Description
A colorful and flavorful vegan stir-fry featuring crispy tofu tossed with bell peppers in a tangy homemade sweet and sour sauce, served over rice or noodles.
Ingredients
Units
Scale
- 14 oz (400 g) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1/2 cup pineapple chunks (fresh or canned)
- 1/4 cup rice vinegar
- 3 tbsp ketchup
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 2 cups cooked rice or noodles (for serving)
- 1 tbsp sesame seeds (optional, for garnish)
- 2 scallions, chopped (for garnish)
Instructions
- Press tofu for at least 15 minutes to remove excess water, then cut into cubes.
- Toss tofu with cornstarch until evenly coated.
- Heat 1 tbsp vegetable oil in a large skillet or wok. Fry tofu until golden and crispy on all sides, then remove and set aside.
- Add remaining oil to the skillet. Stir-fry onion and bell peppers for 3–4 minutes until slightly tender.
- Add garlic and pineapple, cooking for another minute.
- In a small bowl, whisk together rice vinegar, ketchup, soy sauce, and brown sugar. Pour sauce into the skillet and bring to a simmer.
- Add cornstarch slurry and cook until the sauce thickens, about 1–2 minutes.
- Return tofu to the skillet and toss until coated in the sauce.
- Serve over rice or noodles, garnished with sesame seeds and scallions.
Notes
- For extra crispiness, bake tofu at 400°F (200°C) for 25 minutes instead of pan-frying.
- You can add broccoli, snap peas, or carrots for more vegetables.
- Adjust sweetness or tanginess by adding more sugar or vinegar to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 18 g
- Sodium: 750 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 0 mg