Crock Pot Sweet Sour Tofu
Transform your weeknight dinner routine with this flavorful Crock Pot Sweet and Sour Tofu, a plant-based twist on the beloved takeout classic. Brimming with vibrant vegetables like red and green bell peppers, juicy pineapple chunks, and tender golden pan-fried tofu, this dish delivers a perfect balance of tangy, sweet, and savory flavors—all simmered to perfection in a slow cooker. A rich sauce made with soy sauce, rice vinegar, ketchup, and brown sugar coats each ingredient, while a touch of cornstarch ensures a silky, thickened finish. This easy, hands-off recipe is ideal for busy days, taking just 20 minutes of prep before the crock pot works its magic. Serve over fluffy rice for a wholesome, satisfying meal that packs a burst of flavor in every bite. Vegan, family-friendly, and effortlessly customizable, it’s the ultimate comfort food to add to your slow cooker lineup!
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Recipe Information
Ingredients
- 16 ounces Extra-firm tofu
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 14 ounces Pineapple chunks (canned, with juice)
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 0.25 cup Soy sauce
- 0.25 cup Rice vinegar
- 0.25 cup Ketchup
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 2 tablespoons Neutral oil (e.g., vegetable or canola)
- 4 cups Cooked rice (for serving)
Instructions
Press the tofu for 15 minutes to remove excess moisture. Once pressed, cut it into 1-inch cubes.
Heat 2 tablespoons of neutral oil in a skillet over medium heat. Add the tofu cubes and pan-fry them until golden on the outside, about 5–7 minutes. Set aside.
Chop the red bell pepper, green bell pepper, and yellow onion into bite-sized pieces. Mince the garlic cloves.
In a medium bowl, mix the soy sauce, rice vinegar, ketchup, brown sugar, and the juice from the canned pineapple (reserve the pineapple chunks for later). Stir until the sugar is dissolved.
Place the bell peppers, onion, garlic, pineapple chunks, and tofu into the crock pot.
Pour the sweet and sour sauce over the ingredients in the crock pot and stir gently to coat everything evenly.
Cover and cook on high for 2–3 hours or on low for 4–5 hours, stirring once halfway through cooking.
About 20 minutes before serving, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Stir the slurry into the crock pot to thicken the sauce.
Cook for an additional 20 minutes to allow the sauce to thicken.
Serve hot over cooked rice and garnish with optional toppings like sesame seeds or chopped green onions, if desired.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 363.9 g | 132% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 90.3 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3319 mg | 255% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2758 mg | 59% | |
*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.
