Simple Sweet and Sour Tofu
Savor the irresistible balance of tangy, sweet, and savory flavors in this Simple Sweet and Sour Tofu recipe—a perfect plant-based main dish that's quick, easy, and packed with vibrant veggies! Crispy golden tofu, coated in a light cornstarch crust, is paired with tender-crisp bell peppers, carrots, and juicy pineapple chunks, all tossed in a luscious homemade sweet and sour sauce made with ketchup, soy sauce, and rice vinegar. Ready in just 40 minutes, this versatile recipe is great for weeknight dinners and is best served over fluffy steamed rice or noodles. Enhance the dish with a sprinkle of scallions or sesame seeds for added texture and flair. Whether you're vegan or simply looking for a delicious meat-free meal, this dish delivers an explosion of flavor with minimal effort!
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Recipe Information
Ingredients
- 400 g firm tofu
- 4 tbsp cornstarch
- 3 tbsp oil (for frying)
- 150 g pineapple chunks (canned or fresh)
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 0.5 onion
- 2 garlic cloves
- 4 tbsp ketchup
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 60 ml water
- 2 tsp cornstarch (for sauce thickening)
- 2 tsp water (for cornstarch slurry)
Instructions
Press the tofu: Drain the tofu and press it for at least 10 minutes using a tofu press or by placing it between plates with a heavy object on top. Once pressed, cut the tofu into bite-sized cubes.
Coat the tofu: In a bowl, toss the tofu cubes with 4 tablespoons of cornstarch until evenly coated.
Cook the tofu: Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat. Fry the tofu cubes until all sides are crispy and golden brown, about 5-7 minutes. Remove the tofu from the skillet and set aside.
Prepare the vegetables: Cut the red and green bell peppers, carrot, and onion into bite-sized pieces. Mince the garlic.
Make the sauce: In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and 60 ml of water. In a separate small bowl, mix 2 teaspoons of cornstarch with 2 teaspoons of water to create a slurry.
Cook the vegetables: In the same skillet used for the tofu, add the chopped vegetables and garlic. Stir-fry for 4-5 minutes until slightly tender but still crisp.
Combine sauce and slurry: Pour the sweet and sour sauce mixture into the skillet with the vegetables. Bring it to a simmer and stir in the cornstarch slurry to thicken the sauce.
Add the tofu: Return the crispy tofu to the skillet and gently toss to coat it in the sauce. Cook for another 2-3 minutes until everything is heated through.
Serve: Remove from heat and serve immediately over steamed rice or noodles. Optionally, garnish with chopped scallions or sesame seeds for extra flavor and texture.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 59.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1640 mg | 35% | |
*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.
