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In recent years, plant-based diets have surged in popularity, driven by a growing awareness of health, sustainability, and ethical concerns surrounding traditional meat consumption. With an increasing number of people seeking to incorporate more vegetables and plant-based proteins into their meals, the culinary world has responded with a vibrant array of recipes that celebrate these ingredients. Among these delicious dishes is the Tangy Delight Tofu Stir Fry—a colorful, easy-to-make meal that not only satisfies the palate but also nourishes the body.

Sweet and Sour Tofu Stir Fry

Explore plant-based cooking with this vibrant Tangy Delight Tofu Stir Fry that promises to tantalize your taste buds. Packed with nutritious firm tofu, fresh bell peppers, crisp snap peas, and tangy pineapple, it’s a delightful blend of flavors and textures. With a simple preparation method and a delicious sauce that balances sweet and savory notes, this dish is perfect for both seasoned cooks and beginners. Enjoy a healthy, colorful meal that meets your dietary needs while being easy to customize!
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Ingredients
  

14 oz firm tofu, pressed and cubed

2 tablespoons cornstarch

3 tablespoons vegetable oil

1 bell pepper (any color), sliced

1 cup snap peas, trimmed

1 cup pineapple chunks (fresh or canned, drained)

3 green onions, chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1/4 cup soy sauce

2 tablespoons rice vinegar

3 tablespoons brown sugar

1 tablespoon ketchup

1 tablespoon sesame oil

1 teaspoon crushed red pepper flakes (optional)

Cooked jasmine rice or quinoa, for serving

Instructions
 

Prepare the Tofu: After pressing the tofu to remove excess moisture, cut it into bite-sized cubes. In a mixing bowl, toss the tofu cubes with cornstarch until evenly coated. This helps achieve a crispy texture when cooked.

    Heat the Oil: In a large non-stick skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the tofu cubes in a single layer, ensuring they don't touch each other. Cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set it aside.

      Sauté the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add sliced bell pepper, snap peas, and pineapple chunks, and stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

        Add Aromatics: Stir in the garlic and ginger, and cook for another minute until fragrant.

          Make the Sauce: In a small bowl, combine soy sauce, rice vinegar, brown sugar, ketchup, sesame oil, and red pepper flakes (if using). Mix well to dissolve the sugar.

            Combine Everything: Add the crispy tofu back to the pan with the sautéed vegetables. Pour the sauce over everything, stirring gently to coat all ingredients. Cook for another 3-4 minutes until everything is heated through and well combined.

              Finish and Serve: Remove from heat, and stir in the chopped green onions. Serve hot over jasmine rice or quinoa for a fulfilling meal.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings