Sweet and Sour Tofu Veggies Recipe - Allrecipes.com
Sweet and Sour Tofu Veggies Recipe

Sweet and Sour Tofu Veggies

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. 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.
  2. Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
  3. In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2004

Great recipe! I marinated the tofu in the pineapple juice, ginger and tamari for about an hour, then drained off the marinade to mix with the other sauce ingredients. I also stir-fried the tofu for a few minutes in a separate skillet before adding it in with everything else, to give it a firmer texture.

Most Helpful Critical Review
Apr 20, 2005

This recipe has very well written directions, and the colors are very pretty, but unfortunately I found the finished dish disappointing. To me the flavor was bland, and there was no hint of sweet or sour to it. The only distinguishible flavor was the sesame oil, which I would leave out if I made it again. I chose to omit mushrooms, and did add a can (11 oz.) of mandarin oranges. I used kuzu (kudzu) powder instead of arrowroot, and my sauce did not thicken - probably my fault. If you don't have arrowroot I would recommend going back to cornstarch. I also chose to use Jasmine rice instead of brown. I would also recommend cooking the green beans & carrots briefly in the microwave to cut down on cooking time - mine was way longer than 3-5 minutes. I probably will not make this again.


17 Ratings

Mar 22, 2006

My husband and I agreed that it tastes as good as a restaurant's. I stirfried the tofu a bit before mixing it with the other ingredients. I did not use veg oil. Instead, I used sesame oil.

Jan 22, 2003

My tofu didn't turn out very well. I think I might try making it again with tofu that has been frozen first.

Dec 06, 2003

Really can't review on the kid's friendly rating as have not tried it on the kids!

Jan 18, 2011

This dish was very easy and flavorful. I thought the sweet and sour came through beautifully, and is a nice flavor for adults and children. I doubled the sauce portion, simply because we are sauce people. The only change I made to the recipe ingredients wise was to use Bragg's Aminos instead of soy sauce. You really could use any veg you want for the stir fry since the sauce is what really makes the dish. Lastly, mine thickened up perfectly using the arrowroot.

Jul 29, 2012

Very good. I left out the mushrooms, beans, and zucchini for a more Chinese restaurant feel. Leaving these out also yielded more sauce.

Aug 13, 2008

I liked this, but my non-vegetarian husband did not. My vegetarian kids thought it was ok, but they refused to eat the pineapple.


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  • Calories
  • 666 kcal
  • 33%
  • Carbohydrates
  • 94 g
  • 30%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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