Sweet and Sour Tofu Stir Fry

In the ever-evolving culinary landscape, plant-based meals have gained unprecedented popularity, capturing the hearts and plates of food lovers across the globe. One dish that embodies this trend is the Tangy Tofu Delight with Crunchy Veggies. This vibrant and healthful recipe not only tantalizes the taste buds with its dynamic flavors but also provides a satisfying dining experience that nourishes the body. With its perfect blend of textures and colors, this dish is a celebration of fresh ingredients and innovative cooking.

Discover the vibrant flavors of Tangy Tofu Delight with Crunchy Veggies, a plant-based dish that delights both the eyes and the palate. Featuring firm tofu that absorbs a tangy sweet and sour sauce and colorful, crunchy vegetables like bell peppers and broccoli, this recipe is a nutritional powerhouse. Perfect for anyone exploring plant-based eating, it's easy to prepare and packed with protein, vitamins, and essential nutrients. Dive into this delicious culinary adventure!

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Ingredients

14 oz (400g) firm tofu, drained and pressed

1 cup bell peppers (red, yellow, green), sliced into thin strips

1 cup fresh broccoli florets

1 cup snap peas, ends trimmed

1 medium onion, sliced into half-moons

3 cloves garlic, minced

2 tbsp fresh ginger, grated

1/4 cup soy sauce (low sodium recommended)

1/4 cup rice vinegar

1/4 cup brown sugar, packed

1 tbsp cornstarch (for thickening)

2 tbsp vegetable oil (such as canola or peanut)

1 tsp toasted sesame oil

Salt and pepper, to taste

Cooked jasmine rice or quinoa, for serving

Sesame seeds and chopped green onions, for garnish

Instructions

Prepare the Tofu: Start by cutting the pressed tofu into bite-sized cubes. Use a paper towel to gently pat them dry, which helps achieve a crispy texture when cooking.

Make the Sweet and Sour Sauce: In a small mixing bowl, combine the soy sauce, rice vinegar, brown sugar, and cornstarch. Whisk thoroughly until the cornstarch is fully dissolved and the mixture is smooth. Set this delightful sauce aside.

Cook the Tofu: In a large skillet or wok, heat the vegetable oil over medium heat. Carefully add the tofu cubes in a single layer and fry for about 4-5 minutes on each side, or until they become golden brown and slightly crispy on the outside. Once cooked, remove the tofu from the skillet and set it aside on a plate.

Sauté the Vegetables: Using the same skillet (adding more oil if needed), add the sliced onion first. Sauté for 2 minutes or until the onion becomes translucent. Then, stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the Remaining Veggies: Introduce the bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry the mixture for about 4-5 minutes, ensuring the vegetables remain vibrant and crispy, yet tender.

Combine and Cook: Gently return the crispy tofu to the skillet and pour the prepared sweet and sour sauce over the entire mixture. Stir gently but thoroughly to coat all ingredients with the sauce. Allow the stir-fry to cook for an additional 2-3 minutes, giving the sauce time to thicken slightly.

Finishing Touch: Drizzle the toasted sesame oil over the stir fry. Season with salt and pepper to taste, and mix everything together until evenly distributed.

Serve: Plate the stir fry over a bed of warm cooked jasmine rice or quinoa. Finish with a sprinkle of sesame seeds and chopped green onions for added flavor and a pop of color.

Prep Time, Total Time, Servings:

Prep Time: 15 min | Total Time: 30 min | Servings: 4