Sweet and sour vegetable with tofu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Simmer Recipe
Difficulty: Medium

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Ingredients

  • 1 block extra firm or firm tofu (14 or 16 oz)
  • Pineapples - 1 (20 Oz can)
  • 1 carrot (cut into circles or small cubes)
  • 1 onion small (sliced)
  • 1 bell pepper, cut into small cubes
  • 1 broccoli head (cut into florets)
  • 2 baby bok choy or 1 cup cabbage (chopped)
  • 1 tsp ginger (grated)
  • 3 cloves garlic (minced)
  • 3 tbsp vegetable oil
  • To make the sauce:
  • 3/4 cup pineapple juice (drained from the canned pineapple)
  • 4 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 4 tbsp of water
  • 4 tbsp brown sugar
  • 2 tsp soy sauce
  • 3 tsp hot sauce

How to Make Sweet and sour vegetable with tofu

  • Drain the tofu and pat it dry.
  • After about 15 mins, cut the tofu into 1-inch cubes.
  • Heat 1 tbsp of oil in a wok or a large pan and add the cut tofu.
  • Shallow fry it until light golden brown, drain and keep aside.
  • Meanwhile, mix all the ingredients listed under the sauce and keep aside.
  • After removing the tofu from the wok, add the remaining 2 tbsp of oil in the same wok.
  • Once the oil heats up add the sliced onions and saute until light brown.
  • Then, add the ginger and garlic and fry for a minute.
  • Now, add all the chopped vegetables except the bok choy and stir fry on high heat until cooked but still has a crunch.
  • Now add the bok choy and cook for 3-4 more minutes until the bok choy softens a bit.
  • Mix the prepared sauce well and add it to the vegetables.
  • Let the sauce come to a boil and then add the pineapple chunks and the fried tofu to the curry.
  • Let the curry simmer for 3-4 minutes until it thickens to the desired consistency.
  • Serve hot over rice.
  • Recipe and image courtesy: My Cooking Journey

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