Sweet and sour tofu with vegetables

Ever since I got back from Thailand I have been eating nothing but Thai food. As you know Thai food is one of my ultimate favorite cuisines so now that I know how to cook authentic Thai dishes we are going to be stuck with Thai food for a while, not that my family cares. This sweet and sour tofu with vegetables is to die for, easy, quick and healthy so I hope you like it!

Originally I was looking to post this recipe on Wednesday but I really couldn’t wait any longer, so here it is.

If you are like me and are a sucker for quick, simple, healthy recipes you are going to love this dish. It literally takes 15 minutes from start to finish. I think you spend more time chopping the onion and tomatoes than cooking it.

Once again, I have opted for using none GMO tofu but if you are one of those people that despise soy or tofu you can make the recipe with just veggies or add any other protein of your choice. Tempeh, chicken, beef, shrimp…whatever rocks your boat!

The same goes for the veggies. These are the veggies I had on hand onions, mushrooms, snap peas and tomatoes but whatever veggies you prefer you can add to this dish, anything goes!

For the sauce, since you are going to need oyster sauce, make sure you find a variety that is free of MSG, it make take some looking around but you will find it, especially if you have an Asian market close by.

I am planing to post other Thai recipes in the blog, I just don’t know which ones. Probably at least one or two more. Will see…maybe Pad Thai which I haven’t got around to making it yet.

Until then, I leave you with this amazing sweet and sour tofu with vegetables recipe that is nothing but delicious, easy and healthy for you.

Enjoy!

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Sweet and sour tofu with vegetables

Miryam's original recipe

Yield: 4 servings

Total Time: 15-20 minutes

Ingredients:

• 1 lb fried tofu, or extra-firm tofu, cubed
• 2 tbsp olive oil
• 8-10 oz sliced mushrooms, any type would do
• 1 large onion, chopped
• 4 oz pineapple, cut into small pieces (fresh or canned)
• 2 tomatoes, cut into big chunks
• 8-10 oz snow peas

Sauce

• 3 tbsp oyster sauce, free of MSG
• 1 tbsp fish sauce, free of MSG
• 2 tbs ketchup
• 1 tsp coconut sugar

 

Directions:

In a small mixing bowl add the sauce ingredients and combine. Set aside.

Add the olive oil and garlic to your wok or large skillet pan over medium to high heat. Cook for 30 seconds or until fragrant. Add the onion and mushrooms and cook for 3 minutes until they begin to soften.

Add the tofu snow peas, tomatoes and pineapple and  cook for another 2-3 minutes.

Add the sauce and stir until it becomes warm, 1-2 minutes.

Serve over brown rice.

NOTE: If you can't find fried tofu use extra-firm tofu and add it before the onions and mushrooms. Cook it, stirring occasionally, until it browns for about 5 minutes.