Sweet and Sour Tofu Stir Fry

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sweet and sour tofu stir fry

My family is being forced to is trying to eat a little lighter and healthier this spring, but with most of our cooking utensils and appliances either damaged or packed in boxes, it seems so much easier to order a pizza.

Tofu stir fry to the rescue! Not only are stir fries quick and easy, they require minimal tools and ingredients. We have been eating a lot of different variations, but this sweet and sour tofu has been in regular rotation.

I try to use all organic ingredients, even down to the soy sauce, when the budget allows. Not only is organic healthier, I think it tastes better. 

I used traditional ramen noodles (not the kind you ate in college), but soba or udon noodles are also great for this stir fry sauce. You could even use rice noodles.

A lot of people don’t like tofu, but I think its because of the way they had it cooked. I much prefer mine cooked in a stainless steel pan. I heat the pan with some olive oil, then add diced tofu that has had the water thoroughly pressed out of it. I add a little sea salt, then lightly brown it on all sides before I add the sweet and sour sauce. That eliminates the slime factor. 

Sweet and Sour Tofu Stir Fry
Serves 4
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348 calories
42 g
0 g
14 g
18 g
4 g
238 g
1097 g
4 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 348
Calories from Fat 119
% Daily Value *
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 1097mg
Total Carbohydrates 42g
Dietary Fiber 4g
Sugars 4g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 16 oz package extra firm tofu, pressed and diced
  2. olive oil
  3. sea salt
  4. 1 package frozen organic mixed vegetables
  5. 2 bundles of organic ramen noodles
  6. 2 T local honey
  7. 2 T vinegar
  8. 2 T orange juice
  9. 2 T organic soy sauce
  1. Place saute pan over medium heat and cover bottom with thin layer of olive oil. Heat through and then add diced tofu pieces.
  2. Lightly salt.
  3. Let tofu lightly brown and then stir or use tongs to flip it until all sides are lightly browned.
  4. Add frozen vegetables to pan, being careful of splatters if there is oil left in the pan.
  5. Heat vegetables through.
For the sauce
  1. Whisk honey, Ningxia Red, vinegar, and soy sauce in a separate bowl.
  2. Add to the tofu and vegetable, mix in thoroughly and reduce to low heat.
  3. Cook ramen noodles according to package directions, drain.
  4. Place serving of noodles in bowl, then add the tofu and vegetable mixture to the top.
The House of Plaidfuzz http://plaidfuzz.com/
 This recipe cooks up in about 20 minutes and is filling without being heavy.

What are some of the healthy choices you are making this spring? I would love to see some lighter recipes, so share yours on my Facebook page!



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Hi! I'm Melissa!

Melissa is a former hairstylist of 20 years who has a passion for living a simply creative life. She loves inspiring others to pick up a planner and get their lives organized, to clean out a closet and minimize their clutter, and to clean up their physical and mental space to lead their most fulfilled life. She is newly single, a mom, soon to be grandma and crazy dog lady who constantly rewatches The Office.



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