Sweet and Sour Tofu

Michelle Davis

Crispy tofu cubes are tossed in a glossy sauce made from pineapple juice, rice vinegar, and a touch of chili, recreating the tangy-sweet profile of the classic Chinese-American takeout dish using entirely plant-based ingredients. The sauce thickens quickly in the pan, coating each piece evenly. Dinner is ready in about 35 minutes.

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Prep Time 30

Cook Time 25

Total Time 55

Course Main Course

Cuisine Fusion / Other

Servings bowls

Calories 256 kcal

Equipment

Non-stick skillet or wok
Shallow bowl
Whisk
Paper towels

Ingredients

For the Crispy Tofu

1 block extra-firm tofu 14 oz, pressed for at least 15 minutes
3 tablespoons cornstarch
2 tablespoons neutral oil such as avocado or grapeseed oil

For the Sweet and Sour Sauce

½ cup pineapple juice fresh or unsweetened canned
2 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
2 tablespoons tomato paste
3 tablespoons maple syrup or agave syrup
1 teaspoon sesame oil toasted
½ teaspoon fresh grated ginger
2 cloves garlic minced
1 tablespoon cornstarch for thickening
2 tablespoons cold water for cornstarch slurry

Optional Add-Ins & Garnish

1 cup bell peppers mixed colors, diced
½ cup pineapple chunks fresh or canned, drained
2 tablespoons scallions thinly sliced, for garnish
1 teaspoon toasted sesame seeds for garnish

Instructions

Prepare the tofu: Pat the pressed tofu dry and cut into 1-inch cubes. Toss gently in a shallow bowl with 3 tablespoons of cornstarch until evenly coated.
Crisp the tofu: In a non-stick skillet or wok, heat 2 tablespoons of neutral oil over medium-high heat (375°F / 190°C). Add tofu in batches and cook for 3-4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
Make the sauce: In a bowl, whisk together pineapple juice, rice vinegar, tamari, tomato paste, maple syrup, sesame oil, garlic, grated ginger, and a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).
Cook the vegetables (optional): In the same pan, sauté diced bell peppers and pineapple chunks over medium heat for 3–4 minutes until slightly caramelized but still crisp. Remove and set aside.
Simmer the sauce: Pour the whisked sauce into the warm pan and cook over medium heat, stirring constantly until thick and glossy, about 3–5 minutes.
Combine and serve: Add the crispy tofu and sautéed vegetables into the sauce. Gently toss to coat thoroughly. Cook for another 1–2 minutes to heat through.

Notes

For a spicier version, add a pinch of red chili flakes or a splash of sriracha to the sauce.
Substitute tofu with tempeh for a nuttier bite or cauliflower for a soy-free version.
Let tofu rest on a wire rack after frying to maintain crispness before saucing.

Nutrition

Calories: 256kcalCarbohydrates: 33gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 383mgPotassium: 449mgFiber: 2gSugar: 20gVitamin A: 1335IUVitamin C: 56mgCalcium: 73mgIron: 2mg

Keyword Sweet and Sour Tofu

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