Sweet & Sour Tofu Recipe
Introduction
Sweet & sour tofu is a vibrant and flavorful dish that combines crispy baked tofu with colorful vegetables and a tangy pineapple sauce. It’s a satisfying, plant-based meal that’s perfect over steamed rice for a quick weeknight dinner.
Ingredients
- 14 oz. extra-firm tofu
- 1 small red onion
- 1 green bell pepper
- 1 red bell pepper
- 1 (1″) piece ginger, peeled
- 2 garlic cloves, peeled
- 1/2 cup canned pineapple chunks
- 1/3 cup pineapple juice, divided
- 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
- 1 tbsp. plus 1/3 cup cornstarch, divided
- 4 tbsp. neutral oil, divided
- Kosher salt
- Steamed white rice and toasted sesame seeds (optional), for serving
Instructions
- Step 1: Place 3 layers of paper towels or a clean kitchen towel on a plate. Set the tofu on top and cover with another 3 layers of towels. Press with a heavy can or skillet to remove moisture, changing towels as needed, for 30 to 45 minutes. Alternatively, use a tofu press.
- Step 2: While tofu presses, arrange a rack in the center of the oven and preheat to 425°F. Cut the onion and bell peppers into 1-inch pieces. In a medium bowl, grate the ginger and garlic, then add pineapple juice (reserve 1/3 cup), vegetable broth, rice vinegar, soy sauce, ketchup, brown sugar, and 1 tablespoon cornstarch. Stir to combine the sauce.
- Step 3: Break or cut the pressed tofu into rough 1-inch cubes and transfer to a large bowl. Season with 1 teaspoon kosher salt. Drizzle with 1 tablespoon oil and toss gently to coat. Sprinkle remaining 1/3 cup cornstarch over tofu and toss again to coat evenly.
- Step 4: Spread the tofu pieces on a parchment-lined baking sheet in a single layer and drizzle with 2 tablespoons oil. Bake for 25 to 30 minutes, turning halfway through, until tofu is light brown and crisp.
- Step 5: When tofu has about 12 minutes left, heat the remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add onion and bell peppers, season with salt, and cook, stirring frequently, until vegetables begin to soften and blister, about 4 to 5 minutes. Remove vegetables to a plate.
- Step 6: Reduce heat to medium. Whisk the sauce to reincorporate the cornstarch and pour into the skillet. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, about 4 minutes. Add the cooked vegetables, baked tofu, and pineapple chunks to the skillet and toss to coat everything evenly in the sauce.
- Step 7: Divide steamed white rice among bowls. Spoon the sweet and sour tofu mixture over the rice and garnish with toasted sesame seeds if desired. Serve immediately.
Tips & Variations
- Pressing tofu well is key to achieving a crispy texture, so be patient during this step.
- You can swap pineapple chunks for mango or peaches for a twist on the sweetness.
- For extra heat, add a splash of sriracha or a pinch of red pepper flakes to the sauce.
- If you prefer stir-frying, cook the tofu in a lightly oiled skillet over medium-high heat instead of baking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The tofu may lose some crispness upon reheating but will remain flavorful.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use firm tofu instead of extra-firm?
Yes, but extra-firm tofu holds its shape better and crisps up more easily. Firm tofu may be softer and less crispy after cooking.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce substitute, and ensure the ketchup does not contain any gluten ingredients.
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Sweet & Sour Tofu Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Sweet & Sour Tofu recipe offers a deliciously tangy and slightly sweet plant-based dish featuring crisp baked tofu, sautéed colorful bell peppers and red onion, and a vibrant homemade sweet and sour sauce. It’s a vibrant, flavorful meal perfect served over steamed white rice with a sprinkle of toasted sesame seeds for an added nutty crunch.
Ingredients
Scale
Tofu and Coating
- 14 oz. extra-firm tofu
- 1 tsp. kosher salt
- 1 tbsp. plus 1/3 cup cornstarch, divided
- 4 tbsp. neutral oil (such as vegetable or canola), divided
Vegetables and 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 fresh ginger, peeled and grated
- 2 garlic cloves, peeled and grated
Sweet & Sour Sauce
- 1/2 cup canned pineapple chunks
- 1/3 cup pineapple juice, divided
- 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
Optional for Serving
- Steamed white rice
- Toasted sesame seeds
Instructions
- Press the Tofu: Place three layers of paper towels or a clean kitchen towel on a plate. Put the tofu slab on top and cover with another three layers of towels. Set a heavy can or skillet on top to press out moisture for 30 to 45 minutes, replacing towels as they become soaked and pouring off excess water. Alternatively, use a tofu press if available.
- Prepare Oven and Veggies: Preheat your oven to 425°F and arrange a rack in the center. Cut the red onion and bell peppers into 1-inch pieces. In a medium bowl or large measuring cup, grate the ginger and garlic, and add pineapple juice (reserve part for later), vegetable broth, rice vinegar, soy sauce, ketchup, light brown sugar, and 1 tablespoon cornstarch. Stir until combined to make the sweet and sour sauce.
- Coat the Tofu: Break or cut pressed tofu into rough 1-inch cubes. Season with 1 teaspoon kosher salt, drizzle with 1 tablespoon oil, and gently toss. Sprinkle with the remaining 1/3 cup cornstarch and toss again until tofu cubes are completely coated.
- Bake the Tofu: Arrange coated tofu pieces on a parchment-lined baking sheet. Drizzle with 2 tablespoons oil. Bake for 25 to 30 minutes, turning halfway through, until tofu is light brown and crisp.
- Sauté the Vegetables: When tofu has about 12 minutes left to bake, heat the remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers, season lightly with salt, and stir frequently until vegetables soften and blister slightly, about 4 to 5 minutes. Transfer the vegetables to a plate.
- Thicken the Sauce and Combine: Reduce heat to medium. Re-whisk the sauce mixture (to reincorporate cornstarch) and pour it into the skillet. Bring to a simmer, stirring occasionally, and cook until the sauce thickens slightly, about 4 minutes. Add the sautéed vegetables, baked tofu, and pineapple chunks to the skillet. Toss gently to coat everything in the sauce evenly.
- Serve: Divide steamed white rice among serving bowls. Spoon the sweet and sour tofu mixture on top. Garnish with toasted sesame seeds if desired, and serve immediately.
Notes
- Pressing tofu is crucial to achieve a crisp texture, do not skip this step.
- Use neutral oil like vegetable or canola for frying to avoid overpowering flavors.
- Adjust the sweetness or tanginess by varying the amount of brown sugar or rice vinegar to taste.
- For a gluten-free version, use tamari instead of soy sauce.
- Serve with steamed jasmine or basmati rice for best results.
- Leftover tofu mixture can be stored in the fridge for 2-3 days and reheated gently on the stovetop.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Keywords: sweet and sour tofu, baked tofu recipe, vegetarian Asian recipe, plant-based main dish, tofu with bell peppers, healthy tofu dinner
