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The Sweet and Sour Tofu Stir Fry is a vibrant and colorful dish that captures the essence of healthy eating without sacrificing flavor. This delightful recipe combines the unique texture of tofu with a medley of fresh vegetables, coated in a tangy, sweet sauce that tantalizes the taste buds. Not only is this dish visually appealing, but it also offers a balance of nutrients, making it a perfect choice for anyone looking to incorporate more plant-based meals into their diet.

Sweet and Sour Tofu Stir Fry

Experience the vibrant flavors of Sweet and Sour Tofu Stir Fry, a delightful dish that seamlessly blends healthy eating with deliciousness. This colorful recipe features firm tofu paired with fresh vegetables and a tangy sweet sauce, creating a satisfying meal that's packed with nutrients. Perfect for anyone looking to explore plant-based options, this stir fry is simple to prepare and full of flavor. Elevate your cooking with this easily customizable dish that caters to various dietary needs!
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Ingredients
  

14 oz firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil (divided)

1 medium bell pepper (red or green), sliced into thin strips

1 medium onion, sliced into half-moons

2 cloves garlic, minced

1 cup pineapple chunks (fresh or canned, drained if canned)

1 cup broccoli florets, bite-sized

½ cup snap peas, trimmed

3 green onions, sliced (for garnish)

For the Sauce:

¼ cup soy sauce

¼ cup rice vinegar

¼ cup ketchup

2 tablespoons brown sugar

1 tablespoon sesame oil

1 teaspoon ginger paste

1 teaspoon garlic powder

1 teaspoon chili flakes (optional for extra heat)

Instructions
 

Prepare the Tofu: Start by cutting the pressed tofu into bite-sized cubes, ensuring they are as uniform as possible for even cooking. Place the cubes in a mixing bowl and sprinkle the cornstarch over them. Toss gently until all the tofu pieces are evenly coated with cornstarch, which will help achieve a crispy texture when cooked.

    Make the Sauce: In a small mixing bowl, combine the soy sauce, rice vinegar, ketchup, brown sugar, sesame oil, ginger paste, garlic powder, and chili flakes. Whisk everything together until well blended. Set this mixture aside to allow the flavors to meld.

      Cook the Tofu: In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the cornstarch-coated tofu in a single layer, taking care not to overcrowd the pan. Cook the tofu for about 4-5 minutes on each side or until it turns golden brown and crispy. Once done, remove the tofu from the pan and set it aside on a plate.

        Sauté the Vegetables: Using the same skillet, add the remaining tablespoon of vegetable oil. Introduce the sliced onion and minced garlic, stir-frying for about 2-3 minutes until the onion becomes translucent and fragrant. Next, add in the sliced bell pepper, pineapple chunks, broccoli florets, and snap peas. Stir-fry everything for an additional 5-6 minutes, just until the vegetables are tender but still crisp.

          Combine Everything: Carefully return the crispy tofu to the skillet with the sautéed vegetables. Pour the prepared sauce over the stir-fry mixture, gently tossing everything together to ensure an even coating. Continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly and heat through the dish.

            Serve: Serve this delightful sweet and sour tofu stir fry hot, garnished with slices of green onions for a fresh pop of color. This vibrant dish pairs beautifully with a serving of steamed rice or fluffy quinoa for a wholesome meal.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | serves 4