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.
Ingredients
Scale
Tofu Preparation
- 14 oz. extra-firm tofu
- Kosher salt
- 4 Tbsp. neutral oil, divided
- 1 Tbsp. plus 1/3 cup cornstarch, divided
Vegetables & Aromatics
- 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
Sauce
- 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
Serving
- Steamed white rice, for serving
- Sesame seeds, for serving (optional)
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
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 370
- Sugar: 12g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
Keywords: sweet and sour tofu, vegan tofu recipe, baked tofu, plant-based main dish, tofu with vegetables, Asian tofu recipe, healthy vegan dinner
