Sweet and Sour Tofu
This Sweet and Sour Tofu is the perfect weeknight dinner! Crispy tofu is tossed in a homemade sweet and sour sauce with peppers and pineapple and served over rice.
Who doesn’t love crispy tofu with a simple sweet and sour sauce! This weeknight dinner has become one of our favorites lately.
If you love sweet and sour chicken, you’ll love this vegan version with tofu, pineapple, and peppers. And it can be made in just 30 minutes!
See below for step-by-step photos and tips for success, or scroll down for the full recipe.
Why We Love This Sweet and Sour Tofu Recipe
Before I went vegetarian, sweet and sour chicken was one of my favorite take-out dishes. So, I wanted to recreate a plant-based version using tofu.
The tofu is lightly pan-fried to make it extra crispy and the sweet and sour sauce is rich and coats the tofu in a slightly sweet, sticky sauce.
Plus, it’s ready in 30 minutes, making it a weeknight favorite.
Ingredient Notes
- Tofu: For this recipe, I prefer extra firm tofu or super-firm tofu, but firm will work in a pinch.
- Cornstarch: The starch helps make the tofu extra crispy and helps to thicken the sauce. Arrowroot starch will also work in a pinch.
- Worcestershire: You can find a vegan Worcestershire sauce! I like Annie’s, but any brand will work. If you can’t find it, soy sauce also works or Tamari for a gluten-free option.
- Pineapple: Canned pineapple will work, though I prefer fresh pineapple if you can.
- Peppers: For this recipe, I use 1/2 a green bell pepper and 1/2 a red bell pepper, but you can also use a single red bell pepper.
- Sugar: I like using cane sugar here, I’ve tried replacing it with honey or maple syrup and I think the taste is off.
How to Make this Sweet and Sour Tofu
Make the Sauce
Whisk together the ingredients for the sauce.
Cube the Tofu
Toss the cubed tofu with cornstarch.
Cook the Veggies
Cook the peppers and onions until softened.
Add the tofu to the sauce
Add the crispy tofu back to the sauce and toss together until well combined. Serve over cooked rice.
Tips for Success
You’ll want dice of similar size for the peppers and the pineapple. Chunks, compared to fine chops, make this a classic sweet and sour-dish.
If you want to cut back on the oil, you can air-fry the tofu instead. Toss with cornstarch as directed, then place in a single layer in an air fryer and cook until crispy.
To prep ahead of time, you can make the sauce in the morning and chop the vegetables, tofu, and pineapple. Then, right before you are ready to cook, fry the tofu, cook the vegetables and mix together with the sauce.
I bought this wok a few years ago, and it’s been one of my favorite pans in my kitchen. It’s great for so many recipes, especially this sweet and sour tofu!
More Tofu Recipes
- Cashew Tofu Stir Fry
- Tofu Poke Bowl
- Peanut Tofu Buddha Bowl
- Tofu Rice Bowls with Black Beans and Corn
- Spicy Gochujang Tofu Bowl
If you make this sweet and sour tofu recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Sweet and Sour Tofu
Equipment
Ingredients
- 1 block tofu, drained and pressed
- 2 tablespoons cornstarch, divided
- 1 tablespoon water
- 1/2 cup ketchup
- 3 tablespoons pineapple juice, if using canned pineapple, then just use the juice from the can
- 3 tablespoons rice vinegar
- 1/4 cup sugar
- 1 tablespoon vegan Worcestershire sauce, or soy sauce
- 1/2 teaspoon red chili flakes, optional, can use less for less spicy version
- 2 tablespoons oil*
- 1/2 onion, large dice
- 2 cloves garlic, minced
- 1 red bell pepper, large dice
- 1 cup pineapple, large dice (or use canned)
- 3 scallions, sliced on the diagonal
- 2-3 cups cooked rice, for serving
Instructions
- Dain the tofu, then wrap in a paper towel to remove excess water. Cut into cubes, then toss with 1 tablespoon of cornstarch and set aside.
- In a small bowl, whisk together the remaining tablespoon of cornstarch and water until combined. Then, whisk together the remaining sauce ingredients: 1/2 cup ketchup, 3 tablespoons pineapple juice, 3 tablespoons rice vinegar, 1/4 cup sugar, 1 tablespoon Worcestershire sauce and 1/2 teaspoon red chili flakesÂ
- Heat a large skillet or work over medium heat. Add the oil and tofu and cook until all sides are golden brown and crispy. Remove and transfer to a bowl.
- Add the onions, garlic, and peppers to the skillet and cook until veggies are softened and caramelized, for about 5 minutes, tossing often. Add the pineapple and the sauce and cook until the sauce thickens, about 2 minutes. Add the tofu back in and coat until warmed through with the sauce.
- Remove from heat and add in the scallions. Serve over warm rice.