Tofu stars in this sweet and sassy vegetarian stir-fry.
Sweet and Sour Stir Fry
- Prep Time 20 min
- Total 2 hr 30 min
- Servings 4
- Ingredients 15
Ingredients
- 1/4 cup water
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
- 3/4 pound firm tofu, cut into 1-inch cubes
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon sesame oil
- 1 medium onion, chopped (1/2 cup)
- 2 medium carrots, sliced (1 cup)
- 1 medium green bell pepper, cut into 1-inch pieces (1 cup)
- 4 cups hot cooked rice
- Sunflower nuts, if desired
Instructions
-
Step1Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
-
Step2Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
-
Step3Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
-
Step4Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.
Nutrition
420
Calories
10 g
Total Fat
17 g
Protein
69 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 90
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Cholesterol
- 0mg
- Sodium
- 480 mg
- Potassium
- 540 mg
- Total Carbohydrate
- 69 g
- Dietary Fiber
- 3 g
- Protein
- 17 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 30%
- 30%
- Calcium
- 22%
- 22%
- Iron
- 24%
- 24%
Exchanges:
3 Starch; 1 Fruit; 2 Vegetable; 1/2 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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