A little sweet, a little savory, a little tangy... this quick and easy dinner is sunshine in a bowl
Fresh, Nourishing and Delicious!
A stir fry is one of our go to dinners because they are so adaptable and always have something for everyone. This one was perfect for today’s sunny day…
Roasted sweet & sour tofu (stir fry chicken for the boys) and sautéed snow peas and bok chop. Served with black rice, fresh pineapple and an extra drizzle of homemade sweet and sour sauce. Fresh, hearty and perfectly balanced, it was a little sweet, a little tangy, a little savory and a little nutty.
The sweet & sour sauce recipe is adapted from Eating Well. It’s fresh and yummy, not cloying or super sweet at all.
A fresh, hearty stir fry that is perfectly balanced - a little sweet, tangy, savory and nutty. Roasted sweet & sour tofu, sautéed snow peas and bok choy and fresh pineapple served with black rice. Sweet and Sour sauce recipe adapted from [i]Eating Well/i].
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegan, Vegetarian
Serves: 4 servings
Marinade/sauce (I doubled: once for tofu marinade, once for veggies and extra sauce)
3 tbsp pineapple juice
5½ teaspoons rice vinegar
1 tbsp + 1 tsp Gluten-free tamari
1 tbsp ketchup
2 tsp brown sugar
1 tbsp corn starch (for sauce, not marinade)
Tofu (you could substitute chicken - see below)
Firm, water-packed tofu, drained, rinsed and cut into ½-inch cubes.
Stir fry snow peas & bok choy
Sesame oil, 2-3 tbsp
2 garlic cloves, minced
2 tsp minced fresh ginger
One bunch green onions, chopped whites and some greens for garnish.
1-2 cups snow peas, trimmed
5-6 baby bok choy, cut lengthwise into pieces
1-2 cups fresh pineapple, chopped
2 cups forbidden rice, prepared according to package.
1 lb chicken, cut into 1-2 inch pieces
2-3 tablespoons sesame or canola oil
Make twice: First whisk together pineapple juice, vinegar, tamari, ketchup and sugar in a small bowl or liquid measuring cup until smooth. Set aside as tofu marinade.
Second: whisk together pineapple juice, vinegar, tamari, ketchup and sugar in a small bowl or liquid measuring cup until smooth. Add cornstarch and whisk until combined. Heat the sauce in a saucepan over medium low heat, stirring constantly until thickens. Set aside.
Place tofu in a medium bowl. Toss with marinade. Let stand for 5- 20 minutes.
Roast at 450 degrees for 15 minutes, flipping once.
Stir Fry Veggies
In a large skillet, over medium high heat, add oil and heat until shimmering but not burning. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add scallions and cook another minute.
Add snow peas and cook 2-3 minutes. Then add in bok choy and saute until wilted and tender. Cook longer for softer vegetables.
Add the sweet and sour sauce to taste to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm.
Serve over rice. Add fresh pineapple. Drizzle with additional sauce as desired.
NOTE: To keep the veggies separate in this photo, I sautéed them each separately. First the snow peas, then set aside; then the bok choy. Then added the additional sauce on top of the veggie after plating them.
Chicken Stir Fry (Optional)
In a large skillet, over medium high heat, heat oil until shimmering but not burning.
Add chicken and saute 4-6 minutes until cooked through.
Add sweet and sour sauce to taste, stir to combine and cook an additional 2-3 minutes until warm.