If you are looking for good tofu recipes, the sweet and sour tofu recipe will convince you that this soy milk product can be really delicious. It is a quick and easy vegan dish that will surely pleasantly surprise you.
This recipe requires stir frying as with this hoisin chicken stir fry with rice. In addition, we add ingredients that give the food a fantastic sweet and sour character.
How to prepare tofu
For this recipe, you need firm tofu. Dry the tofu well with kitchen paper, season with salt and coat with cornstarch. It is corn starch that gives our tofu a nice crunchiness. Heat the sunflower (or any neutral oil) in a wok or normal pan on high heat and add the diced tofu.
Fry on each side until nicely golden brown. It should take around 5 minutes. After that, set the fried tofu aside and let it rest.
Stir fry the peppers and carrots as well, which you then also set aside. Then stir fry the shallots, garlic and finely sliced ginger. But now you leave them in the wok, to which you also add the ingredients needed to create a delicious sweet and sour sauce. If there is not enough liquid, just add some water.
Afterward, just add everything back to the pan and mix well. Instead of noodles, you can also serve sweet and sour tofu with rice. Some people like to add fresh pineapple, which is typical of recipes with sweet and sour sauce. Moreover, it adds an excellent sweet taste.
Feel free to try this option as well and let me know in the comments below. If you want to try something similar but without the sweet and sour sauce, stir-fried tofu with vegetables definitely won’t disappoint!
Print
Easy Sweet and Sour Tofu Vegan Recipe
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
Ingredients
- 350g firm tofu (sliced into 2–3 cm cubes)
- 4 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 shallot
- 1/2 red bell pepper
- 1/2 green (or yellow) bell pepper
- 2 carrots
- 1 tomato
- 3 cloves of garlic
- 1 thumb-sized ginger
- 50g bean sprouts
- 1 spring onion
- 2 tbsp light soy sauce
- 2 tbsp sesame seeds
Sweet and sour sauce
- 1 fresh tomato
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tbsp sugar (brown)
- 2 tsp light soy sauce
- 1 tbsp cornstarch
Instructions
- Drain tofu with a paper towel until there is no moisture. Slice into bite-size pieces, season generously with salt and coat with cornflour.
- Cook your noodles according to package instructions and dry them.
- Heat oil in the pan, add tofu and fry for about 5 minutes or until golden brown. Set aside.
- Clean the pan, add a touch of oil and bell peppers together with sliced carrots. Fry for a couple of minutes on medium-high heat, then set aside.
- Add sliced shallot, garlic and ginger into the pan and cook for about 3 minutes. Add finely diced tomato, ketchup, rice vinegar, brown sugar and a little bit of corn starch and mix well. Let it cook for a couple of minutes.
- Transform fried tofu and all vegetables back into the pan. Do the same with your noodles and pour soy sauce over them. Mix everything well, turn off the heat. Finally, add bean sprouts and spring onion. Stir one more time, garnish with some sesame seeds and enjoy!
Notes
You can use pineapple in this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3 servings
- Calories: Amount per serving: 331
- Sugar: 20g
- Sodium: 4875mg
- Fat: 17.3g
- Saturated Fat: 3.3g
- Carbohydrates: 47.1g
- Fiber: 4.9g
- Protein: 16.6g
