Sweet and Sour Tofu Recipe (Vegan) (2024)

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Crispy Tofu

• 1 16 ounce block of firm or extra firm tofu, pressed, and torn into 1 to 2 inch pieces*
• 1 tablespoon soy sauce, gluten free if needed, or liquid aminos or tamari
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/3 cup cornstarch
• 1/4 cup oil for frying

Sweet and Sour Sauce

• 1/2 cup sugar, I use cane sugar, you can use brown or any granulated
• 1/4 cup ketchup
• 1/4 cup vinegar, preferably rice or white
• 1/4 cup water
• 1 tablespoon soy sauce, gluten free if needed, or liquid aminos or tamari
• 1 teaspoon garlic powder
• 1 medium bell pepper, chopped
• 1/2 cup chopped/cubed pineapple
• 1/2 medium red onion, chopped
• 1/2 tablespoon sesame seeds, for garnish
• chopped scallion, for garnish

Crispy Tofu

• In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the garlic powder, sea salt, ground black pepper and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the cornstarch.

• Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes.Feel free to do this in batches if desired. Remove tofu pieces and set aside.

  See Also

  5 Easy Marinades for Tempeh (Meal Prep Friendly) - Okonomi Kitchen

Sweet and Sour Sauce + Putting it All Together

• In the same pan, lower the heat to over medium-high heat, and add in the onions, pineapples and bell peppers.

• Saute until the onions are translucent and the pineapples are slightly browned, about 5 minutes.

• In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined.

• Pour in the sauce over the veggies. Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Add back in the crisped up tofu, and stir to combine. Taste test and add more sugar or soy sauce if you desire. Remove from heat until needed.

• Remove from heat and top with sesame seeds and chopped scallions. Serve and enjoy!

I love enjoying this with some noodles or some hot rice, or fried cauliflower rice. It makes extra gravy on purpose!

*To tear tofu:

Take your pressed tofu and slice it in half length wise (so you end up with two large slices the same length and width as the original). Tear the tofu into 1 to 2 inch cubes. I like to use a ruler to help me measure the first tear, then use that as a guide, but it doesn't have to be exactly 1 to 2 inches.

You can also cube the tofu, but tearing it into pieces creates more edges for sauce and crispiness!

Author: Jessica Hylton