Introduction

Sweet & Sour Tofu is a vibrant and satisfying dish that balances tangy, sweet, and savory flavors in every bite. This recipe delivers crispy baked tofu coated in a luscious homemade sauce with colorful bell peppers and pineapple chunks. Perfect served over steamed rice for a comforting meal that’s both delicious and easy to prepare.

A wooden spatula lifts a glossy, golden-brown cube of tofu mixed with bright red and green bell peppers in a shiny, thick brown sauce. The dish shows multiple tofu cubes and colorful bell pepper pieces coated in the sauce, all resting inside a black pan. The wooden spatula's surface is wet and shiny from the sauce, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz. extra-firm tofu

1 small red onion

1 green bell pepper

1 red bell pepper

1 (1″) piece ginger, peeled

2 garlic cloves, peeled

1/2 cup canned pineapple chunks

1/3 cup pineapple juice, divided

1/3 cup low-sodium vegetable broth

3 tbsp. unseasoned rice vinegar

2 tbsp. reduced-sodium soy sauce or tamari

1 tbsp. ketchup

1 tbsp. light brown sugar

1 tbsp. plus 1/3 cup cornstarch, divided

4 tbsp. neutral oil, divided

Kosher salt

Steamed white rice (optional), for serving

Toasted sesame seeds (optional), for serving

Instructions

Step 1: Press the tofu by placing it between layers of paper towels or clean kitchen towels on a plate. Set a heavy can or skillet on top to press out moisture, changing towels as they soak, for 30 to 45 minutes. Alternatively, use a tofu press if available.

Step 2: Preheat the oven to 425°F and prepare a rack in the center. Cut the onion and bell peppers into 1-inch pieces. In a medium bowl, grate the ginger and garlic. Add pineapple juice (reserve part for later), vegetable broth, rice vinegar, soy sauce, ketchup, brown sugar, and 1 tablespoon cornstarch. Stir well to combine.

Step 3: Cut or break the pressed tofu into rough 1-inch cubes. Place in a large bowl and season with 1 teaspoon salt. Drizzle with 1 tablespoon oil and gently toss to coat. Sprinkle the remaining 1/3 cup cornstarch over tofu and toss again until evenly coated. Arrange tofu pieces on a parchment-lined baking sheet and drizzle with 2 tablespoons oil.

Step 4: Bake the tofu in the oven for 25 to 30 minutes, turning halfway through, until tofu is light brown and crisp.

Step 5: With about 12 minutes left for the tofu, heat the last tablespoon of oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers, season lightly with salt, and cook while stirring frequently until vegetables soften and start to blister, about 4 to 5 minutes. Remove vegetables to a plate.

Step 6: Reduce the skillet heat to medium. Whisk the sauce mixture again to mix the cornstarch, then pour into the skillet. Bring to a simmer, stirring occasionally, and cook until sauce thickens slightly, about 4 minutes. Add the cooked vegetables, baked tofu, and pineapple chunks, tossing gently to coat everything well with the sauce.

Step 7: Serve the sweet and sour tofu mixture over steamed white rice. Sprinkle with toasted sesame seeds if desired.

Tips & Variations

For extra crispiness, avoid overcrowding the tofu on the baking sheet so air circulates properly while baking.

Swap pineapple chunks for mango or peach for a different fruity twist.

Adjust vinegar and sugar amounts to balance sweetness and tanginess to your liking.

Add chopped green onions or fresh cilantro as a fresh garnish.

Use tamari instead of soy sauce for a gluten-free option.

FAQs

Can I use soft tofu instead of extra-firm tofu?

Extra-firm tofu works best because it holds its shape and crisps up nicely when baked. Soft tofu is delicate and likely to break apart during preparation and cooking.

Is this dish vegan and gluten-free?

Yes, this recipe is vegan. To keep it gluten-free, use tamari instead of regular soy sauce and ensure all other ingredients are gluten-free certified.