Stir fried vegetables with crispy marinated tofu in vegan sweet and sour sauce. Enjoy this satisfyingly tasty sweet and sour with noodles or rice!
If you are looking for a simply tasty noodle or rice recipe that is easy to cook, here is the one you may want to try. You will be surprised to see that vegan sweet and sour can be totally delicious. The secret is the tofu and the sauce 🙂
Ingredients needed
- Firm tofu
- Onions
- Garlic
- Ginger
- Carrot
- Red pepper
- Mushrooms
- Broccoli
- Soy sauce
- Tomato Puree
- Garlic Puree
- Sugar
- Oil
- Salt
- Apple cider vinegar
- Pineapple juice
- Rice noodles
Please make sure you use firm tofu, soft tofu will not work in this dish! The sauce needs 1 table spoon of oil, which I highly recommend not to omit as it enhances the flavour a lot. I often use sunflower oil or oil from a jar of sun dry tomato. You can use any vegetables that you have but please do not skip the garlic and ginger, they are the important ingredients here.
Quick making guide
- The first thig you need to do is to marinate the tofu. Chop the tofu in cubes and mix with 1 table spoon soy sauce, let it sit to marinate while chopping the vegetables.
- Cook the noodles and make the sauce, set aside.
- Heat a table spoon oil in a frying pan and cook the marinated tofu until golden brown and crispy. Transfer to a bowl and set aside.
- Using the same pan, cook the chopped vegetables until soft and add the crispy tofu.
- Pour the prepared sauce over the vegetables and continue cooking for a minute until everything is heated through.
- Boil 1.5 L or more water in a kettle and pour it over the cold noodles to warm up
- To serve the dish, put some of the noodles on a plate and the sweet and sour with tofu on top of that.
Please remember, marinating and cooking tofu before adding to the vegetables is very important for this recipe! You can skip warming the noodles before serving if you prefer cold noodles. If you are eating this with rice, you need to time it so that the rice is nice and warm for serving.
Sweet and Sour with Tofu
Ingredients
- 200 g Dry rice noodles
For crispy tofu
- 300 g Firm tofu Cut into squares
- 1 tbsp Soy sauce
For the sauce
- 2 tbsp Soy sauce
- 4 tbsp Tomato puree
- 2 tsp Garlic puree
- 1 tbsp Oil any cooking oil, I used sunflower oil
- 2 tbsp Apple cider vinegar
- 2 tbsp Pineapple juice
- 2 tbsp Sugar
- 1/2 tsp Salt
The vegetables
- 3 medium onions chopped
- 4 cloves Garlic minced
- 2 tsp Ginger minced
- 1 medium Carrot chopped
- 1/2 medium Red pepper chopped
- 5 medium Button mushrooms sliced
- 1/3 large Broccoli chopped
Instructions
- Chop the tofu in cubes and mix with 1 table spoon soy sauce, let it sit to marinate while chopping the vegetables.
- Cook the noodles according to the instructions on the package. Rinse and drain, set aside.
- In a bowl, mix together all of the sauce ingredients and set aside for later.
- Heat a table spoon oil in a frying pan and cook the marinated tofu until golden brown and crispy. Transfer to a bowl and set aside.
- Using the same pan,* cook the chopped vegetables until soft and add the crispy tofu.
- Pour the prepared sauce over the vegetables and continue cooking for a minute until everything is heated through.
- Boil 1.5 L or more water in a kettle and pour it over the cold noodles to warm up.
- To serve the dish, put some of the noodles on a plate and the sweet and sour on top of that.