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.
Great recipe, thanks! My husband doesn’t love tofu, and I have been trying various recipes he would enjoy. He really liked this, so this will be a regular in our home.
Couple of tweaks I made for my taste – half the sugar, added a spicy paste, fish sauce and some asian spices. I used orange juice instead of pineapples, and it worked just fine for the fruity note.
Thanks again!
This is amazing! Thank you.
You’re welcome Gaile! Thank you for commenting.
This was excellent! We airfried the tofu because that’s how we roll, but sauce was so good! We cheated and added some cornstarch to the sauce instead of waiting for it to reduce. Would make this again for sure—totally tastes like take out
So happy to hear you enjoyed Colette!!
On a whim, my fiancé suggested sweet and sour tofu. I have never liked it, but thought I’d give it another chance. My fiancé loved it. I mean really loved it. I didn’t mind it either. We will definitely make it again. The recipe is quick and easy, which makes it great for a weeknight meal.
I love this recipe! I will be making again and again! I added broccoli and red peppers. 😋
Love it!
I’ve been looking for a good sweet and sour tofu recipe for years and I’ve finally found it. It’s so good! Thank you.
LOVED it! Now our favorite tofu recipe. The only thing I changed was adding the tofu back after thickening the sauce with the veggies as I was afraid the tofu might get soggy otherwise. It was amazing and restaurant quality! Thank you!
Thank you for the recipe and the tip to tear (instead of cut) the tofu for extra crispy edges. I recall reading that in the past but this is the first time trying it in a pan fried dish. It really added to the tastiness of this dish and my vegetarian teenager loved it. I modified this recipe a bit to follow more traditional Chinese cooking norms: (1) I replaced black pepper with white pepper (as most traditional dishes use white pepper and it really adds an extra something); and (2) I added about 1T cornstarch and 1T water to the cold sauce mix (as using cornstarch+water as a sauce thickener is common in homestyle Chinese cooking), and waited until the sauce started thickening before adding the tofu back into the pan. I removed the tofu as soon as the sauce fully wrapped around the pieces, maybe no more than a minute. The shorter time the tofu spent in the sauce in the pan helps the tofu retain more crispness. Since I used canned pineapples, I also used the pineapple juice in place of the water just because it was handy.
Thanks again for posting this recipe. I look forward to trying more of your recipes.
This is absolutely delicious even if you are not a fan of tofu you will love this i served with plain rice and will definitely be cooking this again
Thank you so much for this incredible review Justine.