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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Press the tofu for 15 minutes to remove excess water. Cut into bite-sized cubes.

Step 2

Coat the tofu cubes evenly with 3 tablespoons of cornstarch.

Step 3

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.

Step 4

In the same skillet, add the remaining 2 tablespoons of vegetable oil. Sauté the minced garlic for 30 seconds until fragrant.

Step 5

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.

Step 6

Add the pineapple chunks and mix well with the vegetables.

Step 7

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.

Step 8

Pour the sauce into the skillet and bring it to a simmer. Let it cook for 2-3 minutes.

Step 9

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.

Step 10

Season the sauce with 0.5 teaspoon of salt (adjust to taste).

Step 11

Add the crispy tofu back into the skillet and toss gently to coat it with the sauce.

Step 12

Sprinkle chopped green onions and sesame seeds (if using) over the dish before serving.

Step 13

Serve hot with steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	(1475.3g)

Amount per serving	% Daily Value*
Calories	1281.5

Total Fat 74.2g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 2691.2mg	0%
Total Carbohydrate 124.0g	0%
Dietary Fiber 18.6g	0%
Total Sugars 64.2g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 909.6mg	0%
Iron 11.6mg	0%
Potassium 2316.4mg	0%

*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.

Source of Calories

Fat: 48.3%

Protein: 15.8%

Carbs: 35.9%