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Sweet and Sour Stir Fry

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By Betty Crocker Kitchens
Updated Sep 29, 2013
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Tofu stars in this sweet and sassy vegetarian stir-fry.

Sweet and Sour Stir Fry

  • Prep Time 20 min
  • Total 2 hr 30 min
  • Servings 4
  • Ingredients 15
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Ingredients

  • 1/4 cup water
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
  • 3/4 pound firm tofu, cut into 1-inch cubes
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon sesame oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium carrots, sliced (1 cup)
  • 1 medium green bell pepper, cut into 1-inch pieces (1 cup)
  • 4 cups hot cooked rice
  • Sunflower nuts, if desired

Instructions

  • Step 
    1
    Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
  • Step 
    2
    Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
  • Step 
    3
    Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
  • Step 
    4
    Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.

Nutrition

420 Calories
10 g Total Fat
17 g Protein
69 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
90
Total Fat
10 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
480 mg
Potassium
540 mg
Total Carbohydrate
69 g
Dietary Fiber
3 g
Protein
17 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
30%
30%
Calcium
22%
22%
Iron
24%
24%
Exchanges:
3 Starch; 1 Fruit; 2 Vegetable; 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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