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Sweet and Sour Tofu Stir-Fry (Dau Hu Xao Sot Chua Ngot)

Most of my favorite dishes are sans meat and given the choice, I will pick a meat-free dish the majority of the time.  And so, I am always looking for delicious and easy to make vegetarian dishes.  My love of veggies and stir-frying makes this Sweet and Sour Tofu Stir-Fry one of my go-to dishes.

I had to think long and hard about this recipe because every time I make this dish it’s different.  I vary the veggies based on what I have in my refrigerator and when I stir fry, anything and everything goes!  This dish is probably more aptly named ‘Clean Out the Fridge Stir-Fry’…lol.  So, feel free to use whatever veggies you like.  If you want to save on the prep time, use frozen veggies or the packaged vegetable medleys.

The sweet and sour sauce is what pulls this dish together.  We use pineapple chunks and the juice to make it deliciously sweet.  You may be thinking adding pineapples to a stir-fry is “different”.   Well, I can’t wait until you try it! 🙂  Enjoy!

Watch the video below for instructions.

Ingredients

12 oz extra-firm tofu
2 stalks celery
1 small red bell pepper
1 small green bell pepper
1 carrot
1/4 sweet onion
1/4 lb cremini mushrooms
8 oz can pineapple chunks
1 Tbsp vegetable oil
1 tsp minced garlic
1/4 tsp ground black pepper
1/8 tsp red pepper flakes

for the Sweet and Sour Sauce:
1/4 cup pineapple juice
1/2 cup water
1 Tbsp soy sauce
1 Tbsp vegetarian stir fry sauce
2 Tbsp tomato paste
1 Tbsp cornstarch
1 Tbsp sugar

Directions

Cut tofu into small pieces approximately 1/2-inch to 3/4-inch thick.  (Don’t cut it too small or it will fall apart when stir frying.)

Bring a large pot of water to a rapid boil.  Gently drop in tofu, a few pieces at a time.  Allow the water to come to a boil again.  Transfer tofu to colander and allow to drain.

Cut celery, bell peppers, carrots, onions and mushrooms to a similar size and thickness.

Drain pineapple juice into a measuring cup.  Add in all ingredients for sweet and sour sauce and stir until smooth and well combined.

Heat a wok over high heat until hot.  Add vegetable oil and minced garlic.  Stir fry quickly for a few seconds.  Reduce heat to Medium.  Add carrots.  Add 2 Tbsp of water and stir fry for 3 minutes.  Add celery and stir fry for 1 minute.  Add both kinds of peppers and onions and toss together.  Add 2-3 Tbsp of water to help soften the vegetables.  Stir fry for another 2-3 minutes.  Add mushrooms and stir fry for another minute.  Add tofu and pineapple chunks and gently toss together.  Season with black and red pepper.  Spread tofu and veggies evenly in wok making a thin layer.  Drizzle sweet and sour sauce on tofu coating it well then pour the remaining marinade into the stir fry.  Gently toss together.  Cook until sauce thickens, approximately 3-4 more minutes.

Serve hot over white or brown rice or as a side dish.

Yields: 2-4 servings

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