Sweet And Sour Tofu (Print-Friendly Version)
Crispy tofu in tangy sauce with pineapple and peppers. Quick, bold, 100% plant-based.
# What You'll Need:
→ Main Ingredients
01 -
16 oz extra-firm tofu, drained and pressed 20 minutes
02 -
4 tbsp cornstarch, divided
03 -
2 tsp kosher salt, divided
04 -
1 tsp fresh cracked black pepper
05 -
3 tbsp vegetable oil
06 -
½ cup vinegar
07 -
½ cup water
08 -
⅓ cup ketchup
09 -
¼ cup granulated sugar
10 -
¼ cup pineapple juice, from canned pineapple chunks
11 -
1 tsp red pepper flakes, optional
12 -
6 oz canned pineapple chunks, drained
13 -
1 small white onion, chopped
14 -
1 small red bell pepper, chopped
15 -
1 small green bell pepper, chopped
16 -
1 jalapeño, deseeded, deveined, diced, optional
17 -
8 cloves fresh garlic, minced
→ For Serving
18 -
White rice
19 -
Toasted sesame seeds, optional
20 -
Sliced green onion, optional
# How to Make It:
01 -
Tear tofu into ½-inch bite-sized pieces. Toss with 2 tbsp cornstarch and 1 tsp salt.
02 -
Heat vegetable oil in a large wok over medium-high heat. Fry tofu until golden and crispy, about 6–8 minutes. Drain on paper towels.
03 -
Whisk vinegar, water, ketchup, pineapple juice, remaining 2 tbsp cornstarch, red pepper flakes, and 1 tsp salt in a small bowl. Set aside.
04 -
In the same wok, stir-fry pineapple, onion, bell peppers, and jalapeño over medium-high until onions are translucent and peppers slightly tender, about 4 minutes. Add garlic and sauté 1–2 minutes until fragrant.
05 -
Pour sauce into wok and simmer until thickened and reduced by one-third, about 5–6 minutes. Return tofu to wok, toss to coat evenly, and cook 2–3 minutes until heated through.
06 -
Serve hot over white rice. Garnish with toasted sesame seeds and sliced green onions if desired.
# Additional Tips:
01 -
Tearing tofu instead of slicing increases surface area for crispiness and sauce absorption.
02 -
Press tofu thoroughly to remove excess moisture for a better crispy texture.
03 -
Avoid overcrowding the pan to maintain tofu crispiness during frying.