Sweet and Sour Tofu is a bright, colorful dish that’s packed with fresh veggies and crispy tofu pieces coated in a tangy, slightly sweet sauce. It’s a fun twist on a classic favorite, swapping out meat for tofu, which soaks up all those delicious flavors beautifully. The mix of bell peppers, pineapple, and a sticky sauce makes every bite feel lively and satisfying.
I love making this dish when I want something that’s both tasty and easy to throw together on a weeknight. The tofu gets just the right amount of crispiness on the outside while staying soft inside, which pairs so well with the zingy and sweet sauce. I usually press the tofu first to get rid of extra moisture—it really helps with the texture and keeps it from getting soggy.
For serving, I like to pile the sweet and sour tofu over a bed of steamed rice or fluffy quinoa to soak up all that sauce. It’s great for leftovers too, reheating nicely without losing its charm. Whenever I make this, friends always end up asking for seconds, and somehow it feels like a little celebration at the dinner table.
Key Ingredients & Substitutions
Firm Tofu: This is the star! Pressing removes water so the tofu crisps up nicely. If you can’t find firm tofu, extra-firm works well too.
Red Bell Pepper & Onion: These veggies add crunch and sweetness. Feel free to swap in pineapple chunks or snap peas for extra color.
Sauce Ingredients: Rice vinegar gives the tang, and ketchup adds sweetness and depth. If you don’t have rice vinegar, apple cider vinegar is a fine substitute. Pineapple juice is optional but brings a nice fruity flavor; you can use water instead.
Soy Sauce: Adds umami and saltiness. For a gluten-free option, use tamari or coconut aminos.
How Can You Get Crispy Tofu That Isn’t Soggy?
The key is pressing and frying the tofu well:
- Press tofu: Wrap tofu in a clean towel and place a heavy object on it for 20 minutes to squeeze out excess water.
- Cut into even cubes: This helps them cook uniformly.
- Fry in hot oil: Use medium-high heat and don’t overcrowd the pan. Turn cubes carefully so all sides get golden.
- Drain on paper towels: This keeps tofu crisp and avoids sogginess when adding sauce.
By following these steps, you’ll get tofu that’s crispy outside yet tender inside, perfect for soaking up that delicious sweet and sour sauce!
Equipment You’ll Need
- Large nonstick skillet or wok – perfect for frying tofu evenly without sticking.
- Paper towels – essential to press and drain tofu, helping it get crispy.
- Mixing bowl – handy for whisking together the sweet and sour sauce.
- Measuring cups and spoons – to get the sauce ingredients just right.
- Spatula or wooden spoon – great for gently tossing tofu and vegetables without breaking them.
Flavor Variations & Add-Ins
- Add pineapple chunks – they bring a juicy sweetness that complements the tangy sauce perfectly.
- Swap bell peppers for snap peas or broccoli – for a different crunch and extra nutrients.
- Use tempeh instead of tofu – it adds a nuttier flavor and firmer texture.
- Stir in red chili flakes – if you like a bit of heat to balance the sweet and sour flavors.
Sweet And Sour Tofu
Ingredients You’ll Need:
For the tofu and vegetables:
- 14 oz (400g) firm tofu, pressed and cut into 1-inch cubes
- 1 red bell pepper, chopped into bite-sized pieces
- 1 medium onion, chopped into chunks
- 2 green onions, sliced (for garnish)
- 2 tbsp vegetable oil (for frying)
- 1 tsp sesame seeds (optional, for garnish)
For the sauce:
- 1/4 cup rice vinegar
- 3 tbsp ketchup
- 3 tbsp soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple juice (optional, or water)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For serving:
- Cooked white rice
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook, including pressing the tofu and stir-frying the ingredients. It’s a quick and bright dish that comes together in no time, perfect for a satisfying weeknight meal.
Step-by-Step Instructions:
1. Press and prepare the tofu:
Wrap the tofu in a clean kitchen towel and place something heavy on top for about 20 minutes to remove excess water. Then cut the tofu into 1-inch cubes.
2. Fry the tofu:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Carefully add the tofu cubes and fry them on all sides until golden and crispy, about 3 to 4 minutes per side. Remove the tofu and let it drain on paper towels to remove extra oil.
3. Cook the vegetables:
In the same pan, add the chopped onion and red bell pepper. Stir-fry for about 3 to 4 minutes, until the vegetables start to soften but still retain some crunch.
4. Make and add the sauce:
In a bowl, whisk together the rice vinegar, ketchup, soy sauce, brown sugar, and pineapple juice. Pour this sauce over the vegetables in the pan and bring it to a simmer.
5. Thicken the sauce:
Slowly stir in the cornstarch slurry while stirring constantly. Keep cooking until the sauce thickens and becomes glossy.
6. Combine tofu and sauce:
Return the fried tofu to the pan and gently toss everything together, so the tofu gets nicely coated with the sauce and combined with the vegetables.
7. Garnish and serve:
Sprinkle the sliced green onions and sesame seeds over the top. Serve the sweet and sour tofu immediately over cooked white rice.
Enjoy your vibrant and tangy Sweet And Sour Tofu – a delicious dish full of bold flavors and satisfying textures!
Can I Use Frozen Tofu for This Recipe?
Yes, you can! Just make sure to fully thaw it in the fridge overnight and press out any excess moisture before cooking. Frozen tofu tends to be more porous, so it absorbs sauce beautifully.
How Long Can I Store Leftover Sweet and Sour Tofu?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Bake the Tofu Instead of Frying It?
Absolutely! Bake the pressed tofu cubes at 400°F (200°C) for about 25-30 minutes, flipping halfway through, until they’re crispy and golden. Then toss with the sauce and veggies as usual.
What Can I Serve with This Dish Besides Rice?
This sweet and sour tofu also pairs well with quinoa, cauliflower rice, or even noodles. For a lighter option, serve it alongside steamed or roasted vegetables.
