Sweet & Sour Tofu Recipe

Introduction

Sweet & Sour Tofu is a vibrant and satisfying plant-based dish that’s bursting with flavor. Crispy baked tofu pairs perfectly with colorful bell peppers, pineapple, and a tangy homemade sauce for a delicious meal that feels both fresh and hearty.

Ingredients

• 14 oz. extra-firm tofu
• 1 small red onion
• 1 green bell pepper
• 1 red bell pepper
• 1 (1″) piece ginger, peeled
• 2 garlic cloves, peeled
• 1/2 cup canned pineapple chunks
• 1/3 cup pineapple juice, divided
• 1/3 cup low-sodium vegetable broth
• 3 Tbsp. unseasoned rice vinegar
• 2 Tbsp. reduced-sodium soy sauce or tamari
• 1 Tbsp. ketchup
• 1 Tbsp. light brown sugar
• 1 Tbsp. plus 1/3 cup cornstarch, divided
• 4 Tbsp. neutral oil, divided
• Kosher salt
• Steamed white rice, for serving (optional)
• Toasted sesame seeds, for serving (optional)

Instructions

1. Step 1: Place 3 layers of paper towels or a clean kitchen towel on a plate. Place tofu on towels and cover with another 3 layers of towels or another clean kitchen towel. Place a heavy can or skillet on top of tofu to press moisture out, pouring off excess water and replacing towels as they get soaked, 30 to 45 minutes. (You can use a tofu press if available.)
2. Step 2: Meanwhile, arrange a rack in the center of the oven and preheat to 425°F (220°C). Cut onion and bell peppers into 1-inch pieces. In a medium bowl or large measuring cup, grate ginger and garlic. Add pineapple juice, vegetable broth, rice vinegar, soy sauce, ketchup, brown sugar, and 1 tablespoon cornstarch. Stir to combine.
3. Step 3: Break or cut tofu into rough 1-inch pieces or cubes and transfer to a large bowl. Season with 1 teaspoon kosher salt. Drizzle with 1 tablespoon oil and gently toss to coat. Sprinkle with remaining 1/3 cup cornstarch and gently toss until tofu is evenly coated. Arrange tofu on a parchment-lined baking sheet and drizzle with 2 tablespoons oil.
4. Step 4: Bake tofu, turning halfway through, until light brown and crisp, about 25 to 30 minutes.
5. Step 5: When tofu has about 12 minutes left, heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add onion and bell peppers; season with salt and toss to coat with oil. Cook, stirring frequently, until vegetables start to soften and blister, about 4 to 5 minutes. Transfer vegetables to a plate.
6. Step 6: Reduce heat to medium. Whisk sauce mixture again to reincorporate cornstarch, then pour into skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add vegetables, tofu, and pineapple chunks to the skillet and toss to coat everything evenly in the sauce.
7. Step 7: Divide steamed rice among bowls. Spoon tofu mixture over rice and top with toasted sesame seeds if desired. Serve immediately.

Tips & Variations

• Pressing the tofu well is key for crispy texture; consider using a tofu press for convenience.
• For a spicier version, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
• Swap pineapple chunks for mango or peaches for a different fruity twist.
• Use gluten-free tamari instead of soy sauce to keep the dish gluten-free.

Storage

Store leftover tofu and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispness, or microwave until heated through. Keep rice separate when storing to prevent it from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra-firm?

Extra-firm tofu is recommended as it holds its shape and crisps up well. Soft tofu is too delicate and will likely fall apart during cooking.

What can I serve with sweet and sour tofu?

This dish pairs wonderfully with steamed white or brown rice, quinoa, or even noodles for a hearty meal.

Sweet & Sour Tofu Recipe

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★★★★★

4.7 from 83 reviews

This Sweet & Sour Tofu recipe features crispy baked tofu cubes tossed with vibrant bell peppers, onion, and a tangy pineapple sauce. Perfectly balanced with a hint of sweetness and acidity, this dish is a flavorful and healthy vegan option served over steamed white rice and garnished with toasted sesame seeds.

• Author: Clara
• Prep Time: 50 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian
• Diet: Vegan

Ingredients

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Tofu and Vegetables

• 14 oz. extra-firm tofu
• 1 small red onion
• 1 green bell pepper
• 1 red bell pepper

Sauce and Seasonings

• 1 (1″) piece ginger, peeled
• 2 garlic cloves, peeled
• 1/2 cup canned pineapple chunks
• 1/3 cup pineapple juice, divided
• 1/3 cup low-sodium vegetable broth
• 3 Tbsp. unseasoned rice vinegar
• 2 Tbsp. reduced-sodium soy sauce or tamari
• 1 Tbsp. ketchup
• 1 Tbsp. light brown sugar
• 1 Tbsp. plus 1/3 cup cornstarch, divided
• Kosher salt, to taste

Oils and Garnishes

• 4 Tbsp. neutral oil, divided
• Steamed white rice, for serving
• Toasted sesame seeds (optional), for serving

Instructions

1. Press the Tofu: Place three layers of paper towels or a clean kitchen towel on a plate. Put the tofu on top and cover with another three layers of towels. Press the tofu by placing a heavy can or skillet on top to squeeze out moisture, changing the towels as they absorb water. Press for 30 to 45 minutes for best texture.
2. Prepare Oven and Vegetables: Preheat the oven to 425°F and arrange a rack in the center. Cut the onion and both bell peppers into 1-inch pieces. In a medium bowl or large measuring cup, grate the ginger and garlic, then add the pineapple juice, vegetable broth, rice vinegar, soy sauce, ketchup, light brown sugar, and 1 tablespoon of cornstarch. Stir well to combine and set aside.
3. Coat the Tofu: Break or cut the pressed tofu into rough 1-inch cubes and transfer to a large bowl. Season with 1 teaspoon kosher salt and drizzle with 1 tablespoon of neutral oil. Gently toss to coat. Sprinkle with the remaining 1/3 cup cornstarch and toss again until the tofu is evenly coated. Arrange the tofu pieces on a parchment-lined baking sheet and drizzle with 2 tablespoons of oil.
4. Bake the Tofu: Bake the tofu for 25 to 30 minutes, turning halfway through, until the tofu is light brown and crisp on the outside.
5. Sauté the Vegetables: When the tofu has about 12 minutes remaining, heat the remaining 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers, season with salt, and toss to coat. Cook, stirring frequently, until the vegetables begin to soften and blister, about 4 to 5 minutes. Remove the vegetables from the skillet and set aside.
6. Make the Sauce and Combine: Reduce the heat to medium. Whisk the sauce mixture to reincorporate any cornstarch that settled, then pour it into the skillet. Bring to a simmer, stirring occasionally, until the sauce slightly thickens, about 4 minutes. Add the cooked vegetables, baked tofu, and pineapple chunks to the skillet. Toss everything together to coat evenly in the sauce.
7. Serve: Divide steamed white rice among bowls, then spoon the sweet and sour tofu mixture over the rice. Sprinkle with toasted sesame seeds if desired to finish.

Notes

• Pressing the tofu is essential to achieve a crispy texture and prevent sogginess.
• Use neutral oil such as vegetable or canola oil for baking and sautéing for a clean flavor.
• Feel free to substitute tamari for soy sauce for a gluten-free version.
• Adjust sweetness and acidity of the sauce by tweaking sugar or vinegar amounts to your taste.
• Serving over steamed jasmine or basmati rice complements the flavors well.
• For extra crunch, you can broil the tofu for 1-2 minutes after baking.

Keywords: sweet and sour tofu, baked tofu recipe, vegan main dish, Asian tofu recipe, pineapple tofu, vegetarian dinner