Sweet and Sour Tofu Veggies

Sweet and Sour Tofu Veggies

12

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

servings 666 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 666 kcal
  • 33%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 94g
  • 30%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 17 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 swe...

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 ...

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.

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 swe...

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

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

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 s...

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

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

The sauce tastes really good. The pinapple juice and syrup were an interesting twist. After this meal, I'm not a bit tofu fan because I mistakenly used the "extra firm" tofu. I pretty much tu...