Best 7 Sweet And Sour Tofu Veggies Recipes

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Discovering the perfect recipe for a delicious and wholesome "Sweet and Sour Tofu Veggies" dish can be an exciting culinary adventure. This tantalizing dish combines the delightful flavors of sweet and sour sauce with the protein-packed goodness of tofu and an array of vibrant vegetables, making it a satisfying meal option for vegetarians and meat-lovers alike. As you embark on this culinary journey, let's explore the essential elements of a great recipe and uncover the secrets to creating a dish that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SOUR TOFU RECIPE (VEGAN)



Sweet and Sour Tofu Recipe (Vegan) image

Vegan Sweet and Sour Tofu, a super tasty and simple Thai dish made with crispy pan seared tofu cubes that are finished in a luscious sweet and sour sauce and vegetables.

Provided by Florentina

Categories     Main Course

Time 35m

Number Of Ingredients 10

14 oz block extra firm tofu ( (organic, drained and pressed))
2 bell peppers ((your favorite colors))
3 scallions
4 tbsp tapioca flour
1/3 cup filtered water
3.5 tbsp rice vinegar
1 tbsp tamari
1.5 tbsp ketchup
3 tbsp brown sugar ((agave or maple syrup))
1/2 tsp red pepper flakes

Steps:

  • Add all of the sauce ingredient to a bowl and whisk them together. Set aside.
  • Try to drain and press the tofu in advance. Use a cotton tea towel to pat it dry as best as you can. Slice it lengthwise and pat dry again. Continue cutting the tofu into small cubes and pat them dry some more. If prepping tofu in advance you can place it in the fridge at this point and allow to air dry overnight. This step will really help your tofu get extra crispy.
  • Just before cooking dust the tofu cubes with the tapioca and use your hands to toss it well to coat all over.
  • Preheat a large cast iron skillet over medium flame and add a drop of olive oil, enough to coat the entire bottom. Start adding the tofu cubes and pan sear on all sides until golden. Transfer to a bowl until needed. Make sure to work in batches so you don't overcrowd the pan.
  • After pressing the tofu and tossing it in the tapioca place it on a parchment lined baking sheet or air fryer basket. Air fry between 375" and 400"F for 14 minutes flipping it half way. (If the tofu is well pressed the 375" temperature is perfect, otherwise air fry at 400"F). Add it to the pan with the sauce and vegetables and cook everything together until the sauce starts to thicken and tofu is nicely coated all over. Enjoy!
  • Follow the exact recipe above and bake the tofu at 400"F on a parchment lined baking sheet for about 25 minutes (or until golden) tossing it half way. Meanwhile prepare the sauce and toss everything together.
  • Cut the bell peppers and scallions into one inch pieces, discard the core from the peppers.
  • Add the peppers and scallions to the skillet together with a drizzle of oil (or a splash of water) and pinch of sea salt. Stir fry a few minutes until the peppers just begin to soften.
  • Pour the sweet and sour sauce over the peppers and bring to a simmer. Add the tofu and give it a good stir. Cook everything together until the sauce starts to thicken and tofu is nicely coated all over.
  • Serve hot over a bed of rice or tossed with soba or ramen noodles.

Nutrition Facts : Calories 149 kcal, Carbohydrate 24 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, Sodium 377 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving

SWEET AND SOUR TOFU



Sweet and Sour Tofu image

Sweet and sour tofu, made in just 30 minutes. A plant-based version of this classic Chinese food that is much healthier than take-out!

Provided by Iosune

Categories     Main Dish

Time 30m

Number Of Ingredients 15

2 tbsp soy sauce or tamari
1 tbsp apple cider vinegar
10 ounces firm tofu (275 g), cubed
6 tbsp cornstarch
2 tbsp extra virgin olive oil, divided
1 carrot, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 onion, chopped
4 tbsp sugar, I used brown sugar
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tsp soy sauce or tamari
6 tbsp water (90 ml)
2 tsp cornstarch

Steps:

  • Mix the soy sauce or tamari and apple cider vinegar in a bowl until well combined.
  • Incorporate the tofu cubes and let marinate for at least 5 minutes.
  • Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch. Add more cornstarch if needed.
  • Heat half of the oil in a skillet and when it's hot, add the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set it aside.
  • Heat the other half of the oil in the skillet and when it's hot, incorporate the veggies (carrot, green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown. Set aside.
  • To make the sauce just mix all the ingredients until well combined.
  • Pour the sauce into the skillet and cook until it thickens, stirring frequently.
  • Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
  • Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
  • Keep the leftovers in a sealed container in the fridge for up to 1 week.

Nutrition Facts : ServingSize 1/2 of the recipe, Calories 380 calories, Sugar 25.8 g, Sodium 1248 mg, Fat 10.8 g, SaturatedFat 1.9 g, Carbohydrate 58.6 g, Fiber 5.2 g, Protein 15.9 g

SWEET AND SOUR TOFU VEGGIES



Sweet and Sour Tofu Veggies image

Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!

Provided by Candice

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 19

3 cups water
1 ½ cups long-grain brown rice
1 pound firm tofu
¼ cup unsweetened pineapple juice
2 tablespoons fresh lemon juice
2 tablespoons ketchup
2 tablespoons real maple syrup
2 tablespoons tamari
1 tablespoon dark sesame oil
2 ¼ teaspoons arrowroot powder
2 ½ teaspoons grated fresh ginger root
2 tablespoons vegetable oil
1 onion, thinly sliced
1 carrots, sliced diagonally
4 ounces fresh green beans, cut into 1-inch lengths
1 large chopped red bell pepper
8 ounces fresh mushrooms, sliced
1 zucchini, cut into 1/2-inch slices
1 cup pineapple chunks

Steps:

  • In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
  • Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
  • In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
  • In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
  • Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

Nutrition Facts : Calories 665.6 calories, Carbohydrate 94 g, Fat 22.8 g, Fiber 9.5 g, Protein 28.6 g, SaturatedFat 3.3 g, Sodium 631.8 mg, Sugar 25.3 g

SWEET & SOUR TOFU



Sweet & sour tofu image

Enjoy our sweet and sour tofu for one. With pineapple, red pepper, onion and Chinese flavourings, it's vegan and healthy, delivering three of your 5-a-day

Provided by Esther Clark

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 11

1 tbsp rapeseed or vegetable oil
75g extra-firm tofu , cut into 2cm chunks
½ onion , cut into thin wedges
½ red pepper , chopped into chunks
1 large garlic clove , finely sliced
80g fresh pineapple chunks
1 tbsp low-salt ketchup
1 tbsp rice wine vinegar
½ tbsp dark soy sauce
cooked basmati rice , to serve
sesame seeds , to serve

Steps:

  • Heat half the oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 5 mins, turning regularly, until golden brown on all sides. Remove to a plate with a slotted spoon and set aside.
  • Heat the remaining oil in the pan over a high heat. Fry the onion, pepper and garlic for 5-6 mins, or until the veg begins to soften. Add the pineapple, ketchup, vinegar, soy sauce and 50ml water, and simmer for 1 min, or until slightly reduced. Stir the tofu back into the pan.
  • Cook the basmati rice following pack instructions. Serve the tofu in bowls with the rice and a sprinkling of sesame seeds.

Nutrition Facts : Calories 530 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

SWEET AND SOUR TOFU



Sweet and Sour Tofu image

An easy and zingy sweet and sour stir-fry. If you're not sure if you like tofu, try this!

Provided by polaris

Categories     World Cuisine Recipes     Asian

Time 1h30m

Yield 4

Number Of Ingredients 12

1 (12 ounce) package firm tofu
2 tablespoons vegetable oil
1 cup pineapple juice
¼ cup brown sugar
¼ cup apple cider vinegar
2 tablespoons cornstarch
1 tablespoon tamari
½ teaspoon salt
1 (8 ounce) can pineapple chunks, drained
2 green bell peppers, cut into strips
1 small red onion, sliced into thin rings
1 ½ cups cooked white rice

Steps:

  • Place tofu between 2 plates. Place a weight on the top plate to press water out of tofu. Let sit, draining off water occasionally, 1 to 2 hours.
  • Slice tofu into chunky, bite-sized pieces.
  • Heat oil in a large skillet over medium-high heat. Saute tofu until golden, about 5 minutes. Remove tofu and set aside.
  • Whisk pineapple juice, brown sugar, vinegar, cornstarch, tamari, and salt together in the same pan. Stir constantly over medium heat until thickened, 3 to 5 minutes. Add pineapple chunks, bell peppers, and onion; reduce heat to low. Cook until onion and peppers are slightly soft, about 5 minutes. Add tofu and heat through, 2 to 3 minutes more. Serve over cooked rice.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 57 g, Fat 11.3 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 557.8 mg, Sugar 30.3 g

SWEET AND SOUR VEGETABLES WITH TOFU



Sweet and Sour Vegetables With Tofu image

This is good. Serve with ramen noodles or over brown rice. Either fry the tofu yourself or buy pre-fried tofu.

Provided by dicentra

Categories     Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon peanut oil
2 garlic cloves, crushed
1 teaspoon grated gingerroot
2 ounces baby corn
2 ounces fresh snow peas
1 carrot, cut in matchsticks
1 green bell pepper, cut in matchsticks
8 scallions, trimmed and sliced the long way
2 ounces canned bamboo shoots, drained
8 ounces fried tofu, cubed
2 tablespoons dry sherry or 2 tablespoons white wine
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon soy sauce
2/3 cup vegetable stock
1 tablespoon cornstarch

Steps:

  • Heat the oil in a skillet. Add the garlic and ginger and cook for 30 seconds.
  • Add the baby corn, snow peas, carrot and bell pepper and stir-fry for abut 5 minutes, until the vegetables are tender.
  • Add the scallions, bamboo shoots and tofu. Cook for 2 more minutes.
  • In a small bowl, stir together the sherry, vinegar, honey, soy sauce, vegetable stock and corn starch. Add to the hot pan. Bring to a boil. Reduce heat and simmer for 2 minutes. Serve immediately.

Nutrition Facts : Calories 306.3, Fat 15.2, SaturatedFat 2.3, Sodium 283, Carbohydrate 28.7, Fiber 5.1, Sugar 14.1, Protein 12.6

INDONESIAN SWEET AND SOUR TOFU WITH VEGETABLES



Indonesian Sweet and Sour Tofu With Vegetables image

Make and share this Indonesian Sweet and Sour Tofu With Vegetables recipe from Food.com.

Provided by Sharon123

Categories     Soy/Tofu

Time 40m

Yield 4-6

Number Of Ingredients 16

1 tablespoon cornstarch
3/4 cup vegetable broth (or water)
3 tablespoons rice vinegar
3 tablespoons sugar
1 tablespoon ketchup
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional)
2 tablespoons olive oil
3 garlic cloves, crushed
1 medium onion, thinly sliced
2 medium carrots, cut into matchstick shapes
1 green bell pepper, sliced into strips
1 stalk celery, chopped into strips
1/2 cup sliced fresh mushrooms
1 lb firm tofu

Steps:

  • Press tofu by placing paper towel over tofu and placing a heavy saucepan over the top.
  • Let sit while you prepare rest of recipe.
  • Mix the cornstarch with 3 tablespoons of the broth in a small cup until well blended.
  • Add the rest of the broth, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.
  • Heat the oil in a wok or large frying pay over high heat.
  • Stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.
  • Add the pepper, celery, and mushrooms and stir-fry for another 3 to 5 minutes.
  • Stir the sauce well and add it to the vegetables.
  • Cook until the mixture thickens. Cut tofu in strips or cubes.
  • Add tofu to vegetables and cook until the tofu is thoroughly heated.
  • Serve immediately over rice.

Nutrition Facts : Calories 229.4, Fat 11.7, SaturatedFat 2, Sodium 590.5, Carbohydrate 23, Fiber 3.3, Sugar 14.8, Protein 11.7

Tips:

  • To make the tofu extra crispy, press it between two plates with a heavy object on top for 30 minutes before cooking.
  • Use a variety of vegetables in your stir-fry. Some good options include broccoli, carrots, snap peas, and bell peppers.
  • Make sure your sauce is thick and flavorful. A good way to do this is to use a cornstarch slurry, which is a mixture of cornstarch and water.
  • Serve your sweet and sour tofu over rice or noodles.

Conclusion:

Sweet and sour tofu is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and vegetables, and it is sure to please everyone at the table. So next time you are looking for a quick and healthy meal, give sweet and sour tofu a try.

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