Print

Sweet & Sour Tofu Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/sweet-and-sour-tofu-recipe/