Easy Vegan Sweet and Sour Tofu [with stir-fry vegetables and black beans]

A green rimmed plate with noodles and sweet and sour tofu, veggies and black beans.

Easy Vegan Sweet and Sour Tofu [with stir-fry vegetables and black beans]

Course: Dinner

Cuisine: Chinese

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings:

Calories: 419kcal

Author: Jacq

This easy vegan sweet and sour recipe is prepared with canned pineapple juice [or syrup] to create the best, easiest, thickest, glossiest, deliciously sweet and sour sauce that beautifully coats the tofu, stir-fry vegetables and black beans.

The vegetables in this recipe are suggestions only and can be easily replaced with your favourite stir-fry veggies or even better and quicker - use a ready-prepared packet of stir-fry mix either fresh or frozen.

Enjoy with rice or noodles for the best vegan take-out at home or fake-away recipe.

Print Recipe

US Customary - Metric

Equipment

Large wok or similar with lid

Ingredients

Stir-fry tofu, vegetables and black beans:

2 tablespoon coconut oil
280 grams firm tofu [sliced into large cubes or bite-sized pieces, use more tofu if preferred, our package of tofu was this weight]
1 large onion [sliced into thin slices]
1 large carrot [sliced into long batons]
2 ribs celery [sliced into long batons]
100 grams green beans [sliced into 2-3 pieces] we used dwarf beans but any green bean varieties are fine
4 garlic cloves [sliced thin]
1 medium green bell pepper [sliced into long pieces]
1 medium red bell pepper [sliced into long pieces]
120 grams baby sweetcorn [halved]
1 can black beans [drained and rinsed to remove the black liquid] [about 240 grams of cooked beans]

Sauce thickener:

3 tablespoon cornflour [cornstarch]

Sweet and sour sauce:

200 millilitres pineapple juice [or syrup], from a can of pineapple pieces, chunks or rings
150 millilitres vegetable broth [use a vegan chicken flavoured broth if available]
4 tablespoon white wine vinegar
2 tablespoon soy sauce [or tamari if gluten-free required]
3 tablespoon tomato ketchup
4 tablespoon granulated sugar [alternatively, we have also used coconut sugar and it works fine so if preferred go with your usual sugar]
1 teaspoon Chinese 5 spice powder [add a little extra if liked]
½ teaspoon salt

Optional extras:

4 spring onions [green onions / scallions] sprinkle over finished dish
pineapple pieces from the canned pineapple use as a garnish or stir through the finished dish, or omit if preferred
fresh lemon juice add a squeeze of lemon juice to the finished dish or individual portions

Instructions

Melt the coconut oil in a large Wok, non-stick skillet or similar over a medium-high heat.
2 tablespoon coconut oil
Add the cubed tofu and cook for 10 minutes, flipping the tofu over after a few minutes so that each side gets a chance to brown.
280 grams firm tofu
Push the tofu over to the side of the Wok and tip in the onions and cook for 5 minutes, stirring frequently.
1 large onion
Next add the carrot and celery batons and cook for 3 minutes, stirring frequently.
1 large carrot, 2 ribs celery
Next add the green beans and cook for 2 minutes, stirring a few times.
100 grams green beans
Push the vegetables a little so that the bottom of the Wok is exposed and chuck in the garlic slices. Add the bell pepper slices over the garlic, and give everything a good stir including the tofu pieces.
1 medium red bell pepper, 4 garlic cloves, 1 medium green bell pepper
Pop a lid over the vegetables and cook for 5 minutes, stirring a few times.
[The exact cooking times depend on the size the vegetables have been cut so if they are really small or thin this step may not be required as the veggies may be cooked enough for your liking.]

Prepare the sweet and sour sauce

Meanwhile prepare the sweet and sour sauce.
Add all the sauce ingredients to a bowl and stir well [except the cornflour].
200 millilitres pineapple juice, 150 millilitres vegetable broth, 4 tablespoon white wine vinegar, 2 tablespoon soy sauce, 3 tablespoon tomato ketchup, 4 tablespoon granulated sugar, 1 teaspoon Chinese 5 spice powder, ½ teaspoon salt

Finish the sweet and sauce tofu

Stir the cornflour through the vegetables and tofu until it starts to almost disappear onto the veggies and tofu.
3 tablespoon cornflour
Add the black beans and baby corn cobs.
120 grams baby sweetcorn, 1 can black beans
Pour the sauce into the Wok and bring to a simmer.
Cook for 3-4 minutes until the sauce is nice and thick.

Serve

Season the sweet and sour tofu with salt and pepper to taste if necessary. If liked stir the canned pineapple through the veggies and tofu, or scatter the chunks over the dish, but if pineapple is not liked simply use the pineapple for a different recipe.
pineapple pieces from the canned pineapple
Sprinkle the chopped spring onions [scallions] over each portion. A squeeze of fresh lemon juice is a nice addition, as is an accompaniment of noodles or rice.
4 spring onions, fresh lemon juice

Notes

Nutritional data if for guidance only and is not an exact calculation as ingredients can vary.
If you need to press your tofu before using then have a look at our Sweet and Sticky Tofu Satay recipe notes and FAQ section for an easy guide to pressing tofu. Although many tofu brands do not require pressing, including the tofu we used for this recipe - Tofoo Co. Naked.
Instead of preparing individual vegetables if time is short use a few packages of shop-bought stir-fry vegetables either fresh or frozen, but do adjust the cooking time as they may cook quicker.
The exact cooking times for the vegetables may vary depends on the how thick the vegetables have been cut so adjust the cooking times, a few minutes more or a few minutes less, depending on your preferred vegetable thickness or thinness.
The pineapple pieces that are drained out of the can are an optional addition, and they can be either stirred through the dish at the end or scattered over as a garnish. Likewise the canned orange or mandarin pieces if used instead.
The pineapple we used was Growers Harvest in a Light Syrup 425 grams [Tesco supermarkets, UK].

Nutrition