Sweet, Sour & Spicy Stir-Fry | Vegan, Gluten-Free, Oil-Free

Loads of vegetables and marinated tofu are stir-fried in a savory sauce that is sweet, sour and spicy. 

This meal is inspired from one of my favorite restaurants in San Diego called Sipz. The flavors and vegan options are out of this world. If you are ever in that area, it's worth the trip. I hope you enjoy my own healthy World Fusion spin, we can do more inspired dishes from them if you'd like! This meal is completely balanced with grains, protein and vegetables. It is featured on page 213 in The Artistic Vegan Cookbook. ​

The leftovers are that much better after marinating. I love that, don't you? 

Ingredients:
2 Tbsp Vegetable Broth
1 Block Firm Tofu (12-14 oz)
1 Large Carrot - Peeled & Sliced in Rounds
1 Bell Pepper of Choice - Sliced in Strips
1 Small Head Broccoli - in Florets
1 Red Onion - Chopped or Sliced
2 Cups Rice or Noodles

Triple S Sauce (Sweet, Sour & Spicy)
4 Tbsp Tamari / Sauce
2 Tbsp Sweetener (Coconut Sugar, Agave, Maple Syrup...)
2 Limes - Rolled & Squeezed
1 Tangerine - Squeezed
2 Cloves Garlic - Minced
1 tsp Hot/Sriracha Sauce
Red Pepper Flakes to taste 

Peaceful Preparation:

1. Prepare the rice or noodles first.
2. While the rice and noodles cook, drain the tofu and slice into cubes. Soak in the Triple S Sauce for 20 minutes. 
3. Heat a wok or skillet, heat the broth. Sauté the onions for 3 minutes, season with a sprinkle of salt and pepper.
4. Add the marinated tofu, reserve the marinade. Cook with a lid for 4 minutes. Mix occasionally.
   
5. Add the vegetables one at a time, add the marinade. Cook for 6 minutes with a lid. Mix occasionally to prevent sticking and cook evenly. 
6. Serve hot. I took an ice cream scoop and packed the rice, then placed it next to the vegetables for the authentic look. Enjoy my friends.

​
Notes:
May add up to 1 Tbsp minced ginger to the sauce. 
May use 1 Tbsp less sweetener, omit the tangerine and use 3 Tbsp Marmalade. Yummy.

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