{Recipe} Sweet and Sour Tofu and Vegetables


This recipe consists of a sweet and sour sauce that is free of the questionable ingredients that the store-bought and restaurant versions contain. No bright pink sauce here!

I should warn you, lest you curse me afterwards. You will need to do some washing up after preparing this dish – a wok, a saucepan (two, if you cook rice), a fry pan or skillet, and an immersion blender.

But it will be worth it, I promise! The meal is scrumptious and moreish, and the food preparation stage is simple. Maybe you could offer to cook, if your partner washes up. 😉


(Inspired by a recipe in The Vegan Health Plan by Amanda Sweet*)

(serves 4)

250 g firm organic tofu, cubed

1 1/2 cups chopped white mushrooms

1/2 cup sliced celery

1 medium-sized red capsicum (bell pepper), chopped (equates to 1 1/4 cup chopped)

3/4 cup pineapple pieces, fresh or tinned

1 1/2 cups carrot slices

1 tomato, chopped into 8 wedges

1/2 large red onion, thinly sliced

3 cloves garlic, crushed

1/2 tsp freshly grated ginger

1 tin/400g of crushed tomatoes

200ml low-sodium vegetable stock

1/4 cup low-sodium soy sauce

2 Tbsp apple cider vinegar

1 1/2 Tbsp raw sugar

2 Tbsp organic cornflour

1/4 cup raw cashews



Make the sweet and sour sauce first: 

1. Use an immersion blender, blender or small food processor to liquidise the tinned tomatoes, until smooth. Set aside.

2. To a medium saucepan (on a low heat), add the cornflour. Add the stock slowly, and stir with a whisk to avoid lumps forming.

3. Once the cornflour is incorporated, add the liquidised tomatoes, soy sauce, apple cider vinegar, and sugar. Bring to a boil, then simmer gently for a few minutes. Taste the sauce – if you prefer it sweeter, add additional sugar. Remove the saucepan from the heat, and set aside.

Prepare the tofu:

4. Cut the tofu into cubes and cook it in a fry pan, until lightly browned on all sides (I use my cafe-style sandwich press to brown the tofu). Set aside.

Prepare the vegetables:

5. Heat 2 Tbsp of water in a wok. Add the onions, and cook until softened.

2. Add the garlic and ginger, stir well. Cook for about 60 seconds, stirring occasionally.

3. Add the carrots and celery. Cook for 3 minutes, stirring occasionally.

4. Add the capsicum. Cook for 60 seconds.

5. Add the mushroom and pineapple. Cook for 2 mins.

6. Add the tofu and tomatoes, and the sweet and sour sauce. Mix well. Bring the sauce to the boil, then allow it to simmer gently for 2-3 minutes.

7. Add the cashews to the wok just prior to serving. Stir through.

8. Garnish with coriander or additional cashews. Serve with brown basmati or jasmine rice.

* This book is out of print.


The Tiny Vegans’ Verdicts

My daughter enjoyed this meal, as I expected. One of 7-year-old Tiny Vegan’s favourite restaurant dishes is sweet and sour ‘not-pork’. At the very least, I knew that the sauce would be well-received by him.

And it was. In fact, he happily ate the contents of his plate.

I merely refrained from including mushroom and capsicum in his serving. Which, in turn, inspired 4-year-old Tiny Vegan to request his meal minus the mushroom and capsicum.

The disdain expressed for mushrooms by some of the tiny vegans is really quite disheartening for a mushroom admirer like myself. Cooked capsicum isn’t popular either. At least they’ll eat it raw.


The Virtual Vegan Potluck will be upon us soon. I will be participating again. This time, in the salad section. I am incorporating the featured ingredient into my recipe – beetroot (beets). Sign up at this page by 9 November (US time).

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family. I hope your family enjoys it too (with or without the mushrooms!).



About Ally
Mamma. Vegan. I blog at Made of Stars.

17 Responses to {Recipe} Sweet and Sour Tofu and Vegetables

  1. I love the timing of this as I looked at the Kantong jar of sweet and sour yesterday and kinda went hmmmm noooo. I’ll be making this for sure!

  2. susykat says:

    I’ve been eating all day, but that photo made me hungry again 😀

  3. uberdish says:

    Looks delicious! Thank you, Ally. I’ll be making this dish tomorrow evening for supper. I’m looking forward to your Virtual Vegan Potluck Salad. I love, love, love beets!

    • Ally says:

      Hi Angela!
      I hope you enjoy it. 🙂
      Are you doing a side dish, including beets, for the VVP? Am I remembering that correctly?

      • uberdish says:

        Yes! I am so excited about sharing this dish! I’m also excited about finding some new recipes for the upcoming holiday season. I can’t wait to see your salad, Ally!

  4. narf77 says:

    I am one of the least fussy people that I know but the idea of combining sweet and savoury ingredients together for my evening meal isn’t my idea of happiness. I am not a fan of African cuisine where fruit is tucked into savoury dishes, or Moroccan sultanas and fruit in dishes either. I don’t like sweet and sour BUT if I left the sweet part out of this it would be both stellar and delicious…forgive my plebeian ways…we all have our foibles 😉

  5. Yum Ally! Great to see a sweet and sour recipe not packed with sugar! i think I’ll swap the raw for coconut sugar. Will let you know how it goes.

    • Ally says:

      Ah, coconut sugar is a good idea. I didn’t even think of that. I always have some in the pantry but I seem to only think of using it in baked foods like cakes and muffins.
      I hope you enjoy the recipe.

  6. Laura says:

    I love a new stir fry! This sounds so good!

  7. Yum! I love sweet and sour!

  8. I used to love sweet and sour chicken before going vegan, but I haven’t had it in ages!! This looks delicious Ally!! It’s going on my must make list! Celeste 🙂

    • Ally says:

      Hi Celeste! I hope you had an enjoyable Halloween. Did you make something yummy? One of the delicious recipes that you posted recently?
      I have been reading your blog but there is a ‘problem’ with my comments at the moment – they are going into people’s spam folders.
      I am awaiting a response from WP. Anyway, I didn’t want you to think that I wasn’t reading. I can still ‘like’ posts, at least.
      I hope you enjoy the recipe. 🙂

Please join the conversation:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: