Are you craving a quick, healthy, and incredibly flavorful dinner? Look no further! This sweet and sour tofu recipe is perfect for busy weeknights, offering a vibrant burst of flavor in under 30 minutes. It's a fantastic example of how delicious homemade cooking can be, even with minimal time and effort. This easy recipe is packed with protein and vegetables, making it a wholesome and satisfying meal the whole family will love. Get ready to experience a delightful fusion of sweet, sour, and savory notes in every bite!
Ingredients:
This recipe serves 2-3 people. Feel free to adjust the quantities based on your needs.
- For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- For the Sauce:
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar (or maple syrup for refined sugar-free)
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- For the Vegetables:
- 1 bell pepper (any color), sliced
- 1/2 cup broccoli florets
- 1/2 cup carrots, sliced
- 1/4 cup pineapple chunks (fresh or canned)
- 2 green onions, thinly sliced
Instructions:
- Prepare the Tofu: Press the tofu to remove excess water. This step is crucial for achieving a crispy texture. Cut the pressed tofu into bite-sized cubes and toss them with 2 tablespoons of cornstarch. This helps create a lovely crispy exterior when pan-fried.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated tofu and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- Make the Sauce: In a small bowl, whisk together the rice vinegar, ketchup, soy sauce, brown sugar, 1 tablespoon cornstarch, ginger, garlic, and red pepper flakes (if using). Make sure there are no lumps.
- Stir-fry the Vegetables: Add the remaining tablespoon of oil to the skillet. Add the bell pepper, broccoli, and carrots and stir-fry for 3-4 minutes until slightly tender-crisp.
- Combine and Simmer: Pour the sauce over the vegetables and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened slightly.
- Add Tofu and Pineapple: Add the cooked tofu and pineapple chunks to the skillet. Gently toss to combine everything evenly with the sauce. Cook for another minute to heat through.
- Garnish and Serve: Garnish with sliced green onions and serve immediately over rice or quinoa for a complete and satisfying meal.
Tips for the Best Sweet and Sour Tofu:
- Pressing the Tofu: Properly pressing the tofu is key to achieving a crispy texture. You can use a tofu press or simply wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 15-20 minutes.
- Don't Overcrowd the Pan: When cooking the tofu, make sure not to overcrowd the pan. This will ensure that the tofu crisps up nicely instead of steaming. Work in batches if necessary.
- Adjust the Sweetness and Sourness: Feel free to adjust the amount of brown sugar and rice vinegar to your liking. If you prefer a sweeter dish, add more brown sugar; if you prefer a more sour dish, add more rice vinegar.
Variations:
- Add Protein: Include cooked chicken or shrimp for a heartier meal.
- Spice it Up: Add more red pepper flakes or a dash of sriracha for extra heat.
- Vegetable Swap: Use your favorite vegetables like mushrooms, zucchini, or snow peas.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 20-25g Carbohydrates: 40-50g Fat: 10-15g
This sweet and sour tofu recipe is a fantastic addition to your repertoire of quick dinner ideas and healthy meals. Enjoy this delicious and satisfying dish!