This is my take on the classic Sweet and Sour tofu and vegetable stir-fry. This recipe balances the sweetness of the pineapple and the sourness of the rice wine vinegar for a perfect combination.
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This sauce is great to go with any dish. It is thick and syrupy in texture and coats vegetables (or any filling) really well. Use it with noodles, pasta, or hell even potatoes.
I don’t fry the vegetables for long to keep them nice and crunchy to counteract the soft meatiness of the puffed tofu.
If you want a more classic bright red colour, you can use a few drop of food dye but I decided to skip it and keep the recipe a bit more plant-based.
All it takes is to find a gluten-free soy sauce (or tamari) and the recipe is gluten-free.You don’t need a Wok to cook in but they are great for even heat distribution and they are easy to toss and mix food in. You can get them from Amazon, here: Steel Stirfry Wok.
If you like this recipe, head over and check out a few of my other Asian-inspired recipes:
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
VEGAN SWEET & SOUR VEGETABLE STIR-FRY
A Chinese-inpsired sweet and sour stir-fry.
- 1 cup pineapple juice
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce (or tamari)
- 2 tbsp cornflour
- salt and pepper to taste
- 1 cup chopped capsicum (I used a combination of red, yellow, and green)
- 1 cup chopped green beans
- 1/2 brown onion, chopped
- 1 cup sliced green onion
- 100g puffed tofu
- 2 cups rice
Step 1: Prep and chop all the vegetables and tofu into desired sizes. In a mixing bowl combine all the sauce ingredients and whisk thoroughly.
Step 2: Boil a pot of water and put the rice onto cook.
Step 3: In a lightly oiled, heated wok add all the vegetables and fry and toss for 3 minutes. Add the sauce to the wok. When the sauce begin to bubble and thicken, reduce the heat and add the tofu. Coat the tofu in the sauce and let sit for 2-3 mins to heat and thicken further.
Step 4: Drain the rice and serve.