Sweet-and-Sour Stir-Fried Vegetables
This easy vegetable stir-fry is enlivened by pineapple and a tangy sauce. Bolstered with baked tofu and served over hot grains or noodles, all you need is a simple salad or a platter of raw veggies to complete the meal.
Serves: 4 to 6
- Reserved pineapple juice from canned pineapple (see below)
- 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons rice vinegar or white wine vinegar
- 2 tablespoons agave nectar or brown rice syrup
- 2 tablespoons cornstarch or arrowroot
- 1 1/2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, cut into 1-inch squares
- 1 medium green bell pepper, cut into 1-inch squares
- 8 to 10 slender asparagus stalks, bottoms trimmed, cut into 2-inch lengths
- 14- to 16-ounce can diced tomatoes
- 16-ounce can unsweetened pineapple chunks, drained, juice reserved
- 8-ounce package baked tofu, cut into strips
- Hot cooked rice or noodles
Combine the ingredients for the sauce in a small bowl and stir until the cornstarch has dissolved. Set aside until needed.
Heat the oil in a stir-fry pan. Add the onion and sauté over medium heat until golden. Add the green and red bell pepper and the asparagus, turn up the heat, and stir-fry for 5 minutes.
Add the tomatoes and pineapple chunks continue to stir-fry for 5 minutes longer. Stir in the tofu and sauce. Cook until the sauce has thickened, just another 2 to 3 minutes. Taste, and if desired, adjust the sweet/sour balance to your liking with additional agave nectar, vinegar, and/or soy sauce.
Serve at once over hot cooked rice or noodles.
- Here are more easy vegetable stir-fries.