Sweet & Sour Tofu Recipe ผัดเปรี้ยวหวาน - Hot Thai Kitchen!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is lower in sugar, while canned is often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often less expensive.

Mix together white vinegar, oyster sauce, soy sauce, brown sugar, sriracha, and sesame oil to create the sauce.

Use medium firm tofu for better texture; fry the tofu to achieve a golden color and prevent crumbling.

Prepare vegetables: slice grape tomatoes into wedges, chop onion and bell peppers, and use mini cucumbers whole with a slit.

Heat vegetable oil in a large skillet over medium-high heat and add chopped garlic until it turns brown.

Add all vegetables (onion, bell peppers, cucumber, grape tomatoes, asparagus, and pineapple) to the skillet at once and stir-fry.

Cook the vegetables until tender but still slightly crunchy, allowing the tomatoes to disintegrate and sweeten the sauce.

Pour in the sauce mixture and cook until the vegetables are done to your liking.

Add the cooked tofu at the last moment to coat it with the sauce without overcooking it.

Finish with chopped green onions and cashews, tossing everything together.

Serve with jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens