Print

Sweet & Sour Tofu Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

A vibrant and delicious Sweet & Sour Tofu recipe featuring crispy baked tofu cubes tossed with sautéed bell peppers, onions, and a tangy homemade sweet and sour sauce with pineapple chunks. This dish is perfect served over steamed white rice and garnished with toasted sesame seeds for a flavorful vegetarian meal.

Ingredients

Scale

Tofu

  • 14 oz. extra-firm tofu
  • Kosher salt (1 tsp. for seasoning tofu, plus to taste for vegetables)
  • 4 Tbsp. neutral oil (divided: 1 Tbsp. for coating tofu, 2 Tbsp. for drizzling before baking, 1 Tbsp. for cooking vegetables)
  • 1 Tbsp. plus 1/3 cup cornstarch (divided)

Vegetables & 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 ginger, peeled and grated
  • 2 garlic cloves, peeled and grated

Sauce

  • 1/2 cup canned pineapple chunks
  • 1/3 cup pineapple juice
  • 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

To Serve (Optional)

  • Steamed white rice
  • Toasted sesame seeds

Instructions

  1. Press the tofu. Place 3 layers of paper towels or a clean kitchen towel on a plate. Set the block of extra-firm tofu on top and cover with another 3 layers of towels. Place a heavy can or skillet on top of the tofu to press out excess moisture, replacing towels as they soak up water. Let press for 30 to 45 minutes to ensure tofu is firm and ready for baking.
  2. Prepare the oven and sauce ingredients. Arrange a rack in the center of the oven and preheat to 425°F. Cut the red onion and both bell peppers into 1-inch pieces. In a medium bowl or large measuring cup, grate the ginger and garlic. Add the pineapple juice, vegetable broth, rice vinegar, soy sauce, ketchup, light brown sugar, and 1 tablespoon cornstarch. Whisk everything together thoroughly to form the sweet and sour sauce base.
  3. Season and coat the tofu. Break or cut the pressed tofu into rough 1-inch cubes and transfer to a large bowl. Sprinkle with 1 teaspoon kosher salt and drizzle 1 tablespoon of neutral oil over the tofu, tossing gently to coat evenly. Sprinkle the remaining 1/3 cup cornstarch over the tofu and toss gently again until all pieces are evenly coated with cornstarch.
  4. Bake the tofu. Arrange the coated tofu cubes on a parchment-lined baking sheet in a single layer. Drizzle with 2 tablespoons of neutral oil over the tofu. Bake in the preheated oven, turning the tofu halfway through baking, for 25 to 30 minutes or until the tofu is light brown and crispy on the edges.
  5. Sauté the vegetables. When the tofu has about 12 minutes remaining in the oven, heat the remaining 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the cut onion and bell peppers, season with salt, and toss to coat with oil. Cook, stirring frequently, for 4 to 5 minutes until the vegetables begin to soften and develop blisters on their surfaces. Transfer the cooked vegetables to a plate and set aside.
  6. Cook the sauce and combine. Reduce the skillet heat to medium. Whisk the sauce mixture again to reincorporate any settled cornstarch and pour it into the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce slightly thickens, about 4 minutes. Add the sautéed vegetables, baked tofu, and pineapple chunks to the skillet. Toss everything gently to coat well with the thickened sweet and sour sauce.
  7. Serve. Divide steamed white rice among serving bowls. Spoon the sweet and sour tofu mixture over the rice. Garnish with toasted sesame seeds if desired and serve immediately for a flavorful vegetarian main dish.

Notes

  • Pressing tofu is essential for a crisp texture; if you have a tofu press, it will make this step easier.
  • Using parchment paper on the baking sheet helps prevent tofu from sticking and makes cleanup easier.
  • For a gluten-free version, ensure soy sauce is tamari or labeled gluten-free.
  • Add chili flakes or a dash of hot sauce to the sweet and sour sauce for a spicy kick.
  • This dish pairs perfectly with jasmine or basmati steamed rice, or even cauliflower rice for a lower-carb option.

Keywords: sweet and sour tofu, baked tofu recipe, vegetarian Asian recipes, tofu with bell peppers, easy tofu dinner

Find it online: https://thefoodrecipe.com/sweet-and-sour-tofu-recipe/