Absolutely, enjoy a vibrant fusion of textures and bold flavors with this creative vegan tofu dish. Crispy fried tofu mingles with fresh bell peppers, savory onions, and sweet pineapple under a zesty sauce enriched with garlic, ginger and maple syrup notes. Perfect for those craving a playful, balanced taste adventure.

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I’ve been testing this Sweet & Sour Tofu recipe and I can say it’s one of the best vegan tofu recipes – it’s SO FLAVORFUL and packs an excellent nutritional punch. I start with 14 oz of firm tofu, pressed and cut into cubes then dusted with 1/4 cup cornstarch, salt and pepper.

Frying in 2 tablespoons vegetable oil gives the tofu a satisfying crunch. I add red and green bell peppers along with a medium chopped onion and fresh pineapple chunks which not only add a burst of color, but they also provide vitamins and enzymes that aid in digestion.

For the sauce, I mix rice vinegar, pineapple juice, soy sauce, maple syrup, tomato ketchup, minced garlic and ginger; then I thicken it with a slurry of cornstarch and water. I like that this recipe fits well with healthy low carb, high protein vegetarian recipes while still tasting great.

Enjoy experimenting with this nutritious and tangy dish.

Why I Like this Recipe

I really love how the tofu turns out super crispy from the cornstarch dusting and frying process. It’s amazing how each cube gets that perfectly crunchy exterior even though it’s still so soft on the inside.

The bold mix of sweet and sour flavors really hooks me. The sauce with its blend of rice vinegar, pineapple juice, soy sauce, and a touch of maple syrup creates a perfect balance that makes every bite exciting.

I also appreciate the colorful veggies in the recipe. The red and green bell peppers, onions, and pineapple not only add great texture but make the dish look as good as it tastes.

Finally, I dig that it’s a vegan dish that packs a ton of flavor. It shows that simple, plant-based ingredients can create an awesome, satisfying meal without being boring.

Ingredients

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Firm tofu offers high protein and essential minerals; it forms a hearty base.
Pineapple chunks bring natural sweetness and tang along with dietary fiber and vitamin C.
Red bell pepper is rich in antioxidants and vitamins, adding a fresher taste.
Green bell pepper offers crunch and balanced flavor while improving vitamin intake.
Onion gives a savory depth and is a natural source of dietary fiber.
Rice vinegar lends a sour kick that perfectly balances the maple syrup sweetness.
Maple syrup offers natural sweetness with a touch of caramel flavor in the sauce.
Soy sauce provides salty depth that enhances tofu and vegetables flavour.

Ingredient Quantities

14 oz firm tofu, pressed and cut into cubes

1/4 cup cornstarch for dusting

Salt and pepper to taste

2 tablespoons vegetable oil for frying

1 red bell pepper, cored and cut into chunks

1 green bell pepper, cored and cut into chunks

1 medium onion, roughly chopped

1 cup pineapple chunks (fresh or drained if canned)

For the sauce: 1/3 cup rice vinegar

For the sauce: 1/4 cup pineapple juice

For the sauce: 3 tablespoons soy sauce

For the sauce: 3 tablespoons maple syrup

For the sauce: 2 tablespoons tomato ketchup

For the sauce: 2 garlic cloves, minced

For the sauce: 1 teaspoon minced ginger

For the sauce: 1 tablespoon cornstarch mixed with 2 tablespoons water

How to Make this

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1. Preheat a large non-stick pan over medium-high heat and in a bowl toss the tofu cubes with cornstarch, salt and pepper so they get a good dusting.

2. Add the vegetable oil to the pan and fry the tofu until its golden and crispy on all sides then take it out and set aside.

3. In the same pan add the chopped onion along with the red and green bell peppers and stir fry for about 3 minutes until they start to soften.

4. Toss in the pineapple chunks and cook for another minute so they heat through.

5. Meanwhile in a small bowl mix together the rice vinegar, pineapple juice, soy sauce, maple syrup, tomato ketchup, minced garlic, and minced ginger.

6. Stir in the cornstarch mixture (cornstarch mixed with water) into the sauce mix and whisk until everything is combined.

7. Pour the sauce into the pan with the veggies and pineapple, bring the mix to a simmer and let it cook for about 1 to 2 minutes until it starts to thicken.

8. Return the fried tofu back into the pan and gently toss to coat all the tofu pieces with the sauce.

9. Allow everything to simmer together for another minute so the flavors meld well.

10. Serve hot with rice or your favourite side and enjoy your flavor packed sweet and sour tofu!

Equipment Needed

1. A large non-stick pan for frying and stir frying all the ingredients
2. A mixing bowl to toss the tofu cubes with cornstarch, salt, and pepper
3. A spatula or tongs for turning and removing the tofu from the pan
4. A knife for chopping the onion and bell peppers
5. A cutting board to safely chop all the veggies and pineapple
6. A small bowl to mix the sauce ingredients so everything combines nicely
7. A whisk to blend the sauce mixture with the cornstarch slurry
8. Measuring cups and spoons to correctly measure all the liquid ingredients

FAQ

Q: How do I press the tofu? A: Its best to press it for at least 30 mins to squeeze out extra water. That'll make it crispier when fried.

Q: Why dust tofu with cornstarch? A: Dusting the tofu helps develop a light crunch and seals in the flavor when its fried.

Q: Can I mix up the veggies a bit? A: Sure, you can swap bell peppers or even add another vegetable if you like the change in taste.

Q: When is the sauce done? A: The sauce gets thick when it coats the tofu evenly. Cook it a minute or two stirred constantly until you see that it thickens.

Q: Can I bake the tofu instead of frying? A: Yes you can. Baking will work but the texture will be a little different, more soft compared to the crispy fried version.

Sweet & Sour Tofu – Six Vegan Sisters Recipe Substitutions and Variations

Instead of firm tofu, you can use extra-firm tofu or even try tempeh if you’re looking for a bit more chew in your dish.
If you dont have cornstarch for dusting, all-purpose flour or rice flour can work just as well to help crisp up the tofu.
Missing vegetable oil? Canola oil or coconut oil is a good swap, but remember coconut oil might add a slight flavor twist.
If you dont have rice vinegar, apple cider vinegar can be a decent substitute to keep that tangy bite in the sauce.
No soy sauce on hand? Coconut aminos is a neat alternative that gives a similar taste, though it’s a bit sweeter.

Pro Tips

1. Make sure you press the tofu really good so its not watery before you dust it in cornstarch, otherwise it might not get as crispy as you want it to be.
2. Dont crowd your pan when frying the tofu. If the cubes are too close together, they’ll steam instead of fry and never crisp up properly.
3. When stir frying the veggies, keep an eye on them so they keep some crunch, overcooking them can make everything mushy.
4. Give the sauce a good vigorous whisk while mixing so the cornstarch dissolves completely and you dont get any lumps in your sauce.