Sweet and Sour Stir-Fry
- Ready In:
- 28mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
SAUCE
- canned pineapple juice
- 3 tablespoons rice vinegar
- 2 tablespoons cornstarch or 2 tablespoons arrowroot
- 2 tablespoons honey
- 2 tablespoons soy sauce
-
STIR FRY
- 1 1⁄2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 medium red bell pepper, cut into 1 inch squares
- 1 medium green bell pepper, cut into 1 inch squares
- 8 -10 stalks asparagus, tough ends trimmed, cut into 2 inch pieces
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (16 ounce) can unsweetened pineapple chunks, drained, juice reserved
- 8 ounces extra firm tofu, well drained and finely diced
directions
- Make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved.
- Set aside.
- In wok, heat oil over medium heat.
- Add onion and cook, stirring often until golden, about 8 minutes.
- Add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes.
- Add tomatoes and pineapple chunks and stir-fry for another 5 minutes.
- Stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes.
- Taste and adjust sweet/sour balance to your liking with additional honey, vinegar and/or soy sauce.
- Serve at once.
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Reviews
-
This was super good and super easy! Made exactly as posted and the results were like something straight out of a Chinese Take-out container. Served over rice. Thanks for posting! -
I wonder what one could substitute for the honey to make this vegan. Maybe I'll use brown rice syrup and let you know how it turns out.
RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
