Vegetarian Sweet and Sour Chicken
Transform dinner time into a flavor-packed adventure with this Vegetarian Sweet and Sour Chicken recipe! Perfectly crispy tofu replaces traditional meat, while a vibrant blend of red and green bell peppers, pineapple chunks, and tangy sweet-and-sour sauce brings irresistible Asian-inspired flair to your table. Coated in cornstarch and fried to golden perfection, the tofu absorbs every bit of the bold, savory-sweet sauce made from ketchup, soy sauce, rice vinegar, and brown sugar. Ready in just 40 minutes, this dish is ideal for busy weeknights or a hearty vegetarian feast. Serve it over fluffy jasmine rice and garnish with sesame seeds and green onions for a stunning presentation. A must-try recipe for tofu lovers and anyone craving a plant-based take on this classic Chinese favorite!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 4 tablespoons cornstarch
- 4 tablespoons oil for frying (vegetable, canola, or avocado oil)
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, diced yellow onion
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 3 cloves, minced garlic
- 6 tablespoons ketchup
- 4 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 0.25 cup water
- 2 teaspoons cornstarch
- 1 tablespoon white sesame seeds (optional, for garnish)
- 2 stalks, sliced green onions (scallions, optional, for garnish)
- 3 cups cooked white or jasmine rice
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top. Let it sit for 20 minutes. Then cut the tofu into 1-inch cubes.
In a bowl, toss the tofu cubes with 4 tablespoons of cornstarch until evenly coated.
Heat a large skillet or wok over medium-high heat and add 4 tablespoons of oil. Once hot, fry the tofu cubes for 2-3 minutes on each side until golden and crispy. Remove and set aside.
In the same skillet, add the diced red bell pepper, green bell pepper, and yellow onion. Sauté for 3-4 minutes until slightly softened.
Add minced garlic and stir for 30 seconds until fragrant.
Stir in the pineapple chunks and cook for 1-2 more minutes.
In a small bowl, whisk together ketchup, rice vinegar, soy sauce, brown sugar, and 1/4 cup water until smooth.
Add the sauce to the skillet and stir to coat the vegetables and pineapple.
In a separate small bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Add this to the skillet and stir until the sauce thickens, about 1-2 minutes.
Add the crispy tofu back into the skillet and gently fold it into the sauce and vegetables.
Remove from heat and garnish with sesame seeds and sliced green onions, if desired.
Serve hot over cooked white or jasmine rice.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 26.1 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 525 mg | 11% | |
*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.
