Sweet And Sour Tofu Stir Fry Recipe

About this recipe

Sweet and Sour Tofu Stir-Fry is a vibrant dish that combines crispy tofu with crunchy vegetables in a tangy sauce. Perfect for a weeknight dinner, this high-protein vegetarian recipe is flavorful and satisfying. The tofu is coated in sweet potato starch and fried until golden, providing a delightful texture. Fresh carrots, cucumber, mooli radish, and chow chow add a refreshing crunch, while the homemade sweet and sour sauce brings a savory and slightly sweet balance to the meal. With 50g of protein per serving, this dish is ideal for muscle recovery or post-gym refueling. It’s quick to prepare, taking just 40 minutes, and uses simple ingredients readily available in most kitchens. Serve hot and enjoy a delicious dinner that’s as nutritious as it is appetizing.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 100G Chinese Five Spice Pouch, 100G
• - Amoy Dark Soy Sauce
• - Golden Swan White Vinegar
• 300G Pure Sweet Potato Starch, 300G
• - Biona Capers In Olive Oil
• - Tate Lyle Granulated Sugar
• 100 G Jumbo Garlic 100g
• 300 g Trs Flake Rice Thick Pawa 300G
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Cut the tofu into bite-sized cubes and pat dry with a paper towel to remove excess moisture.
2. 2. Coat the tofu cubes evenly with sweet potato starch to prepare them for frying.
3. 3. Heat olive oil in a large wok over medium heat, then fry the tofu until golden and crispy on all sides. Remove and set aside.
4. 4. In the same wok, add minced garlic and sauté for 30 seconds until fragrant.
5. 5. Slice the carrots, cucumber, mooli radish, and chow chow into thin strips and add them to the wok.
6. 6. Stir-fry the vegetables for about 5 minutes until they are slightly softened but retain their crunch.
7. 7. In a small bowl, mix soy sauce, vinegar, sugar, water, Chinese five spice, salt, and pepper to create the sweet and sour sauce.
8. 8. Pour the sauce into the wok and let it simmer for 2 minutes, coating the vegetables evenly.
9. 9. Add the crispy tofu back into the wok and gently toss to coat with the sauce.
10. 10. Cook for another 2 minutes, ensuring the sauce thickens slightly and clings to the tofu and vegetables.
11. 11. Taste and adjust seasoning if needed, adding more soy sauce or pepper according to preference.
12. 12. Remove from heat and transfer to serving plates. Sprinkle with a pinch of Maldon sea salt for added flavor.