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
