I adapted this recipe from one that used chicken or pork. Extra-firm tofu is great with a sweet and sour sauce. I like to serve this over a pilaf of rice, a bed of couscous or a plate of thick rice noodles. Be sure to use the sweet chili sauce, not the hot! You can substitute ketchup, but you may have to add some extra brown sugar; taste and adjust. It’s best not to cook a stir-fry until you’re actually ready to eat, or you’ll overcook the vegetables
1. To make the sauce, whisk the stock, brown sugar, chili sauce, vinegar, cornstarch, soy sauce, sesame oil, garlic and ginger together in a small bowl. Set aside.
2. Spray a non-stick wok or skillet with cooking oil and place over medium-high heat. Add the tofu and brown on all sides, about 5 minutes. Remove from the pan.
3. Add the vegetable oil to the wok. When it’s hot, stir-fry the peas and red and green pepper until tender-crisp, about 3 minutes. Stir the sauce again and add to the wok along with the cooked tofu. Cook for 1 minute or until thickened. Serve garnished with the green onions and cilantro or parsley.
1 cup vegetable or chicken stock
1/3 cup packed brown sugar
1/3 cup sweet chili sauce
2 Tbsp rice vinegar
4 tsp cornstarch
1 Tbsp low-sodium soy sauce
2 tsp sesame oil
12 oz extra-firm tofu, cubed
1 tsp vegetable oil
1 1/2 cups snow peas or sugar snap peas, diced
1/3 cup chopped cilantro or parsley
1 1/4 cups red bell pepper strips
3/4 cup green bell pepper strips
1/2 cup chopped green onion
Nutritional Analysis per Serving
Protein 16 g
Saturated Fat 0.6 g
Carbohydrates 37 g
Cholesterol 0 mg
Sodium 391 mg
Fiber 3.9 g
Prep Time: 20 minutes
Cook Time: 9 minutes
Make Ahead: Prepare sauce and vegetables a day in advance and refrigerate. Stir-fry just before serving.