Sweet & Sour Tofu Recipe
Introduction
Sweet & Sour Tofu is a vibrant, flavorful dish that combines crispy tofu with colorful vegetables and a tangy pineapple-infused sauce. Perfect for a satisfying plant-based meal that’s both easy to make and delightful to eat.
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 and toasted sesame seeds (optional), for serving
Instructions
- Step 1: Place 3 layers of paper towels or a clean kitchen towel on a plate. Set tofu on towels and cover with another 3 layers of towels or a second clean towel. Place a heavy can or skillet on top to press out moisture, replacing towels as they become soaked, for 30 to 45 minutes. Alternatively, use a tofu press.
- Step 2: 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 the sauce.
- Step 3: Break or cut pressed tofu into rough 1-inch cubes and transfer to a large bowl. Season with 1 teaspoon salt. Drizzle with 1 tablespoon oil and gently toss to coat. Sprinkle with remaining 1/3 cup cornstarch and toss until tofu is evenly coated. Arrange tofu in a single layer on a parchment-lined baking sheet and drizzle with 2 tablespoons oil.
- Step 4: Bake tofu, turning once halfway through, until light brown and crisp, about 25 to 30 minutes.
- 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 in oil. Cook, stirring frequently, until vegetables begin to soften and blister, about 4 to 5 minutes. Transfer vegetables to a plate.
- Step 6: Reduce heat to medium. Whisk the sauce to reincorporate cornstarch and pour into the skillet. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, about 4 minutes. Add the cooked vegetables, tofu, and pineapple chunks to the skillet, tossing gently to coat everything in the sauce.
- Step 7: Divide steamed rice among bowls. Spoon the sweet and sour tofu mixture over the rice and top with toasted sesame seeds, if desired. Serve immediately.
Tips & Variations
- Pressing tofu thoroughly helps achieve a crispier texture when baked.
- Use firm or extra-firm tofu to prevent it from falling apart during cooking.
- Add sliced carrots or snap peas for extra crunch and color.
- For a spicier kick, add a pinch of crushed red pepper flakes to the sauce.
- Serve over brown rice or quinoa for a healthier grain option.
Storage
Store leftover sweet and sour tofu in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. To restore crispiness, bake tofu separately in the oven before mixing with sauce and vegetables.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, use tamari instead of soy sauce to keep the dish gluten-free, and ensure your ketchup and other condiments are gluten-free as well.
What can I substitute for pineapple chunks?
If you don’t have pineapple, you can use mango chunks or omit the fruit altogether. The sauce will still have a nice balance of sweet and sour flavors from the other ingredients.
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Sweet & Sour Tofu Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Sweet & Sour Tofu recipe offers a delightful blend of tangy and savory flavors paired with crispy baked tofu cubes and vibrant vegetables. Featuring a homemade sweet and sour sauce with pineapple, bell peppers, and red onion, this dish is a healthier, vegan-friendly alternative to the classic Chinese takeout favorite. The tofu is pressed, baked until crisp, and then tossed with the sauce and veggies for a satisfying meal served over steamed white rice.
Ingredients
Scale
Tofu and Sauce
- 14 oz. extra-firm tofu
- 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
Vegetables
- 1 small red onion
- 1 green bell pepper
- 1 red bell pepper
Oils and Garnish
- 4 tbsp. neutral oil, divided
- Steamed white rice (for serving)
- Toasted sesame seeds (optional, for serving)
Instructions
- Press the Tofu: 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 out moisture, pouring off excess water and replacing towels as they get soaked, for 30 to 45 minutes. Alternatively, use a tofu press if available.
- Prepare Oven and Vegetables: Preheat the oven to 425°F and position a rack in the center. Cut the red onion and both green and red bell peppers into 1-inch pieces. In a medium bowl or large measuring cup, grate the ginger and garlic. Add pineapple juice (reserve some), vegetable broth, rice vinegar, soy sauce, ketchup, brown sugar, and 1 tablespoon cornstarch. Stir well to combine all sauce ingredients.
- Prepare and Coat Tofu: Break or cut the pressed tofu into rough 1-inch cubes and transfer to a large bowl. Season with 1 teaspoon kosher salt. Drizzle with 1 tablespoon oil and gently toss to coat. Sprinkle the remaining 1/3 cup cornstarch over the tofu and toss gently again until the tofu pieces are evenly coated.
- Bake Tofu: Arrange the tofu cubes on a parchment-lined baking sheet in a single layer. Drizzle with 2 tablespoons oil. Bake for 25 to 30 minutes, turning halfway through, until the tofu is lightly browned and crisp.
- Cook Vegetables: With about 12 minutes remaining on the tofu, heat the remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chopped onion and bell peppers, season with salt, and toss to coat in oil. Cook, stirring frequently, until vegetables start to soften and blister slightly, about 4 to 5 minutes. Transfer vegetables to a plate.
- Make Sauce and Combine: Reduce heat to medium. Whisk the sauce mixture to reincorporate the cornstarch and pour it into the skillet used for vegetables. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add the cooked vegetables, baked tofu, and pineapple chunks to the skillet. Toss everything gently to coat evenly with the sauce.
- Serve: Divide steamed white rice into serving bowls. Spoon the sweet and sour tofu mixture over the rice. Garnish with toasted sesame seeds if desired and serve immediately.
Notes
- Pressing the tofu is essential to remove excess moisture and ensure it crisps well when baked.
- You can substitute bell peppers with other vegetables like snap peas or carrots for variation.
- Adjust the brown sugar to suit your preferred sweetness level.
- For a gluten-free option, use tamari instead of soy sauce.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Keywords: sweet and sour tofu, vegan sweet and sour, baked tofu recipe, healthy tofu recipes, Asian tofu dish, pineapple tofu, homemade sweet and sour sauce, vegan dinner ideas
