Sweet and Sour Tofu-Vegetable Stir-Fry

Name: Sweet and Sour Tofu-Vegetable Stir-Fry
Total time: 40 min
Yield: Serves 4 (serving size: about 1 1/2 cups tofu mixture and 1/2 cup rice)
Ingredients: 1 (14-ounce) package extra-firm tofu, drained; ¾ cup water, divided; ⅓ cup rice vinegar; 2 tablespoons sugar; 4 garlic cloves, minced and divided; 2 tablespoons dry sherry; 2 tablespoons ketchup; 2 tablespoons finely chopped hot red chile (with seeds), such as red jalapeño or Thai chile; 1 tablespoon cornstarch; 1 ½ tablespoons lower-sodium soy sauce; 2 tablespoons canola oil, divided; ½ teaspoon salt; 1 red bell pepper, seeded and cut into 1/4-inch-thick slices; 2 carrots, diagonally cut into 1/8-inch-thick slices; 1 (8-ounce) bunch Broccolini, cut into florets and stems cut into 1/2-inch pieces; 2 cups cooked brown rice

3 Ratings
3 Reviews

This dish is mildly spicy; to make it extra kid-friendly, omit the chiles from the sweet and sour sauce.

By Cheryl Slocum

Recipe by Cooking Light March 2015

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Credit: Brian Kennedy; Styling: Claire Spollen

Recipe Summary test

hands-on:

25 mins

total:

40 mins

Yield:

Serves 4 (serving size: about 1 1/2 cups tofu mixture and 1/2 cup rice)

Nutrition Info

Directions

Step 1
Place tofu in a shallow dish. Place plastic wrap on top, and weight with a heavy pan; let stand 20 minutes. Discard liquid, and cut tofu into 2 x 1/4-inch pieces.

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Step 2
Combine 1/2 cup water, vinegar, and sugar in a small pan, stirring to dissolve sugar. Stir half of garlic into sugar mixture. Stir in sherry, ketchup, and chile. Cook mixture over medium heat until boiling. Remove from heat; stir in cornstarch, stirring with a whisk until smooth. Stir in soy sauce.
Step 3
Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil; swirl to coat. Add tofu in an even layer; cook, without stirring, 2 minutes. Turn tofu; cook 2 minutes. Place on a plate; sprinkle with salt.
Step 4
Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper; stir-fry 2 minutes. Add remaining garlic; stir-fry 10 to 20 seconds. Remove to plate with tofu. Add remaining 2 teaspoons oil to pan; swirl to coat. Add carrots; stir-fry 1 minute. Add Broccolini; stir-fry 3 minutes. Add remaining 1/4 cup water; cook 3 minutes or until water evaporates. Return tofu mixture to pan. Add sauce mixture; stir to coat. Divide rice among 4 plates. Divide tofu mixture evenly over rice.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

382 calories; fat 14g; saturated fat 1.9g; mono fat 5.9g; poly fat 5.9g; protein 15g; carbohydrates 47g; fiber 4g; iron 3mg; sodium 569mg; calcium 141mg.

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Heidi

08/16/2017

I didn't have ketchup, so I substituted sweet/hot sauce and left off the jalapenos.

I LOVED THIS RECIPE! The fabulous sauce contributed to my enthusiasm, but I also loved the precise cooking times for each part of the stir fry. It made such a difference in texture and taste to separate some of the ingredients as they were finished. They were done just right! The tofu had a crispy outside, the peppers were done so there was still some cruch, but were soft. I also loved the addition of broccolini, which I would never had thought of.

I agree with a previous review that making the sauce ahead of time would be dandy!

Ceedeelite

04/15/2015

For a homemade sauce I would expect this to be much better. Perhaps because I did not add the chili pepper so that I could make it kid-friendly, we lost some of the flavor. I found it to be sour and sort of flat tasting. Also the sauce didn't thicken which was disappointing - I don't know if I did something wrong with the cornstarch. It was easy to make so maybe I will try it again with the spice just to see the difference.

HolleeM

03/25/2015

This was absolutely delicious! I didn't have Thai chili so I substituted with red pepper flakes which worked perfectly and added a good bit of heat ( 1 1/2 tablespoons). You could definitely make the sauce earlier in the week and even fry up the tofu and then this could be a tasty and fast midweek Mea! Will definitely keep this one for the family!!

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Sweet and Sour Tofu-Vegetable Stir-Fry

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Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Sweet and Sour Tofu-Vegetable Stir-Fry

Account

Sweet and Sour Tofu-Vegetable Stir-Fry

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Sweet and Sour Tofu-Vegetable Stir-Fry