Sweet and sour tofu

Sweet and sour tofu

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / people: 314 kcal
, Fat: 16 g
, Carbohydrate: 21 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

500g tofu, cut into approx. 1 cm cubes
2tbsp soy sauce
1tbsp peanut oil
2dl water
3tbsp lime juice
3tbsp soy sauce
1tbsp ginger, finely chopped
2tbsp sugar
2 spring onions incl. green parts, cut diagonally into rings 1 cm wide
300g courgettes, halved lengthways, cut into slices approx. 1 cm thick
1 yellow and red peppers, peeled, cut into fine strips
1 red chilli, deseeded, cut diagonally into thin rings
soy sauce, to taste
3tbsp coriander leaves, torn into pieces
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How it's done

Mix the tofu with soy sauce, briefly marinate. Heat the oil in a wok or a wide-bottomed frying pan, reduce the heat. Pat the tofu dry, stir-fry in batches for approx. 3 mins., remove, cover and keep warm. In the same pan, bring the water to the boil with all the ingredients up to and including sugar, reduce the heat, simmer for approx. 3 mins. Add the onions and courgettes, reduce the heat and simmer for approx. 10 mins. until almost soft. Add the peppers, simmer for about another 5 mins. Stir in the tofu and chilli, gently heat, season and serve with coriander.

Good to know
Serve with: Rice or Asian egg noodles.

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