Sweet and sour veggies with seared tofu

Heart Smart Gluten Free Low Sodium

This sweet and sour skillet will scare the sniffles away! It’s got plenty of immune-boosting veggies that provide vitamins, minerals and antioxidants (“cancer-fighters”) too!

1 pound low-fat extra-firm tofu, cut into 1/2-inch pieces
1 cup water
2 teaspoons red wine vinegar
1/2 teaspoon ground ginger
1 tablespoon honey
1/4 teaspoon freshly ground black pepper
1 tablespoon corn starch
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
1/3 cup diced green onions
12 ounces snow pea pods
1 medium bell pepper, cut into thin strips
1 cup grated carrots

1. Line a plate with several layers of paper towels. Lay tofu pieces on lined plate and set aside.
2. In a small bowl, whisk together water, vinegar, ginger, honey, black pepper and corn starch. Set aside.
3. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, onions, snow pea pods, bell pepper and carrots. Stir while cooking for 3 to 4 minutes. Push the vegetables to one side of the pan and add the remaining oil and tofu to the other side of the pan. Cook for 4 to 5 minutes or until tofu is lightly browned. Mix the vegetables and tofu together, and pour the sauce (made in step 2) over the top. Stir while continuing to cook for 1 to 2 minutes or until the sauce has thickened.
4. Enjoy warm!

Makes 4 servings

Recipe contains: soy

Carb choices per serving: 1 1/2

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First Published: 01/06/2020
Last Reviewed: 01/03/2020

sweet and sour veggies with seared tofu 530205421

You can also use apple cider vinegar if you don’t have red wine vinegar on hand.

sweet and sour veggies with seared tofu nutrition label