Sweet and Sour Stir-Fried Vegetables Recipe

Name: Sweet and Sour Stir-Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons vegetable oil (3 tablespoons and 2 tablespoons); 3 cloves garlic, peeled and finely chopped; 7 ounces (200 g) extra-firm tofu (half a 14-ounce or 400-g package), towel dried and cut into 3/4-inch (2-cm) pieces; 1 medium onion, peeled, halved, and sliced into 1/4-inch slices (about 1 cup); 2 English cucumbers, peeled, quartered lengthwise, and cut into 1-inch (2.5-cm) pieces (about 3 cups); 1 can (8 ounces or 250 g) sliced pineapple in juice, drained and cut into 1/2-inch (1.2-cm) pieces (about 1 cup); 2 medium tomatoes, cut into 1/2-inch (1.2-cm) wedges (about 1 cup); 1 teaspoon sea salt; 1 teaspoon granulated sugar; 1-2 tablespoons Thai chili sauce or ketchup; 1 teaspoon soy sauce; 1/4 cup (60 ml) water; 1/2 cup fresh cilantro leaves

Servings: persons

5 tablespoons vegetable oil (3 tablespoons and 2 tablespoons)
3 cloves garlic, peeled and finely chopped
7 ounces (200 g) extra-firm tofu (half a 14-ounce or 400-g package), towel dried and cut into 3/4-inch (2-cm) pieces
1 medium onion, peeled, halved, and sliced into 1/4-inch slices (about 1 cup)
2 English cucumbers, peeled, quartered lengthwise, and cut into 1-inch (2.5-cm) pieces (about 3 cups)
1 can (8 ounces or 250 g) sliced pineapple in juice, drained and cut into 1/2-inch (1.2-cm) pieces (about 1 cup)
2 medium tomatoes, cut into 1/2-inch (1.2-cm) wedges (about 1 cup)
1 teaspoon sea salt
1 teaspoon granulated sugar
1-2 tablespoons Thai chili sauce or ketchup
1 teaspoon soy sauce
1/4 cup (60 ml) water
1/2 cup fresh cilantro leaves

1
Heat 3 tablespoons oil in a wok or large nonstick skillet over medium-high heat.
2
Stir in garlic and heat 30 seconds or until fragrant, not burned.
3
Stir in tofu and cook, stirring occasionally, about 10 minutes, until golden brown; remove tofu from skillet and set aside.
4
Heat 2 tablespoons oil in skillet over medium heat; add onion and cook, stirring occasionally, until tender.
5
Stir in cucumbers and pineapple; cook, stirring, 2 minutes.
6
Add tomatoes, salt, sugar, chili sauce, and soy sauce, cover, reduce heat to medium, and cook, stirring occasionally, until vegetables are tender.
7
Stir in water and tofu, heat a few minutes more.
8
Stir in cilantro leaves and serve with rice.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons vegetable oil (3 tablespoons and 2 tablespoons), 3 cloves garlic, peeled and finely chopped, 7 ounces (200 g) extra-firm tofu (half a 14-ounce or 400-g package), towel dried and cut into 3/4-inch (2-cm) pieces, 1 medium onion, peeled, halved, and sliced into 1/4-inch slices (about 1 cup), and more.

Yes, Sweet and Sour Stir-Fried Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet and Sour Stir-Fried Vegetables

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