Monday - Friday 10am-8pm



Sweet & Sour Tofu Veggie Stir Fry

Packed with delicious and nutritious flavours and ingredients this is the perfect dish. It’s great for meal prepping too! As a bonus it’s also naturally gluten free dairy free, vegetarian and vegan friendly!
Prep Time10 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4


For the marinade

  • 2 Tablespoons Soy sauce
  • 1 Tablespoon Braggs Apple Cider Vinegar

For the Tofu

  • 2 Cups Tofu, cubed
  • 4 Tablespoons Cornstarch
  • 1 Tablespoon Extra virgin olive oil

For the Veggies

  • 2 Tablespoons Extra virgin olive oil
  • 1 Large onion, diced
  • 2 Carrots, chopped into matchsticks
  • ½ Cup Sweetcorn
  • 1 Red Pepper, diced
  • 1 Red Pepper, diced1 Cup Broccoli florets, chopped

For the sauce

  • 4 Tablespoons Coconut sugar
  • 2 Tablespoons Tomato paste
  • 2 Teaspoon Soy Sauce
  • 1 Tablespoon Braggs Apple Cider Vinegar
  • ½ Cup Water
  • 2 Teaspoon Cornstarch


  • Sesame seeds

To Serve

  • 4 Cups Wholegrain rice, cooked


  • Mix marinade ingredients in a large bowl
  • Add the tofu, coat with marinade and set aside for 5 minutes
  • Add 1 tablespoon of olive oil to a frying pan, fry the tofu until lightly browned and set aside
  • To a large frying pan/wok heat 2 tablespoons of olive oil and fry the vegetables for 5-6 minutes, stirring continuously, then set aside
  • Combine all sauce ingredients and stir to combine
  • Add the tofu and sauce to the vegetables, stir to combine, return to a low to medium heat and fry for a further 2-3 minutes
  • Serve on a bed of wholegrain rice & enjoy


This is a great recipe for meal prepping, simply transfer to tupperware boxes and refrigerate (for 3-4 days) or freeze and take out as needed.
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About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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