This tofu is served with a ton of veggies, pineapple, and a sticky sweet and sour sauce. It tastes like take out but way better. Plus it's way healthier for you!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 4
Ingredients
For the stir fry:
3tablespoon(s)light oil(such as canola or vegetable)
112oz block(s)extra-firm tofudrained and cut into cubes
Heat 1 1/2 tablespoons of oil in a large skillet or non-stick pan over medium heat and gently fry the cubes of tofu until lightly golden on all sides, about 5 minutes. Remove the tofu from the pot and set aside.
Add the remaining oil to the pan and cook the garlic and ginger until fragrant. Now add the onions, mushrooms, bell peppers, and broccoli, and toss to combine. Sauté gently until all the vegetables are cooked and tender, 5 - 10 minutes.
Meanwhile, whisk all the sauce ingredients together in a small bowl until well combined.
Add the tofu back into the pan with the vegetables. Then add the sauce and mix well until coated. Continue to cook for a few minutes and then add the pineapple and bok choy.
Mix gently over medium-low heat until the sauce starts to thicken. Turn off the heat and add the green onions. Toss together and serve hot, with rice or quinoa.
Notes
Oil-free: to make oil-free simply omit the oil and instead do a water or broth sauté.