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
