When I think of sweet and sour sauce, I’m transported back in time to being a kid and going out to eat with the family. We’d go to a Chinese restaurant and get a number of delicious dishes, along with wonton soup and egg rolls. My favorite dish was sweet and sour chicken and second favorite was the peking chicken. It wasn’t even in my brain at that time that one day I wouldn’t be eating meat or dairy. It has now been seventeen years since I stopped eating meat and I don’t miss it.
What I really loved about these dishes was the sauce. Something about sweet and sour sauce really tantalizes the tastebuds. I really enjoy taking dishes that I loved as a kid and veganizing them. To the meat eaters out there, you don’t need the meat for it to be good, it’s the sauce that is boss!
This stir fry turned out fantastic and will be definitely a repeat dinner for Alpha and I in the future. I think I want to try and make my own spring rolls and use the sweet and sour sauce as a dipping sauce. Alpha said the sauce was so good he wanted to drink it. I think I agree with him, it’s ridiculously good.
2 cups white or brown rice (prepare according to package instructions)
1 red pepper, sliced
1 white onion, sliced
1 head of broccoli, cut into florets
1 cup of carrots, sliced into strips
1 jalapeno, deseeded and sliced into rounds
1 cup edamame, whole and shelled
1 block baked tofu, cubed
1 tbsp olive oil
salt and pepper to taste
Sweet and Sour Sauce
1 cup apricot preserves
2 tbsp rice vinegar
1 tsp no soy sauce (Ocean’s Halo brand) or tamari
2 garlic cloves, minced
1 tsp ginger, minced
1 tsp red pepper flakes
Start cooking your rice according to the directions on the package and set aside once complete.
Next start the sweet and sour sauce, add apricot preserves, rice vinegar, no soy or tamari sauce, garlic, ginger and red pepper flakes to a medium sized sauce pot. Stir and cook over low heat for 5 minutes or so and then remove from heat and set aside.
In a large frying pan heat olive oil over medium heat. Once the pan is hot add in onions and saute for 2-3 minutes. Add in the broccoli and carrots and cook for another 4-5 minutes, add both jalapeno and red pepper and cook for 3-4 minutes. Lastly add tofu and edamame and cook for 3 minutes.
Once the vegetables are cooked add the sweet and sour sauce to the pan pouring it over the top of them. Gently mix in the sauce and cook for another 3-4 minutes, season to taste with salt and pepper.
Grab a bowl, add the rice, spoon the stir fry mixture over top and enjoy.