Sweet and Sour Stir-Fry


Eating plant-based can be challenging in a household with children. Let's face it - kids don't always like what adults like and can be picky eaters. But this sweet and sour stir-fry is a favorite of kids and adults alike. It is simple and quick to make once the tofu has marinated, and is flavorful, nourishing and oil-free!


Sweet and Sour Stir-Fry

Serves 4 adults


1 14 oz package extra firm tofu

1/4 cup low sodium Tamari or soy sauce

1 20 oz can pineapple chunks or tidbits

1 medium green pepper, diced (a red or yellow pepper is nice too)

2 large carrots, sliced


For the sweet and sour sauce:

1 tablespoon low sodium Tamari or soy sauce

3 tablespoons rice vinegar (apple cider vinegar works well too)

1/3 cup of the reserved pineapple juice

3 tablespoons arrowroot powder or cornstarch


Drain tofu and pat dry with paper towels. Cut into 1/2 inch cubes. Place cubes in a large shallow bowl and pour 1/4 cup tamari/soy sauce over them. Using a spatula lift and turn the cubes so they are all covered with some soy sauce. Be careful, as they do break apart easily. Let marinate for 30 minutes to 1 hour turning cubes frequently.


Meanwhile, drain the can of pineapple chunks saving the juice from the can in a bowl. Separate out 1/3 cup of the juice for the sauce and keep the rest for the stir fry.


Whisk together the sauce ingredients in a small bowl until well combined and set aside.


When cubes have marinated, heat a large non-stick fry pan over medium-high heat. Add carrots and peppers to hot pan and stir constantly for 1 minute. Add tofu cubes and the rest of the pineapple juice and simmer 3 minutes, stirring frequently to prevent sticking. Add pineapple chunks and continue to simmer, stirring, for 1-2 more minutes until heated through. Remove from heat.


Serve over brown rice with a green salad (Need salad inspiration? Try the "BIG" salad)