Tropical Sweet and Sour Tofu Stir-Fry

Recipe Collection: Dinner

Tropical Sweet and Sour Tofu Stir-Fry is a vibrant vegan dish that combines the tangy sweetness of pineapple with a medley of colorful vegetables. This Asian Fusion recipe is perfect for those following a plant-based diet and is free from gluten, making it a fantastic option for anyone with soy allergies. The dish bursts with flavor and is versatile enough to serve over nutty brown rice or quinoa.

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Overview

This vibrant and flavorful dish combines the tangy sweetness of pineapple with the savory depth of tamari and sesame oil, creating a delightful sweet and sour tofu stir-fry. Packed with colorful vegetables and served over nutty brown rice, this dish is a feast for both the eyes and the palate. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to impress!

Diet Type

Vegan

Allergies

Soy

Cuisine

Asian Fusion

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 3 Cups water, divided
• 1.5 Cups long-grain brown rice
• 1 Pound firm tofu, drained
• 0.25 Cups unsweetened pineapple juice
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons ketchup
• 2 Tablespoons real maple syrup
• 2 Tablespoons tamari
• 1 Tablespoon dark sesame oil
• 2.25 Teaspoons arrowroot powder
• 2.5 Teaspoons fresh ginger root, grated
• 2 Tablespoons vegetable oil
• 1 Whole onion, sliced
• 1 Whole carrot, sliced
• 4 Ounces fresh green beans, sliced
• 1 Large red bell pepper, minced
• 8 Ounces fresh mushrooms, sliced
• 1 Whole zucchini, sliced
• 1 Cup pineapple chunks

Steps

1. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the brown rice, reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 30 to 40 minutes. Fluff with a fork and keep warm.
2. While the rice is cooking, prepare the tofu by pressing it to remove excess water. Cut the tofu into 1/2-inch cubes.
3. In a small bowl, whisk together the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot powder, and grated ginger until smooth. Set aside.
4. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced onion, carrot, green beans, red bell pepper, mushrooms, and zucchini. Stir-fry the vegetables until they are tender-crisp, about 3 to 5 minutes.
5. Add the tofu cubes and pineapple chunks to the wok. Pour the pineapple juice mixture over the tofu and vegetables. Stir well to coat everything evenly.
6. Continue to cook, stirring frequently, until the sauce thickens and the tofu is heated through, about 2 minutes.
7. Serve the sweet and sour tofu and vegetables over the warm brown rice. Enjoy your vibrant and delicious meal!

Enjoy your homemade Tropical Sweet and Sour Tofu Stir-Fry!