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This sweet and sour tofu recipe is a homemade, plant-based version of a takeout classic. It’s crispy tofu coated in a thick and flavorful sweet and sour sauce.
About the Recipe
This recipe is inspired by the takeout classic ‘sweet and sour chicken.’ This sweet and sour tofu uses the same sauce but swaps tofu for chicken to make a plant-based, vegan dinner.
The best parts of this recipe are the crispy tofu and flavorful sauce! The sauce itself is incredibly flavorful and takes this meal to the next level.
This recipe is easy and simple, which makes this an ideal dinner for a busy weeknight or if you’re craving takeout but want a healthier version.
How to Cook Sweet and Sour Tofu
The full recipe is at the bottom of this page, but here’s a quick breakdown of how to cook sweet and sour tofu:
Step 1:
Press the tofu. You can use a tofu press or press it between two cutting boards with heavy books/weights on top.
Step 2:
Make your sweet and sour sauce by simmering the ingredients together in a saucepan. Remove from heat once thickened and set aside.
Step 3:
Cube your tofu and toss it in cornstarch (this will make it crispy). Cook your tofu until browned and crispy. Set aside the tofu and cook your green bell pepper.
Step 4:
Add the sauce and tofu to the pan with the green bell pepper. Stir to combine. Optionally, serve garnished with sesame seeds and chopped green onions.
About The Sweet and Sour Sauce
The sweet and sour sauce is the star of this dish! You can also make this sauce as a stand-alone dipping sauce. Here’s the recipe for the sauce by itself (this is also included in the recipe at the bottom of this page):
Homemade Sweet and Sour Sauce
It’s a traditional sweet and sour sauce that you can make a batch of and keep on hand (refrigerated) for 2 – 3 weeks.
If you’re craving sweet and sour sauce, make a double batch and use half for this recipe and save the other half for later! It can be for dipping, topping, or cooking (protein, veggies, etc.).
Sweet and Sour Tofu
- Author: Megan
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This sweet and sour tofu recipe is a homemade, plant-based version of a takeout classic. It’s crispy tofu coated in a thick and flavorful sweet and sour sauce.
Ingredients
Scale
- 1(16 oz)block extra firm tofu
- 1/4cupcornstarch
- 4tbspvegetable oil (or sesame oil)divided
- salt & pepper to taste
- 1green bell pepperchopped
Sweet & Sour Sauce
- 3/4cuppineapple juice
- 3/4cuppacked brown sugar
- 1/4cuprice vinegar (or apple cider vinegar)
- 3tbspketchup
- 3tbspsoy sauce (or tamari sauce)
- 1tbsphoney
- 1 1/2tbspcornstarch
- 2tbspwater
- 4 – 5drops(natural) red food coloringoptional
Garnishes (optional)
- 3green onionschopped
- 1/2tspsesame seeds
Instructions
Start by draining and pressing the tofu for 30 minutes. Wrap the tofu in paper towels or a kitchen towel. Press the tofu using a tofu press or by placing it between two cutting boards with heavy books or weights on top.
Meanwhile, make the sweet and sour sauce: add all of the ingredients except for the cornstarch, water, and food coloring (if using) to a saucepan and bring to a boil.
In a small bowl, dissolve 1 1/2 tablespoons cornstarch in the water. Pour into the saucepan and stir continuously for 2 – 3 minutes. Simmer and stir the sauce until it thickens. Stir in the food coloring (if using) and remove from heat.
Cube the tofu and toss it with cornstarch, salt and pepper (to taste) in a large freezer bag or bowl.
In a large skillet over medium high heat, add 3 tablespoons vegetable oil (or sesame oil) and cook the tofu 3 – 4 minutes on each side, until browned and crispy. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of oil to the skillet over medium high heat and saute the green pepper 3 – 5 minutes, until barely tender.
Add the tofu back into the pan and pour in the sauce. Stir to coat. Serve immediately. Optional: garnish with sesame seeds and green onions.
- Prep Time: 35
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: tofu
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