Name: Sweet & Sour Tofu Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Asian
Ingredients: 14 oz. extra-firm tofu; Kosher salt; 4 Tbsp. neutral oil, divided; 1 Tbsp. plus 1/3 cup cornstarch, divided; 1 small red onion, cut into 1″ pieces; 1 green bell pepper, cut into 1″ pieces; 1 red bell pepper, cut into 1″ pieces; 1 (1″) piece ginger, peeled and grated; 2 garlic cloves, peeled and grated; 1/2 cup canned pineapple chunks; 1/3 cup pineapple juice; 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; Steamed white rice, for serving; Sesame seeds, for serving (optional)

Jump to Recipe

If you’re craving a vibrant dish that bursts with flavor and delivers a satisfying plant-based punch, Sweet & Sour Tofu is your next kitchen adventure. This recipe combines crispy tofu cubes with a tangy, sweet sauce that envelopes vibrant bell peppers, red onion, and juicy pineapple chunks. The balance of flavors and textures is nothing short of delightful, making Sweet & Sour Tofu a beloved favorite for both weeknight dinners and casual gatherings. Trust me, once you try this dish, it’s going to be a staple you’ll return to again and again.

Ingredients You’ll Need

The beauty of Sweet & Sour Tofu lies in its simplicity and the fresh, everyday ingredients that come together to create a dish packed with flavor and color. Each ingredient plays a crucial role, from the firm tofu providing a perfect canvas for texture, to the pineapple adding a burst of sweetness, and the ginger delivering that refreshing zing.

Extra-firm tofu (14 oz.): This is essential for achieving that crispy, golden texture that holds up well in the sauce.
Red onion (1 small): Adds a mild sweetness and vibrant color to brighten the dish.
Green bell pepper (1): Provides crunch and freshness that balances the sweet flavors.
Red bell pepper (1): Brings sweetness and a gorgeous pop of color to the plate.
Ginger (1-inch piece, peeled): Offers a warm, spicy note that lifts the whole dish.
Garlic cloves (2, peeled): Adds depth and a savory edge to complement the sweet and sour sauce.
Canned pineapple chunks (1/2 cup) and pineapple juice (1/3 cup): The pineapple juice enhances the sauce’s sweetness and acidity, while the chunks add juicy bursts of flavor.
Low-sodium vegetable broth (1/3 cup): Balances flavors without overwhelming the dish.
Unseasoned rice vinegar (3 Tbsp.): Brings the necessary tang for the classic sweet and sour profile.
Reduced-sodium soy sauce or tamari (2 Tbsp.): Provides umami and saltiness.
Ketchup (1 Tbsp.): Adds body and a touch of sweetness and acidity.
Light brown sugar (1 Tbsp.): Enhances the sweetness while adding a subtle molasses note.
Cornstarch (1 Tbsp. plus 1/3 cup, divided): Critical for creating that crispy exterior on tofu and thickening the sauce.
Neutral oil (4 Tbsp., divided): Used for baking tofu and sautéing veggies without overpowering flavors.
Kosher salt: To season perfectly throughout the cooking process.
Steamed white rice: The classic base that allows all the sweet and sour flavors to shine.
Sesame seeds (optional): Adds a nutty crunch and a lovely garnish finish.

How to Make Sweet & Sour Tofu

Step 1: Press and Prepare the Tofu

Pressing the tofu is absolutely key to getting that wonderfully crispy texture. You want to remove as much moisture as possible by using paper towels or kitchen towels topped with a heavy weight. This step ensures your tofu cubes won’t turn soggy once baked and coated with sauce.

Step 2: Prep the Veggies and Sauce Base

While the tofu presses, slice the onion and bell peppers into sizable 1-inch chunks to keep that satisfying bite. Grate the ginger and garlic to ensure they release their full aroma into the sauce. Mix the pineapple juice, veggie broth, rice vinegar, soy sauce, ketchup, brown sugar, and a bit of cornstarch to start building your signature Sweet & Sour Tofu sauce with a silky texture and balanced flavor.

Step 3: Coat and Season the Tofu

Cut or break the pressed tofu into 1-inch cubes, season with salt, and toss gently with a bit of oil. Then, sprinkle the large portion of cornstarch over the tofu and toss again. This cornstarch coating is what creates a golden, crisp surface once baked, giving you that irresistible crunch.

Step 4: Bake the Tofu Until Crispy

Arrange the tofu cubes on a parchment-lined baking sheet and drizzle with oil again, ensuring even cooking. Bake them at 425° until they’re golden brown and crispy, flipping them halfway through. This baking step brings out a perfect balance of crunchiness and chewiness.

Step 5: Sauté the Vegetables

With the tofu baking, heat remaining oil in a skillet or wok and add the onion and bell peppers. Season lightly with salt and sauté until the edges begin to blister and the vegetables soften just slightly. This quick cook brings out their natural sweetness without losing their vibrant texture.

Step 6: Simmer the Sauce and Combine

Reduce the heat and whisk the sauce mixture again to eliminate any lumps from the cornstarch. Pour it into the skillet and allow it to simmer, thickening to a luscious glaze. Add the cooked vegetables, crispy tofu, and pineapple chunks, tossing everything together so the sauce thoroughly coats all ingredients—this moment is where Sweet & Sour Tofu truly comes alive.

How to Serve Sweet & Sour Tofu

Garnishes

A sprinkle of sesame seeds adds a subtle nutty crunch and a lovely visual contrast. If you want to get creative, thinly sliced green onions or finely chopped fresh cilantro can brighten the dish beautifully, lending an extra layer of freshness.

Side Dishes

Steamed white rice is the classic, perfectly soaking up every bit of the tangy, sweet sauce. For more texture and freshness, consider a side of lightly steamed bok choy or a crisp cucumber salad, which complements the rich tofu perfectly.

Creative Ways to Present

Try serving Sweet & Sour Tofu in a colorful bowl that highlights the vivid peppers and pineapple. You can also stuff the tofu mixture into lettuce wraps for a fun handheld option, or even layer it over quinoa for an alternative grain twist that boosts protein and fiber.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Sweet & Sour Tofu in an airtight container in the fridge for up to 3 days. The flavors actually improve after resting, making it perfect for next-day lunches or quick dinners.

Freezing

While you can freeze Sweet & Sour Tofu, the texture of the vegetables may soften upon thawing. If you decide to freeze, place the tofu and sauce separately from the veggies for best results, then thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to warm everything evenly without making the tofu soggy. You can also pop it in the oven or air fryer briefly to bring back some crispness.

FAQs

Can I use firm tofu instead of extra-firm tofu?

While firm tofu can work, extra-firm tofu holds its shape better and crisps up more effectively, making it the ideal choice for Sweet & Sour Tofu.

Is it possible to make this dish gluten-free?

Absolutely! Use tamari instead of soy sauce to keep the recipe gluten-free without sacrificing that savory umami flavor.

Can I substitute the pineapple with another fruit?

Pineapple’s acidity and sweetness are key here, but mango or apricot chunks could offer a tasty twist, though the flavor profile will shift slightly.

How can I make the sauce spicier?

Add a dash of chili flakes or a splash of sriracha to the sauce mixture for a spicy kick that pairs beautifully with the sweet and sour flavors.

Can I cook the tofu on the stovetop instead of baking it?

Yes, pan-frying tofu is an alternative, though baking is hands-off and yields evenly crispy results without extra oil splatter.

Final Thoughts

Sweet & Sour Tofu is truly a gem—simple to make yet packed with layers of flavor and texture that excite every bite. I wholeheartedly encourage you to give this recipe a try and experience how a few humble ingredients can transform into something vibrant, comforting, and downright delicious. Once you make it, I bet it will become one of your most-loved meals too!

Sweet & Sour Tofu Recipe

★★★★★

5.1 from 10 reviews

Author: Charlotte
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Sweet & Sour Tofu recipe features crispy baked tofu cubes tossed in a tangy, flavorful sauce with vibrant bell peppers, red onion, and pineapple chunks. Perfectly balanced with the richness of ginger and garlic, this plant-based dish is served over steamed white rice and garnished with sesame seeds for added texture. A delicious and healthy vegan meal that’s easy to prepare and packed with vibrant colors and bold flavors.

Instructions

Press the tofu: Place 3 layers of paper towels or a clean kitchen towel on a plate. Put the tofu on the towels and cover with another 3 layers or another clean towel. Place a heavy can or skillet on top to press out moisture for 30 to 45 minutes, pouring off excess water and replacing towels as they become soaked. This step ensures tofu becomes firm and absorbs flavors better.
Prepare vegetables and sauce: While the tofu presses, preheat the oven to 425°F with a rack in the center. Cut the onion and bell peppers into roughly 1-inch pieces. In a medium bowl or large measuring cup, grate the ginger and garlic. Add pineapple juice, vegetable broth, rice vinegar, soy sauce, ketchup, brown sugar, and 1 tablespoon cornstarch; stir until fully combined to make the sweet and sour sauce.
Season and 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 the neutral oil. Gently toss the tofu to coat evenly. Sprinkle the remaining 1/3 cup cornstarch over the tofu and toss gently until all pieces are coated.
Bake the tofu: Arrange the coated tofu cubes in a single layer on a parchment-lined baking sheet. Drizzle with 2 tablespoons of the oil. Bake for 25 to 30 minutes, turning the tofu halfway through, until the tofu pieces are lightly browned and crisp on the outside.
Cook the vegetables: About 12 minutes before the tofu finishes, heat the remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the cut onion and bell peppers, season with salt, and toss to coat the vegetables with oil. Stir frequently and cook until the vegetables soften and develop a slight blistered surface, about 4 to 5 minutes. Transfer the cooked vegetables to a plate temporarily.
Finish the sauce and combine: Reduce the skillet heat to medium. Whisk the prepared sauce once more to reincorporate any settled cornstarch, then pour it into the skillet. Bring the sauce to a gentle simmer, stirring occasionally, and cook until it thickens slightly, about 4 minutes. Add the cooked vegetables, baked tofu, and pineapple chunks to the skillet. Toss everything to coat well in the sauce.
Serve: Divide steamed white rice among bowls. Spoon the sweet and sour tofu mixture over the rice. Garnish with sesame seeds if desired. Serve immediately and enjoy a vibrant, nutritious meal.

Notes

Pressing tofu is essential to achieve a crispy texture when baking.
If you don’t have pineapple juice, substitute with an equal amount of orange juice or apple juice plus a bit of vinegar for acidity.
This recipe is naturally vegan and gluten-free if using tamari instead of soy sauce.
For extra flavor, marinate the tofu cubes in half the sauce for 20 minutes before coating with cornstarch and baking.
Store leftover tofu mixture in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if sauce thickens too much.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking and Sautéing
Cuisine: Asian