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Sweet & Sour Tofu Recipe

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★★★★★

4.7 from 112 reviews

This Sweet & Sour Tofu recipe offers a vibrant and flavorful plant-based twist on the classic Asian-inspired dish. Crispy baked tofu pieces are tossed with sautéed bell peppers and onions in a tangy, sweet pineapple sauce, making it a perfect entrée served over steamed white rice. It’s a delightful balance of textures and flavors with a simple, healthy preparation method ideal for a weeknight dinner.

Ingredients

Scale

Tofu & Coating

  • 14 oz. extra-firm tofu
  • Kosher salt, 1 tsp. plus to taste
  • 1 tbsp. plus 1/3 cup cornstarch, divided
  • 4 tbsp. neutral oil (such as vegetable or canola), divided

Vegetables

  • 1 small red onion, cut into 1” pieces
  • 1 green bell pepper, cut into 1” pieces
  • 1 red bell pepper, cut into 1” pieces

Sauce

  • 1 (1″) piece ginger, peeled and grated
  • 2 garlic cloves, peeled and grated
  • 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

For Serving (Optional)

  • Steamed white rice
  • Toasted sesame seeds

Instructions

  1. Press the Tofu: Place 3 layers of paper towels or a clean kitchen towel on a plate. Set the tofu block on top, then cover with another 3 layers of towels. Place a heavy can or skillet on top to press out moisture. Replace towels as they get soaked and pour off excess water. Press for 30 to 45 minutes to ensure tofu is properly drained.
  2. Prepare Vegetables and Sauce: Preheat oven to 425°F (220°C) and arrange a rack in the center. Cut the red onion and bell peppers into 1-inch pieces. In a medium bowl, grate the ginger and garlic. Add 1/3 cup pineapple juice, vegetable broth, rice vinegar, soy sauce, ketchup, light brown sugar, and 1 tablespoon cornstarch. Whisk together until well combined.
  3. Coat Tofu: Break or cut the pressed tofu into rough 1-inch cubes. Transfer to a large bowl and season with 1 teaspoon kosher salt. Drizzle with 1 tablespoon oil and gently toss to coat. Sprinkle the remaining 1/3 cup cornstarch over the tofu and toss gently until all pieces are evenly coated.
  4. Bake Tofu: Arrange the tofu cubes on a parchment-lined baking sheet in a single layer. Drizzle with 2 tablespoons oil. Bake for 25 to 30 minutes, turning halfway through, until tofu is light brown and crisp.
  5. Sauté Vegetables: When tofu has about 12 minutes left, heat the remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers, season with salt, and toss to coat vegetables with oil. Cook, stirring frequently, until vegetables start to soften and blister, about 4 to 5 minutes. Remove vegetables from skillet and set aside.
  6. Make the Sauce and Combine: Reduce heat to medium and whisk the sauce mixture to reincorporate cornstarch. Pour into the skillet and bring to a simmer, cooking until slightly thickened, about 4 minutes. Add the sautéed vegetables, baked tofu, and pineapple chunks. Toss everything to coat evenly with the sauce.
  7. Serve: Divide steamed white rice among bowls. Spoon the tofu and vegetable mixture over the rice. Sprinkle with toasted sesame seeds if using, and serve immediately.

Notes

  • Pressing tofu extensively is key to achieving a crispy texture when baking.
  • Use neutral oil like vegetable or canola oil for higher smoke point during baking and sautéing.
  • Adjust the sweetness or tanginess of sauce by increasing or decreasing brown sugar and rice vinegar to taste.
  • Feel free to swap the vegetables for others like snap peas or carrots based on preference or seasonality.
  • For a gluten-free version, use tamari instead of soy sauce and ensure ketchup is gluten-free.

Keywords: sweet and sour tofu, baked tofu recipe, vegetarian Asian dish, plant-based dinner, pineapple tofu, crispy tofu recipe

Find it online: https://flavorsbymaya.com/sweet-and-sour-tofu-recipe/