Sweet and Sour Tofu Stir-Fry Recipe

Name: Sweet and Sour Tofu Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons brown sugar (I used the Splenda blend); 2 tablespoons sugar; ½ cup red wine vinegar; 1 tablespoon coriander seed, ground; 4 tablespoons catsup; 2 tablespoons soy sauce; 2 tablespoons dry sherry; ½ cup chicken broth; ½ teaspoon red pepper flakes; ¼ cup pineapple juice; 1 (16 ounce) package firm tofu; 1 large onion, sliced vertically; 1 green bell pepper, cut into thin strips; 1 red bell pepper, cut into thin strips; 1 cup carrot, shredded; 3 garlic cloves, minced; 1 ½ cups fresh pineapple, cubed; 3 tablespoons peanut oil; 2 -3 tablespoons cornstarch, to thicken sauce to desired consistency; hot cooked rice

Servings: persons

2 tablespoons brown sugar (I used the Splenda blend)
2 tablespoons sugar
½ cup red wine vinegar
1 tablespoon coriander seed, ground
4 tablespoons catsup
2 tablespoons soy sauce
2 tablespoons dry sherry
½ cup chicken broth
½ teaspoon red pepper flakes
¼ cup pineapple juice
1 (16 ounce) package firm tofu
1 large onion, sliced vertically
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 cup carrot, shredded
3 garlic cloves, minced
1 ½ cups fresh pineapple, cubed
3 tablespoons peanut oil
2 -3 tablespoons cornstarch, to thicken sauce to desired consistency
hot cooked rice

1
Mix all the sauce ingredients together in a small bowl and set aside.
2
Drain tofu and slice into 4 or 5 strips.
3
Place on a clean dish towel or several layers of paper towels.
4
Cover and weigh down with several heavy weights.
5
(I used my cast iron fry pan with lid.)
6
Leave for about 30 minutes to drain.
7
Cube into bite-size pieces.
8
Place 2 tablespoons peanut oil in wok over high or medium high heat and stir-fry tofu cubes until brown.
9
Remove and drain on paper towels.
10
Add remaining peanut oil and lower heat and stir-fry minced garlic until golden.
11
Careful not to burn!
12
Turn up heat and add vegetables and stir-fry until crisp tender.
13
Add back the tofu and add the pineapple chunks.
14
Stir in the sweet and sour sauce and add cornstarch (dissolved in a little water) and continue to cook to desired consistency.
15
Serve immediately over hot cooked rice.

585

kcal

Calories

Fat

112

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 20 ingredients. The key ingredients include: 2 tablespoons brown sugar (I used the Splenda blend), 2 tablespoons sugar, ½ cup red wine vinegar, 1 tablespoon coriander seed, ground, and more.

Yes, Sweet and Sour Tofu Stir-Fry falls under the Vegetarian 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 Tofu Stir-Fry

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