Vegan Sweet and Sour Chicken
Elevate your plant-based cooking with this Vegan Sweet and Sour "Chicken," a vibrant and delicious alternative to a takeout classic! This quick and easy recipe swaps traditional chicken for crispy, cornstarch-coated tofu, which is pan-fried to golden perfection. Paired with chunks of juicy pineapple, crunchy red and green bell peppers, and a glossy homemade sweet and tangy sauce made with soy sauce, rice vinegar, ketchup, and brown sugar, this dish is bursting with flavor. Ready in just 40 minutes, it’s perfect served over fluffy white rice or tender noodles for a satisfying meal that’s vegan, gluten-free-friendly, and oh-so-irresistible. Whether for a weeknight dinner or meal prep, this Asian-inspired recipe is guaranteed to please everyone at the table!
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Recipe Information
Ingredients
- 1 block (about 14 oz) extra-firm tofu
- 4 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 medium (cut into chunks) red bell pepper
- 1 medium (cut into chunks) green bell pepper
- 1.5 cups (fresh or canned, drained if canned) pineapple chunks
- 3 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 3 tablespoons brown sugar
- 1 cup water
- 1 tablespoon cornstarch (for sauce)
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons (chopped) scallions (optional, for garnish)
- 4 servings cooked white rice or noodles
Instructions
Press the tofu: Remove the tofu from its package and press to remove excess moisture. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.
Cut the pressed tofu into bite-sized cubes.
In a medium bowl, toss the tofu cubes with 4 tablespoons of cornstarch until evenly coated. This will help the tofu become crispy when cooked.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the tofu in a single layer and cook for 4-5 minutes on each side, or until golden and crispy. Remove the tofu and set aside on a plate lined with paper towels.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the red and green bell peppers and sauté for 3-4 minutes until slightly softened.
Add the pineapple chunks to the skillet and cook for another 2 minutes, stirring occasionally.
In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and 1 cup of water to create the sweet and sour sauce.
Pour the sauce into the skillet with the peppers and pineapple. Bring the mixture to a simmer over medium heat.
In another small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the simmering sauce and stir until it thickens to your desired consistency (about 1-2 minutes).
Add the cooked tofu back into the skillet and toss to coat it completely in the sweet and sour sauce.
Cook for an additional 2-3 minutes to ensure the tofu is heated through.
Remove from heat and garnish with chopped scallions, if desired.
Serve hot over cooked white rice or noodles. Enjoy!
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 70.0 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2875 mg | 221% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2352 mg | 50% | |
*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.
