Sweet and Sour
This Sweet and Sour stir-fry is my go-to dish when I want to bring a little brightness to my dinner table with its lively colors and tangy flavors.
I first whipped up this Sweet and Sour dish one night when I was craving something both comforting and vibrant.
I realized that the secret to getting the sauce just right was using fresh pineapple, which adds a naturally sweet zing that you just can't get from a can.
This recipe really speaks to my love for balancing flavors and textures – it's a real joy to make and even more to share.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For the tofu, I always go with firm because it holds up during cooking. If you don't have all the veggies listed, just use whatever's fresh and in season – it always turns out great. And if you're avoiding gluten, tamari is a perfect stand-in for soy sauce.
Tips & Notes
- •I like to toast my tofu cubes in a bit of sesame oil first for an extra layer of flavor.
- •If you're in the mood for some heat, throw in a pinch of chili flakes – it gives a nice little kick.
- •I always use a splash of rice vinegar in the sauce to enhance the tanginess – trust me, it makes a difference!
Recipe Variations
- •When I'm out of tofu, I switch it up with chickpeas or tempeh, and it tastes wonderful.
- •My partner loves when I toss in a handful of cashews for a bit of crunch.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prep the ingredients and cook the dish ahead of time. Store in an airtight container in the refrigerator for up to 3 days.
Is this recipe suitable for meal prep?
Absolutely! This sweet and sour dish stores well and can be easily reheated for quick meals.
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This Sweet and Sour stir-fry is my go-to dish when I want to bring a little brightness to my dinner table with its lively colors and tangy flavors.
Ingredients
Instructions
- 1
Begin by pressing the tofu. Wrap it in a clean kitchen towel and place something heavy on top for about 15 minutes to remove excess moisture.
- 2
While the tofu is pressing, prepare the vegetables. Dice the bell pepper, slice the carrot, and cut the broccoli into small florets.
- 3
After 15 minutes, cut the pressed tofu into bite-sized cubes.
- 4
In a large skillet or wok, heat the sesame oil over medium-high heat.
- 5
Add the cubed tofu to the skillet and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- 6
In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- 7
Add the sliced red onion, bell pepper, carrot, and broccoli to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- 8
Add the pineapple chunks along with the soy sauce, apple cider vinegar, and maple syrup. Stir to combine and cook for another 2 minutes.
- 9
Return the cooked tofu to the skillet and stir well.
- 10
Pour in the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.
- 11
Serve the sweet and sour stir-fry over cooked brown rice.
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