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Apr 24 / Jane

Sweet and Sour Tofu Stir-Fry

Last night I tired out this awesome stir-fry recipe from Runner’s World Magazine. It was de-lish!

Sweet and Sour Tofu Stir-Fry

Sauce:
1/3 c vegetable broth
2 T rice vinegar
2 T ketchup
1 T soy sauce
1 T brown sugar
2 t cornstarch

Stir-Fry:
1 T oil
1 block firm tofu, diced
1 red pepper, sliced
2 c broccoli florets
3 green onions, sliced
2 cloves garlic, sliced
1 T ginger, sliced
1 c pineapple chunks

1. In a small bowl, whisk together all sauce ingredients. Set aside.
2. Heat wok over medium-high heat. Add oil and tofu and cook until tofu is browned, about 4 minutes, and transfer to a plate.
3. Add red pepper, broccoli, green onions, garlic, and ginger; stir-fry until peppers are tender.
4. Add tofu, pineapple, and sauce to wok; stir-fry until heated through.
5. Serve over brown rice.

I don’t have an actual wok, but this worked well in my pan. It may have been quicker in stainless steel, but I didn’t think about that until after I’d started cooking. Oh well. The sauce also thickened the longer it sat, so this meal was even better today for lunch, than for dinner last night.

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