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Sweet And Sour Tofu

Section: Flavorful Vegetarian Recipes That Satisfy

This sweet and sour tofu is packed with golden crispy tofu, caramelized pineapple chunks, and colorful bell peppers tossed in a glossy tangy sauce. With layers of savory, sweet, and mildly spicy flavor, it brings takeout comfort straight to your home. Ready in about 30 minutes, it is perfect for busy weeknights yet satisfying enough for a weekend treat. Serve over fluffy rice and top with green onions and sesame seeds for a complete meal full of texture, color, and plant-powered flavor.

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Published By Ioana
Updated on Sun, 15 Jun 2025 16:26:12 GMT
A bowl of Sweet and Sour Tofu. Bookmark
A bowl of Sweet and Sour Tofu. | ioanacooks.com

This sweet and sour tofu is a bold and colorful twist on a comfort food classic. Packed with crispy tofu, juicy pineapple chunks, and sautéed vegetables in a glossy sauce, it is a go-to meal when I want something quick, filling, and plant-based without skimping on flavor. I love serving it over fluffy jasmine rice on busy weeknights.

I first made this for a Sunday lunch and it quickly became a regular in my weekly rotation especially when I need a hearty dish that feels fun and satisfying.

Ingredients

  • Extra firm tofu: pressed to remove moisture for the crispiest results
  • Cornstarch: helps create a light crispy coating for the tofu and thickens the sauce
  • Kosher salt: enhances all the savory and sweet elements of the dish
  • Fresh cracked black pepper: adds mild heat and aroma
  • Vegetable oil: neutral flavor and ideal for high heat cooking
  • Vinegar: delivers tanginess and cuts through the sweetness
  • Water: helps balance the sauce consistency
  • Ketchup: adds body sweetness and umami richness
  • Granulated sugar: balances the acidity and boosts caramelization
  • Pineapple juice: adds fruitiness and bright flavor
  • Red pepper flakes: add gentle heat but are optional
  • Canned pineapple chunks: offer sweetness and contrast to the tofu
  • White onion: lends sweetness when cooked and aromatic base
  • Red and green bell peppers: provide crunch and color
  • Jalapeño: optional but adds a pop of heat and depth
  • Fresh garlic: is key for aroma and richness
  • White rice: makes a perfect base for absorbing sauce
  • Toasted sesame seeds: bring nuttiness and texture
  • Green onions: give a fresh peppery bite for garnish

Step-by-Step Instructions

Prepare and Crisp the Tofu:
Tear tofu into small bite-sized pieces about half an inch wide for more surface area. Toss with cornstarch salt and black pepper until evenly coated. Heat vegetable oil in a large wok over medium high heat and fry the tofu for 6 to 8 minutes tossing occasionally until golden and crispy. Set aside on a paper towel lined plate.
Make the Sauce:
In a bowl whisk together vinegar water ketchup pineapple juice remaining cornstarch red pepper flakes and salt. Mix until smooth and set aside to allow the cornstarch to dissolve fully.
Sauté the Vegetables:
Using the same wok add the pineapple chunks chopped onions bell peppers and diced jalapeño. Stir fry over medium high heat for about 4 minutes until onions begin to soften and turn translucent. Add minced garlic and cook for another 2 minutes stirring constantly until fragrant.
Simmer and Combine:
Pour in the prepared sauce and let it simmer gently for 5 to 6 minutes until it thickens and reduces by about a third. Add the fried tofu back into the pan and toss well to coat. Let it cook for 2 to 3 more minutes until heated through and fully glazed.
Plate and Serve:
Spoon over freshly cooked white rice. Garnish with sliced green onions and toasted sesame seeds if desired. Serve hot and enjoy the sweet tangy flavors.
Sweet and sour tofu with rice. Bookmark
Sweet and sour tofu with rice. | ioanacooks.com

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best results reheat in a skillet rather than the microwave to restore crispiness. Store sauce and tofu separately if preparing ahead.

Ingredient Substitutions

You can substitute rice vinegar for white vinegar or use maple syrup instead of granulated sugar for a natural sweetener. If you do not have jalapeños try a pinch of cayenne or leave it out for a milder flavor.

Serving Suggestions

This dish pairs wonderfully with jasmine rice or brown rice. For a full meal consider adding steamed broccoli or a side of cucumber salad to refresh the palate.

Sweet and sour tofu with rice. Bookmark
Sweet and sour tofu with rice. | ioanacooks.com

Cultural Context

Sweet and sour sauce is a staple in many Chinese inspired dishes and this plant based adaptation keeps the flavor tradition alive while offering a lighter more wholesome approach. It is a great example of how Asian flavors blend into comfort food across cultures.

My favorite part is tearing the tofu by hand because it makes each piece crispy and unique. It reminds me of weekend dinners where everyone gathered around the kitchen for second helpings.

Frequently Asked Questions About Recipes

→ Can I air-fry the tofu instead of pan-frying?

Yes. Air-fry at 400°F for about 15 minutes, shaking halfway through for even crisping.

→ What vegetables work best with this dish?

Bell peppers, onions, jalapeños, and pineapple chunks offer the best flavor and texture balance.

→ How can I store and reheat leftovers?

Store in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture.

→ Can I prepare this dish ahead of time?

Yes. Keep tofu and sauce separate in the fridge. Combine and reheat in a skillet before serving.

→ What makes the tofu crispy?

Pressing the tofu and coating it in cornstarch before frying creates a golden, crispy exterior.

→ Is this dish spicy?

It has a mild heat from red pepper flakes and jalapeño. You can omit them for a milder version.

Sweet And Sour Tofu

Crispy tofu in tangy sauce with pineapple and colorful veggies. Quick, bold, and 100 percent plant based.

Time Needed to Prep
15 minutes
Cooking Duration
20 minutes
Overall Time
35 minutes
Published By: Ioana

Category of Recipe: Vegetarian

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Asian

Number of Portions: 4 How Many It Serves (4 servings)

Dietary Preferences: Vegan Safe, Made for Vegetarians, Dairy-Free Suitable

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 1 16-ounce block extra-firm tofu, drained and pressed for 20 minutes
Ingredient 02 4 tablespoons cornstarch, divided
Ingredient 03 2 teaspoons kosher salt, divided
Ingredient 04 1 teaspoon fresh cracked black pepper
Ingredient 05 3 tablespoons vegetable oil
Ingredient 06 ½ cup vinegar
Ingredient 07 ½ cup water
Ingredient 08 ⅓ cup ketchup
Ingredient 09 ¼ cup granulated sugar
Ingredient 10 ¼ cup pineapple juice, from canned pineapple chunks
Ingredient 11 1 teaspoon red pepper flakes, optional
Ingredient 12 6 ounces canned pineapple chunks, drained
Ingredient 13 1 small white onion, chopped
Ingredient 14 1 small red bell pepper, chopped
Ingredient 15 1 small green bell pepper, chopped
Ingredient 16 1 jalapeño, deseeded, deveined, and diced, optional
Ingredient 17 8 cloves fresh garlic, minced

→ For Serving

Ingredient 18 White rice
Ingredient 19 Toasted sesame seeds, optional
Ingredient 20 Sliced green onion, optional

Steps to Follow

Step 01

Tear tofu into 1/2-inch bite-sized pieces. Place in a bowl and toss with 2 tablespoons cornstarch and 1 teaspoon salt. Heat oil in a large wok over medium-high. Add tofu and fry until golden and crispy, about 6 to 8 minutes. Remove and set aside on a paper towel-lined plate.

Step 02

In a small bowl, whisk together vinegar, water, ketchup, pineapple juice, 2 tablespoons cornstarch, red pepper flakes, and 1 teaspoon salt. Set aside.

Step 03

In the same wok, add pineapple, onion, bell peppers, and jalapeño. Stir-fry over medium-high heat until onions are translucent and peppers are slightly tender, about 4 minutes. Add garlic and sauté until fragrant, 1 to 2 minutes.

Step 04

Pour sauce into wok and simmer until thickened and reduced by one-third, about 5 to 6 minutes. Return tofu to pan and toss to coat evenly. Cook for an additional 2 to 3 minutes until heated through.

Step 05

Serve hot over white rice. Garnish with sesame seeds and green onions if desired.

Extra Tips

  1. Tear tofu instead of slicing for more surface area to crisp and hold sauce.
  2. Press tofu thoroughly to remove moisture for a crispy finish.
  3. Avoid crowding the pan to maintain crispy tofu texture.

Tools You'll Need

  • Wok or large skillet
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons
  • Paper towels

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains soy

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 420
  • Total Fat: 20 grams
  • Carbohydrate Amount: 48 grams
  • Protein Amount: 15 grams