Indonesian Sweet and Sour Tofu with Vegetables
Savor the vibrant flavors of Indonesia with this Sweet and Sour Tofu with Vegetables, a perfect blend of crispy tofu, colorful stir-fried veggies, and juicy pineapple chunks bathed in a tangy-sweet sauce. This plant-based recipe is a quick and delicious weeknight dinner, featuring firm tofu pan-fried to golden perfection, and a harmonious balance of soy sauce, ketchup, white vinegar, and brown sugar for a mouthwatering sauce. Loaded with wholesome ingredients like red bell pepper, carrot, and zucchini, it's a feast for both the eyes and the taste buds. Garnished with green onions and optional sesame seeds, this dish pairs beautifully with steamed rice or noodles, making it an irresistible and nutritious meal for the whole family. Ideal for fans of bold, Asian-inspired flavors and quick cooking!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 3 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 Red bell pepper, sliced
- 1 medium Carrot, julienned
- 1 small Zucchini, sliced
- 200 grams Pineapple chunks
- 2 tablespoons Soy sauce
- 3 tablespoons Ketchup
- 2 tablespoons White vinegar
- 2 tablespoons Brown sugar
- 125 milliliters Water
- 1 teaspoon Cornstarch (for sauce slurry)
- 2 tablespoons Water (for sauce slurry)
- 0.5 teaspoons Salt
- 2 Green onions, chopped
- 1 teaspoon Sesame seeds (optional)
Instructions
Press the tofu for 15 minutes to remove excess water. Cut into bite-sized cubes.
Coat the tofu cubes evenly with 3 tablespoons of cornstarch.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and pan-fry until golden and crispy on all sides, about 5-7 minutes. Remove the tofu and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the red bell pepper, carrot, and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the pineapple chunks and mix well with the vegetables.
In a small bowl, whisk together soy sauce, ketchup, white vinegar, brown sugar, and 125 milliliters of water to make the sweet and sour sauce.
Pour the sauce into the skillet and bring it to a simmer. Let it cook for 2-3 minutes.
In another small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the skillet to thicken the sauce.
Season the sauce with 0.5 teaspoon of salt (adjust to taste).
Add the crispy tofu back into the skillet and toss gently to coat it with the sauce.
Sprinkle chopped green onions and sesame seeds (if using) over the dish before serving.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 16.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
