Dinner

Sweet & Sour Tofu Recipe

ByElena Hart January 5, 2026January 5, 2026

Introduction

Sweet & Sour Tofu is a vibrant, flavorful dish that brings together crispy tofu, colorful vegetables, and a tangy pineapple sauce. It’s a perfect plant-based meal that’s both satisfying and easy to prepare in your own kitchen.

The image shows golden brown tofu cubes that are thick and glossy, coated with a shiny brown sauce. Mixed in are soft cooked pieces of red and green bell peppers, chunks of yellow pineapple, and diced onions, which add splashes of red, green, and white colors. The food is in a black wok, while a wooden spoon scoops some tofu and vegetables from it. The sauce looks sticky and thick, covering all the ingredients evenly. The overall texture is smooth and saucy with soft vegetables and firm tofu pieces. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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. Place tofu on towels and cover with another 3 layers of towels or another clean kitchen towel. Place a heavy can or skillet on top of tofu to press moisture out, pouring off excess water and replacing towels as they get soaked, 30 to 45 minutes (you can do this with a tofu press if you have one).

Step 2: Meanwhile, arrange a rack in center of oven; preheat to 425°. Cut onion and bell peppers into 1″ pieces. Into a medium bowl or large measuring cup, grate ginger and garlic. Add pineapple juice, broth, vinegar, soy sauce, ketchup, brown sugar, and 1 Tbsp. cornstarch and stir to combine.
Step 3: Break or cut tofu into rough 1″ pieces or cubes and transfer to a large bowl; season with 1 tsp. salt. Drizzle with 1 Tbsp. oil and gently toss tofu to coat. Sprinkle with remaining 1/3 cup cornstarch and gently toss until tofu is coated. Arrange on a parchment-lined baking sheet and drizzle with 2 Tbsp. oil.
Step 4: Bake tofu, turning halfway through, until light brown and crisp, 25 to 30 minutes.

Step 5: When tofu has about 12 minutes remaining, in a large skillet or wok over medium-high heat, heat remaining 1 Tbsp. oil. Add onion and bell pepper; season with salt, then toss to coat vegetables with oil. Cook, stirring frequently, until vegetables start to soften and blister on the surface, 4 to 5 minutes. Transfer vegetables to a plate.
Step 6: Reduce heat to medium. Whisk sauce to reincorporate cornstarch and pour into skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add vegetables, tofu, and pineapple chunks to skillet and toss to coat in sauce.
Step 7: Divide rice among bowls. Spoon tofu mixture over. Top with sesame seeds (if using).

Tips & Variations

For extra crispiness, try pressing the tofu overnight in the refrigerator. You can also pan-fry the tofu instead of baking for a quicker method.
Swap out bell peppers for other vegetables like snap peas or broccoli for variety.
Use tamari instead of soy sauce for a gluten-free option.

Storage

Store leftover sweet & sour tofu 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. Sauces may thicken after refrigeration; add a splash of water or broth when reheating to loosen.

How to Serve

A close-up of a dish in a white bowl showing three layers: the bottom layer is white cooked rice with a soft and fluffy texture; the middle layer consists of glossy, large cubes of golden-brown tofu coated in a thick brown sauce; the top layer has colorful pieces of green and red bell peppers and purple onion slices, all covered with shiny sauce and sprinkled with small white sesame seeds. A silver spoon held by a woman's hand lifts one large piece of tofu. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or medium tofu for this recipe?

This recipe works best with extra-firm tofu because it holds its shape and crisps up nicely. Softer tofu may fall apart during cooking.

Is this dish suitable for meal prep?

Yes, sweet & sour tofu reheats well and makes a great meal prep option. Keep the rice separate until ready to serve for the best texture.

Elena Hart