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.
omg this tofu was amazing! I love any kind of chinese/stir fry recipes- this one was delish! The tofu turned out so crispy and that sauce is so good!! My fiance and I both LOVED this! Will def add to our rotations of dinners! Paired it over some brown rice and it was perfect! 🙂
We’re so happy that you and your fiancé enjoyed this recipe! Thank you so much for reading and leaving such a nice comment!
Loved it! We are not vegan/vegetarian but strive to make more meatless meals and recipes like this make it a lot easier! Only change I made was to add in broccoli. Perfect balance of the sweet and sour flavor.
We’re so happy that you enjoyed this recipe Tiffany! Thank you so much for reading and leaving such a nice comment!
This recipe was quick and easy. So delicious and kid-friendly. Note that after you crisp up the tofu, take it OUT of the pan and cook your veggies. You add it back at the end – I missed that and my tofu was less crispy. Will fix it next time. Thank you, Jessica!
Awesome we’re so happy you enjoyed it KHM! Thanks so much for reading!
So good! Definitely scratches that fast food Chinese itch.
Awesome we’re so happy you enjoy it Maria! Thanks so much for reading!
Pretty sure this is officially my favorite recipe EVER. The sweet and sour balance is perfect along with the crispness of the tofu. I even used the sauce for my husband’s chicken and he loved it (which is saying something, he is notoriously picky). I will definitely be making this super frequently!
This was incredible cannot say enough good things about this and cannot wait to make again!
Made this tonight as written. Everyone loved it kids included! Thank you 😊
We’re so happy that you enjoyed this recipe Martha! Thank you so much for reading and leaving such a nice comment!
This was delicious!! I know it says 4 servings but we definitely polished it off in one night hahaha. Haven’t had sweet & sour anything since going gluten-free ~10 years ago, so this was such a treat! Very easy to make and simple ingredients, but the flavour combination was spot on.
I did have some trouble getting the tofu crispy – the tofu kind of fell apart, and the cornstarch didn’t want to stick to it. It still tasted awesome, but I wasn’t sure if you had any suggestions for keeping the tofu from falling apart during tossing (or if it was just the type of tofu I bought?) and keeping the cornstarch on it so it gets crispier!
Also, since finding your blog last week I’ve made the lentil balls, pancakes, and sweet & sour tofu, all of which were great, so you’re about to get a bunch of reviews from me 🙂 x
This recipe is so delicious! I made it for the first time last night and my 7 year old immediately insisted I put this on our permanent dinner rotation. I even convinced my 4 year old to try it and he loved it too! That’s high praise from my picky vegan kiddos! And it’s way easier than I imagined. Thank you!
Absolutely fabulous, I used coconut sugar that I buy for your other recipes and it worked a treat! Love the simplicity of the recipe and the depth of the flavours and the ease with which it comes together, great recipe. Served it with rice noodles, bean sprouts and pak choi.