Published by Ashley Palmer.

Sweet and sour stir-fry is a staple on many “favorite food” lists, including my own! I’ve never had the courage to try and make it myself, but his recipe from The Compassionate Cook was super simple, and the whole meal was ready in about 30 minutes.

Stir-fries may already be a staple in your dinner rotation, but this sweet and tangy sauce is a must-try. Many stir-fries call for chickenbeef, or pork, but try this vegan version, made with tofu, for a healthy and delicious meal. I promise you won’t miss the crueltycholesterol, or added fat!

Sweet and Sour Tofu With Vegetables

From The Compassionate Cook

1 Tbsp. cornstarch
3/4 cup vegetable broth or water
3 Tbsp. white wine vinegar
1 Tbsp. sugar
1 Tbsp. ketchup
2 Tbsp. soy sauce or tamari
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper (optional)
2 Tbsp. vegetable oil
2 cloves garlic, crushed
1 medium onion, thinly sliced
2 medium carrots, cut into matchstick shapes
1 bell pepper, cut into strips
1 stock celery, chopped into strips
1/2 cup sliced fresh mushrooms
1 lb. tofu, cut into cubes
1/2 cup rice, cooked per package instructions

  • Mix the cornstarch with 3 tablespoonfuls of the broth or water in a large cup until well blended. Add the rest of the stock, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.
  • Heat the oil in a wok or large frying pan over high heat. Stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes. Add the pepper, celery, and mushrooms and stir-fry for another 2 to 3 minutes.
  • Stir the sauce well and add to the vegetables. Cook until the mixture thickens. Add the tofu and cook until the tofu is thoroughly heated. Serve immediately over rice.

Makes 4 to 6 servings

Want more great recipes like this? Order your copy of PETA President Ingrid E. Newkirk’s cookbook The Compassionate Cook now!

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