into the water and add that mixture into the skillet, and bring to a boil.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 410

% 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.