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.
YES on Deliciousness
YES on flavour
YES on consistency
YES on easy to make
YES on quick to prepare
YES on affordable
YES on easy to make
Big ups Jessica
One Love
Made this tonight for dinner, it was delicious!
This turned out great! Thank you, so much!!
I eyeballed the measurements, and it turned out delicious, nonetheless. The tofu looked amazing, but I’m afraid it completely softened once it touched the sauce. But it still tasted good.
I made this first batch with star anise rice. (I pretty much always cook rice with an organic star anise, if the meal is even remotely Asian inspired.) And, for me, it really augmented the taste.
The main thing I did wrong was add too much tamari to the sauce. While the end result was still delicious, it was a bit too salty. I’ll just note that for the next time I make this recipe (‘cause I will make it again!!), and still don’t measure. 😉
Best version of fried tofu I’ve had yet. Thank you.
Made this for dinner,was not sure what to expect really with online recipes, but this was great. So yummy, delicious. Agree with the rest of the comments. Better than a take away and ripping the tofu is a game changer!
wow thank you. I’m not a cook by any means but I gave it a go for my vegan family. They all loved it. Thank you so much.
My first time cooking with tofu and it turned out delicious! I will add more pineapple next time. I really like pineapple in my sweet and sour.
Please please please can you also put grams and m/l we have NO IDEA WHAT CUPS ARE IN THE UK AND EUROPE xxxx THANK YOU
Hi Izzy,
I’m on maternity leave right now so I wouldn’t be able to calculate this right now but when I can I will! Hopefully someone may be able to respond to this soon with measurements and I can add and approve!
Hi, Izzy. Are you okay with teaspoon and tablespoon measurements? Weights of spices are really tiny and it’s hard to be accurate. I can do grams and ml of the main ingredients for you, easy peazy.
Recipe in metric units
Ingredients
CRISPY TOFU
1 block (450 g) 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
40 g cornstarch
60 ml oil for frying
SWEET AND SOUR SAUCE
120 g sugar, I use cane sugar, you can use brown or any granulated
60 ml ketchup
60 ml vinegar, preferably rice or white
60 ml 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
This was sooooo good! Perfect weeknight dinner.