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In a world increasingly leaning towards plant-based diets, the quest for delicious, hearty meals that satisfy both vegetarians and meat-lovers alike has never been more essential. Enter the Sweet and Sour Tofu Stir Fry, a dish that not only bursts with vibrant flavors but also embodies the essence of healthy eating. This culinary delight combines the rich, crispy texture of tofu with a medley of colorful vegetables, all enveloped in a tangy sauce that elevates every bite. Whether you're preparing a quick weeknight dinner or impressing guests with your culinary skills, this recipe is guaranteed to be a show-stopper.

Sweet and Sour Tofu Stir Fry

Discover the delectable Sweet and Sour Tofu Stir Fry, a vibrant plant-based dish perfect for any occasion. This recipe features crispy tofu and a colorful medley of fresh vegetables all tossed in a tangy sauce. With its harmonious blend of flavors and textures, this meal appeals to both vegetarians and meat-lovers alike. Learn how to prepare this culinary delight and enjoy a nutritious dinner that's not only satisfying but also visually stunning. Bring a taste of healthy eating into your kitchen!
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Ingredients
  

14 oz firm tofu, drained and pressed

2 tablespoons cornstarch

3 tablespoons vegetable oil, divided

1 bell pepper, diced (choose red or yellow for vibrant color)

1 cup broccoli florets

1 carrot, very thinly sliced

1 cup snap peas, trimmed

3 green onions, chopped (both white and green parts)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

¼ cup soy sauce

¼ cup rice vinegar

⅓ cup brown sugar

2 tablespoons ketchup

1 teaspoon sesame oil

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

Prepare the Tofu: Begin by cutting the pressed tofu into bite-sized cubes, about 1 inch. Place the cubed tofu in a mixing bowl, then sprinkle the cornstarch over the tofu. Toss gently to ensure each piece is well-coated; this coating will ensure a delightful crispy texture when cooked.

    Cook the Tofu: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the cornstarch-coated tofu cubes in a single layer. Cook for approximately 5-7 minutes, gently turning occasionally with a spatula, until the tofu is golden brown and crispy on all sides. Once cooked, transfer the tofu to a plate and set aside.

      Sauté Veggies: Using the same skillet, add the remaining 1 tablespoon of vegetable oil. Then, toss in the diced bell pepper, broccoli florets, sliced carrot, and snap peas. Sauté for about 4-5 minutes until the vegetables are vibrant and tender-crisp, stirring frequently for even cooking.

        Aromatics: Add the chopped green onions, minced garlic, and freshly grated ginger to the skillet with the vegetables. Continue to stir-fry for an additional 1-2 minutes, allowing the mixture to become fragrant and the garlic to soften.

          Make the Sauce: In a separate mixing bowl, combine the soy sauce, rice vinegar, brown sugar, ketchup, and sesame oil. Whisk until the brown sugar is completely dissolved and the sauce is well blended.

            Combine Everything: Return the crispy tofu to the skillet with the sautéed vegetables. Pour the sweet and sour sauce over everything, ensuring even coverage. Gently stir to combine all ingredients well. Cook for another 2-3 minutes, allowing the stir fry to heat through and the sauce to thicken slightly.

              Serve: Remove the stir fry from heat and carefully transfer to a serving dish. Just before serving, give it a delightful finish by garnishing with a sprinkle of sesame seeds and a handful of fresh cilantro for added color and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4