Crispy fried tofu cubes tossed in a vibrant, tangy sweet and sour sauce with colorful bell peppers and pineapple. A delicious vegetarian take on the Chinese-American classic that's better than takeout and ready in under 40 minutes.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
382cal
14gprotein
49gcarbs
15g
Ingredients
450 g extra-firm tofu (Pressed for at least 30 minutes and cut into 1-inch cubes)
5 tbsp cornstarch (4 tbsp for coating tofu, 1 tbsp for sauce slurry)
A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.
A classic Japanese appetizer featuring tender, vibrant green edamame pods steamed to perfection and finished with a sprinkle of flaky sea salt. This healthy, protein-packed snack is incredibly simple and ready in under 10 minutes.
About Sweet and Sour Tofu, Brown Rice and Steamed Edamame with Sea Salt
Crispy Sweet & Sour Tofu with brown rice & edamame – a tangy, fiber-rich, gut-friendly, protein-packed delight!
This chinese_american dish is perfect for dinner. With 780.2 calories and 32.75g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(Use tamari for a gluten-free option)
0.25 cup brown sugar (Lightly packed)
0.25 cup pineapple juice (Reserved from canned pineapple chunks)
3 cloves garlic (Minced)
1 inch ginger (Fresh, peeled and grated)
1 medium onion (Cut into 1-inch chunks)
1 medium red bell pepper (Seeded and cut into 1-inch chunks)
1 medium green bell pepper (Seeded and cut into 1-inch chunks)
1 cup pineapple chunks (From a can, drained, juice reserved)
2 tbsp water (For cornstarch slurry)
2 pcs scallions (Thinly sliced, for garnish)
1 tsp sesame seeds (Toasted, for garnish)
Instructions
1
Prepare and Coat the Tofu (5 minutes)
Ensure your tofu is well-pressed to remove as much water as possible. This is the key to crispy tofu. Cut into 1-inch cubes.
In a large bowl, whisk together 4 tablespoons of cornstarch, salt, and black pepper.
Add the tofu cubes to the bowl and toss gently with your hands or a spatula until each piece is evenly and lightly coated.
2
Fry the Tofu (10-12 minutes)
In a large skillet or wok, heat 1/2 cup of vegetable oil over medium-high heat. The oil is ready when a wooden chopstick inserted into it sizzles immediately.
Carefully add half of the coated tofu cubes in a single layer, ensuring not to overcrowd the pan. Fry for 5-6 minutes, turning occasionally, until all sides are golden brown and crisp.
Using a slotted spoon, transfer the fried tofu to a wire rack to drain. This keeps the bottom from getting soggy. Repeat with the remaining tofu cubes.
3
Mix the Sweet and Sour Sauce (2 minutes)
While the tofu fries, prepare the sauce. In a medium bowl, whisk together the rice vinegar, ketchup, soy sauce, brown sugar, and pineapple juice until the sugar is completely dissolved. Set aside.
4
Stir-fry Vegetables and Sauce (6-8 minutes)
Carefully pour out the hot frying oil from the skillet. Wipe it clean or use a new one. Add 1 tablespoon of sesame oil and heat over medium-high heat.
Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the onion and bell peppers. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Pour the prepared sauce mixture over the vegetables and bring it to a gentle simmer.
5
Thicken Sauce and Combine (3 minutes)
In a small cup, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry.
Pour the slurry into the simmering sauce, stirring constantly. The sauce will thicken in about 1-2 minutes.
Turn off the heat. Gently fold in the crispy tofu and pineapple chunks, tossing just enough to coat everything in the glossy sauce.
Garnish with sliced scallions and toasted sesame seeds. Serve immediately over steamed rice for the best texture.
Servings
4
Serving size: 1 serving
261cal
5gprotein
53gcarbs
3gfat
Ingredients
1.5 cup brown rice (long-grain or basmati recommended)
3.75 cup water (for cooking)
1 tsp vegetable oil (optional, prevents sticking)
Instructions
1
Prepare the rice
Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2
Combine ingredients and bring to a boil
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3
Simmer the rice
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4
Rest and fluff the rice
After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
Remove the lid and gently fluff the rice with a fork to separate the grains before serving.
