I’ll show you how to make this vegan sweet and sour stir fry recipe in 12 mins!
This stir-fried tofu with vegan sweet and sour sauce is delicious and tastes just like Chinese takeout! It will satisfy your takeout cravings while still filling you up with delicious and nutritious food.
Recipe for Vegan Sweet and Sour Stir Fry
Say goodbye to takeout and say hello to this delicious vegan sweet & sour stir fry, using simple and budget-friendly ingredients. This dish is perfect for meal prep as it makes 5 servings to enjoy throughout the week for a high protein and vegetable-filled meal.
This sweet and sour tofu stir-fry is savoury, sweet, sour, and delicious from the sauce with veggies.
And thanks to my delicious vegan sweet & sour sauce recipe, it creates a dish that tastes very similar to Chinese takeout, only much healthier and not as greasy!
Ingredients
- Vegan Sweet & sour sauce (store-bought or click here for my easy recipe)
- Choice of Vegan Protein (I used Tofu coated in cornstarch fried)
- Oil
- Pineapple (optional – I used canned pineapple pieces)
- Stir Fry Vegetables:
- Onion
- Garlic
- Ginger (optional)
- Carrot
- Bell Peppers
- Celery
- Broccoli
- Edamame
- Any vegetables you like
You can customize this stir-fry as you wish with whatever vegetables you have at home!
The recipe is vegan, nut-free and can be made gluten-free!
How To Make Sweet & Sour Stir Fry (Vegan)
First, prepare your vegan protein of choice for your sweet and sour stir fry. Feel free to cook your rice unless you have leftover rice to use.
For this recipe, I cut up tofu into bite-sized cubes and add them into a bowl along with cornstarch to coat evenly. Then, heat oil on a large non-stick wok or pan on medium-high heat and added the tofu pieces. Space them out on the pan and try not to let them touch as they will stick together.
While tofu or vegan protein is cooking, you can prepare and chop your vegetables. Cook tofu until slightly browned and crispy on each side. Set aside.
Onto the same wok, add a little more oil and first add your vegetables like chopped onion, minced garlic, grated ginger, and carrot slices and cook for 1-2 minutes until onions start to soften.
Next, add your other vegetables like bell peppers, celery, broccoli, and edamame, along with a pinch of salt. Cook for around 3-4 minutes until the vegetables are cooked to your liking.
At this point, if you have a vegan sweet and sour sauce, great! If not, you can prepare my quick recipe for vegan Sweet & Sour Sauce.
Next, add the cooked tofu and vegan sweet & sour sauce to your pan – add a little sauce at a time to see how much you actually would like to add and coat your tofu and vegetables in. You might use the whole recipe or you might need less. If you are making this recipe for meal prep, I recommend keeping the tofu & sauce separate until you’re ready to eat it so your tofu stays crispy vs soggy from staying in the sauce for a few days, but it’s entirely up to you.
Add canned pineapple pieces, if desired. TIP: If you make my vegan Sweet & Sour Sauce, I use the juice from canned pineapple so it’s perfect to then use the pineapple chunks from the can into your stir fry here.
Add salt and pepper to taste and serve on top of rice.
Vegan Sweet and Sour Stir Fry
Equipment
- Pan or Wok large non-stick
- Cutting Board & Knife
Ingredients
- 1 vegan sweet and sour sauce add however much you want. Click for my easy recipe.
- 1 block tofu extra firm tofu, cut into bite-sized cubes
- 2 tbsp cornstarch for coating the tofu
- 2.5 tbsp oil divided, 2 tbsp for cooking tofu & 0.5 tbsp for cooking veggies
- 1 onion medium, diced
- 2 tbsp garlic minced, around 6 garlic cloves
- 1 tbsp ginger ginger (optional)
- 1 carrot peeled & sliced thinly
- 2 bell peppers diced
- 2 stalks celery chopped
- 3 cups broccoli chopped into bite-sized pieces (around 1 broccoli crown)
- 1 cup edamame shelled
- 1 cup pineapple canned pineapple pieces or crushed pineapple (optional)
Instructions
- First, prepare your vegan protein of choice for your sweet and sour stir fry. Feel free to cook your rice unless you have leftover rice to use.
- For this recipe, I cut up tofu into bite-sized cubes and add them into a bowl along with cornstarch to coat evenly. Then, heat oil on a large non-stick wok or pan on medium-high heat and added the tofu pieces. Space them out on the pan and try not to let them touch as they will stick together.
- While tofu or vegan protein is cooking, you can prepare and chop your vegetables. Cook tofu until slightly browned and crispy on each side. Set aside.
- Onto the same wok, add a little more oil and first add your vegetables like chopped onion, minced garlic, grated ginger, and carrot slices and cook for 1-2 minutes until onions start to soften.
- Next, add your other vegetables like bell peppers, celery, broccoli, and edamame, along with a pinch of salt. Cook for around 3-4 minutes until the vegetables are cooked to your liking.
- At this point, if you have a vegan sweet and sour sauce, great! If not, you can prepare my quick recipe for vegan Sweet & Sour Sauce.
- Next, add the cooked tofu and vegan sweet & sour sauce to your pan – add a little sauce at a time to see how much you actually would like to add and coat your tofu and vegetables in. You might use the whole recipe or you might need less. If you are making this recipe for meal prep, I recommend keeping the tofu & sauce separate until you're ready to eat it so your tofu stays crispy vs soggy from staying in the sauce for a few days, but it's entirely up to you.
- Add canned pineapple pieces, if desired. TIP: If you make my vegan Sweet & Sour Sauce, I use the juice from canned pineapple so it's perfect to then use the pineapple chunks from the can into your stir fry here.
- Add salt and pepper to taste and serve on top of rice.
Nutrition
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This stir fry was sooo good! I love stir fry’s and always looking for new recipes and this makes my top 5! I also made the sweet and sour sauce and it was amazing!
This stir fry is so quick and easy to make- and the sweet and sour flavour is amazing!