Sweet and Sour Tofu Recipe (Vegan)
This Sweet and Sour Tofu is one of my favourite comfort foods ever of my favourite takeout! The tofu is crisp with a perfect texture and the sweet and sour sauce is unbelievably delicious! It comes together quickly and tastes amazing as meal prep too!
I’ve been making this sweet and sour sauce since the beginning of ‘Jessiker Bakes’. The first version of JITK, and where I started experimenting with savoury dishes. 10 years later (the sauce was always vegan) I’ve modified it a bit, made the entire dish vegan, and I am finally re-sharing it! I can’t count how many times I’ve made this but it is our #1 go to COMFORT meal.
None of my local Asian restaurants make sweet and sour tofu. Which is a bummer, but also motivation to make my own. Let me tell you – it is INCREDIBLE! The first time I made it for a blog recipe, Gav and I finished it all that night. I say that with pride. It embodies all the flavours you would expect from a sweet and sour sauce – sweet, tangy, umami filled and so rich in colour and flavour. It comes with my favourite usual add-ins of bell peppers, onions and pineapples, and of course, crispy tofu.
How to Make Tofu Crispy
After years of making tofu, I’m proud to say we know how to make it perfectly crispy. The short answer is: cornstarch. I go into full detail in my How to Cook Tofu 101 blog post, and I highly recommend that you read it. Cornstarch crisps up the tofu while wicking out any excess liquid. It’s also gluten free so works well for that.
My second tip is to always, always press your tofu. I also say it in my how to cook tofu 101 blog post, it’s not tofu’s job to have flavour. It’s up to us to season it, in fact, I’m glad it barely has a flavour. It takes on anything you want it to. Removing the liquid from tofu allows it space to absorb all the flavour you want it to have. Those two, plus a nice hot pan to crisp it up in will create perfect tofu for this dish and beyond!
Can’t have tofu?
If you’re allergic to soy, this recipe works perfectly on cauliflower too! Just bread it and crisp it up like in my orange cauliflower dish, then finish it like I do in this recipe in the pan. You could also do this on mushrooms or tempeh.
Related Recipes
- General Tso Tofu
- Sweet and Sticky Orange Cauliflower Bites
- Orange Air Fryer Tofu
- Easy Baked Tofu
- Tofu and Veggie Stir Fry
Sweet and Sour Tofu Recipe (Vegan)
Ingredients
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
Instructions
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.
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!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This recipe was a turning point in our family into liking tofu! It took many attempts but this just hit the spot!
There was some apprehension in my house when I suggested making sweet and sour with tofu, but this recipe threw all worries to the side because of how great this dish is! It has now become a regular feature in our home. Other than pressing the tofu some time before you cook this, the dish comes together so quick and is so satisfying that bought sweet and sour is probably never going to be as satisfying.
I have tried multiple recipes to make sweet and sour tofu trying to find the best one along the way and this recipe has won my heart over. I love how you go in depth when explaining the process of each step. 5/5 👍
This was absolutely fabulous! My meat loving husband said this was so good, he didn’t even miss the chicken! He actually prefers the crispy tofu! Both my kids loved it as well. This was so easy and delicious, it will be a weeknight winner until I die. Thank you for the recipe!!
OMG this recipe! It’s heaven! I had no pineapples at home so used some mangos, still so good! Thank you for sharing!
Simple but delicious, will make again. Tweaked a couple things, added teaspoon of 5 spice powder to the Tofu seasoning. Added additional vegetables, some broccoli, and carrots all cut small, and used sweet onion because it’s what I had. Added clove of minced garlic and knob of minced fresh ginger to veg after sautéed for a bit. Also had some canned cherries, added about 1/4 cup for sweetness. Key is breaking up tofu by hand so it’s somewhat irregular, and getting nice and crisp when frying so the sauce can get in the nooks and crannies. Good base recipe to experiment!
Omg!! I am in heaven. I recently started a no grains, no dairy, no rice plan to bring down the inflammation in my body. It has been hard not being able to enjoy some of my most favorite foods.
I made your recipe today and WHOA!!!! The tofu tastes exactly like chicken. It’s crispy and hard like fried chicken! I literally danced when I tasted my finished product!!
Thank you so much!!!!!!
This recipe was simple and really great! The only change I made was to reduce the sugar in the sauce by a little bit. The flavor balance on this was delicious – definitely better than any take out sweet n sour I’ve had. I can’t wait to use this same tofu technique with a General Tso sauce, too! Thanks Jessica!
wow, wow, wow! Amazing recipe! I just made it and I have to say it’s the best way to fry/crisp up tofu, and the sauce, yummy and lots for leftovers. I added carrots to this recipe because I love carrots in sweet’n’sour. Thank-you for sharing this keeper recipe!
Made this today, such an easy recipe to follow and it was delicious 😋 followed your instructions on how to prep tofu and it was a game changer, came out so crisp! Thanks, will be making regularly 👍