Tangy Indonesian Tofu Stir-Fry with Colorful Vegetables
Experience a delightful blend of flavors with this Tangy Indonesian Tofu Stir-Fry. This dish features crispy tofu enveloped in a vibrant sweet and sour sauce that combines rich vegetable broth with the tanginess of rice vinegar, a hint of spiciness from cayenne, and a delightful sweetness from sugar and ketchup. Tossed with a colorful medley of fresh vegetables, including crunchy carrots, bell peppers, and mushrooms, this easy-to-make meal is perfect served over a bed of steaming rice. Enjoy this healthy and satisfying dish that brings the taste of Indonesian cuisine right to your kitchen, making it an ideal choice for both weeknight dinners and special occasions.
6
Servings
200
Calories
16
Ingredients
Ingredients
cornstarch
1 (tablespoon)
vegetable broth
3/4 (cup (or water))
rice vinegar
3 (tablespoons)
sugar
3 (tablespoons)
ketchup
1 (tablespoon)
soy sauce
2 (tablespoons)
ground ginger
1/2 (teaspoon)
cayenne pepper
1/4 (teaspoon (optional))
olive oil
2 (tablespoons)
garlic
3 (cloves, crushed)
onion
1 (medium, thinly sliced)
carrots
2 (medium, cut into matchstick shapes)
green bell pepper
1 (medium, sliced into strips)
celery
1 (stalk, chopped into strips)
fresh mushrooms
1/2 (cup, sliced)
firm tofu
1 (lb, pressed and cut into strips or cubes)
Instructions
1
To prepare the tofu, press it by placing a paper towel over it and setting a heavy saucepan on top. Allow it to drain for at least 15 minutes while you prepare the other ingredients.
2
In a small bowl, mix the cornstarch with 3 tablespoons of vegetable broth until smooth. Then mix in the remaining broth, rice vinegar, sugar, ketchup, soy sauce, ground ginger, and cayenne pepper. Set the sauce aside.
3
In a wok or large frying pan, heat the olive oil over medium-high heat. Once hot, add crushed garlic and sliced onion, sautéing for about 2 minutes until fragrant.
4
Add the carrots to the pan and stir-fry for about 5 minutes, or until they start to soften. Include the green bell pepper, celery, and fresh mushrooms, continuing to stir-fry for an additional 3-5 minutes until all the vegetables are vibrant and tender.
5
Stir the prepared sauce well and pour it over the cooked vegetables, cooking until the sauce thickens, about 2-3 minutes.
6
While the sauce thickens, cut the pressed tofu into strips or cubes. Gently fold the tofu into the stir-fried vegetables and cook for another 2-3 minutes until the tofu is heated through and well coated in the sauce.
7
Serve the Tangy Indonesian Tofu Stir-Fry immediately over cooked rice or your choice of grains.
Nutrition Information
5 g
Fat
23 g
Carbs
6 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Indonesian Tofu Stir-Fry?
It is a flavorful dish featuring crispy tofu and vibrant vegetables tossed in a sweet and sour sauce made with rice vinegar, soy sauce, and ginger.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
Is this tofu stir-fry vegan?
Yes, this recipe is vegan as it uses tofu, vegetable broth, and plant-based ingredients.
What type of tofu should I use?
The recipe calls for 1 lb of firm tofu for the best texture.
Do I need to press the tofu before cooking?
Yes, you should press the tofu for at least 15 minutes using paper towels and a heavy saucepan to drain excess moisture.
What vegetables are included in this stir-fry?
The dish includes carrots, green bell peppers, celery, onions, and fresh mushrooms.
How should I prepare the carrots?
The carrots should be cut into matchstick shapes for even cooking and a great presentation.
What gives the sauce its tangy flavor?
The tanginess comes from a combination of rice vinegar and ketchup.
Is this dish spicy?
It has a hint of spiciness from 1/4 teaspoon of cayenne pepper, which is optional.
Can I substitute the vegetable broth?
Yes, you can use water as a substitute for the vegetable broth in the sauce.
How much protein is in each serving?
There are 6 grams of protein per serving.
What is the fat content per serving?
Each serving contains 5 grams of fat.
How many carbohydrates are in this meal?
There are 23 grams of carbohydrates per serving.
What type of oil is used for the stir-fry?
The recipe uses 2 tablespoons of olive oil.
How long does it take to cook the carrots?
The carrots should be stir-fried for about 5 minutes until they start to soften.
When do I add the garlic and onion?
Add the crushed garlic and sliced onion to the hot oil and sauté for about 2 minutes until fragrant.
How do I thicken the stir-fry sauce?
The sauce is thickened with a tablespoon of cornstarch mixed into the liquid ingredients.
How should the tofu be cut?
After pressing, the tofu can be cut into either strips or cubes.
What is the best way to serve this dish?
It is best served immediately over a bed of steaming rice or your choice of grains.
Can I use different types of mushrooms?
The recipe calls for fresh mushrooms, so you can use varieties like white button or cremini.
How much sugar is in the sauce?
The recipe uses 3 tablespoons of sugar to balance the tanginess.
What kind of vinegar is recommended?
Rice vinegar is recommended for its specific mild acidity.
Does the recipe use fresh ginger?
The recipe calls for 1/2 teaspoon of ground ginger for convenience.
How long does the sauce take to thicken in the pan?
It usually takes about 2-3 minutes once poured over the vegetables.
What is the total number of ingredients?
There are 16 ingredients in this recipe.
Is this dish suitable for a quick weeknight dinner?
Yes, it is tagged as a quick meal and is designed for easy preparation.
How many cloves of garlic are needed?
The recipe requires 3 cloves of crushed garlic.
What color bell pepper is used?
One medium green bell pepper, sliced into strips, is used.
Can I make this dish ahead of time?
While best served immediately, it can be reheated, though the tofu is crispest when fresh.