Crispy Sweet and Sour Baked Tofu
Craving a plant-based dish that’s equal parts crispy, tangy, and satisfying? This Crispy Sweet and Sour Baked Tofu is the perfect solution! Featuring golden, oven-baked tofu coated in a cornstarch crust for that irresistibly crunchy texture, this recipe delivers a bold burst of flavor with a homemade sweet and sour sauce made from rice vinegar, ketchup, pineapple juice, and aromatic garlic and ginger. With no frying required, it’s a healthier alternative that still feels indulgent. Ready in just 45 minutes and perfect for pairing with steamed rice or veggies, this vegan-friendly dish is topped with scallions and sesame seeds for a touch of freshness and crunch. Whether you're a tofu enthusiast or a skeptic, this recipe promises to transform your weeknight dinners with its unbeatable taste and texture.
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Recipe Information
Ingredients
- 1 block (14 oz) extra-firm tofu
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 2 cloves, minced garlic
- 1 teaspoon, minced ginger
- 1 cup water
- 1 tablespoon cornstarch (for sauce)
- 2 stalks, chopped (optional, for garnish) scallions
- 1 teaspoon (optional, for garnish) sesame seeds
Instructions
Press the tofu: Remove the tofu from its packaging and gently press it between paper towels to remove excess moisture. Use a tofu press if available for better results. Let it press for 15 minutes.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cut the tofu into bite-sized cubes and toss them in a bowl with 2 tablespoons of cornstarch, 1 tablespoon of olive oil, and 1 tablespoon of soy sauce. Ensure the tofu is evenly coated.
Place the tofu cubes on the prepared baking sheet, spacing them out to ensure even baking. Bake for 25 minutes, flipping halfway through, until golden and crispy.
While the tofu bakes, prepare the sweet and sour sauce. In a small saucepan, combine 2 tablespoons of rice vinegar, 2 tablespoons of ketchup, 3 tablespoons of brown sugar, 2 tablespoons of pineapple juice, 2 minced garlic cloves, 1 teaspoon of minced ginger, and 1 cup of water.
Bring the mixture to a simmer over medium heat. In a small bowl, mix 1 tablespoon of cornstarch with a splash of water to form a slurry, then slowly whisk it into the sauce until it thickens.
Once the tofu is baked, transfer it to a large skillet or wok, then pour the sweet and sour sauce over the tofu. Toss until evenly coated.
Serve immediately, garnished with chopped scallions and sesame seeds if desired. Pair with steamed rice or vegetables for a complete meal.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 38.9 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2790 mg | 215% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
