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This sweet and sour tofu recipe features tofu that is crispy around the edges, coated in a glossy homemade sauce, and ready in about 30 minutes. Made with Big Mountain Soy-Free Tofu, colorful peppers, and a simple sweet and sour sauce, it’s an easy weeknight dinner that tastes like your favorite takeout but is easy to make at home.
If you love this recipe, you’ll probably like my lemon tofu recipe; they have a similar vibe.
Why This Recipe Works
This recipe uses cornstarch to create a light coating on the tofu that helps it brown nicely in a skillet. The tofu crisps in just a little oil before being tossed in a homemade sweet and sour sauce made from basic pantry staples.
Using Big Mountain Soy-Free Tofu gives this dish a firm texture while making it suitable for anyone avoiding soy-based tofu. If you don’t have a soy allergy, regular tofu would work perfectly in this recipe.
Ingredients
This is a brief overview of the ingredients used in this recipe, followed by substitution ideas. Read the recipe card below for exact measurements.
For the Tofu
- Big Mountain Soy-Free Tofu: This extra-firm tofu keeps its shape well while cooking and develops a crispy exterior.
- Cornstarch: Creates a light coating that helps the tofu brown and gives the sauce something to cling to.
- Soy Sauce: Adds savory flavor to balance the sweetness of the sauce. Use regular soy sauce rather than dark soy sauce.
- Cooking Oil: Helps crisp the tofu.
- Garlic Powder: Adds savory flavor throughout the coating.
- Onion Powder: Gives the tofu more depth of flavor.
- Salt: Enhances all of the flavors.
- White Pepper: Adds a subtle warmth that works especially well in takeout-style dishes.
For the Sweet and Sour Sauce
- Ketchup: Forms the base of the sauce and provides sweetness, acidity, and color.
- Brown Sugar: Adds rich sweetness with a slight caramel flavor.
- White Vinegar: Gives the sauce its signature tangy taste.
- Cold Water: Helps thin the sauce before thickening.
- Cornstarch: Thickens the sauce into a glossy coating.
Variations
- Add pineapple: Stir in pineapple chunks during the last minute of cooking.
- Extra vegetables: Broccoli, carrots, snow peas, or zucchini all work well.
- Spicy: Add sriracha or red pepper flakes to the sauce.
- Lower sugar: Reduce the brown sugar slightly for a tangier sauce.
- Sweeter: Add another tablespoon of brown sugar for a sweeter sauce.
Instructions
- Coat the tofu
Pat the tofu dry and cut it into bite-sized cubes.
In a large bowl, toss the tofu with the cornstarch, soy sauce, oil, garlic powder, onion powder, salt, and white pepper until evenly coated.
- Make the sauce
Whisk together the ketchup, brown sugar, vinegar, and the cornstarch mixed with cold water until smooth.
Set aside.
- Cook the rice
Prepare your rice according to the package directions while the tofu cooks.
- Cook the vegetables
Heat a large skillet over medium-high heat.
Add the onions and cook for about 3 to 4 minutes until softened.
- Brown the tofu
Add the coated tofu to the skillet.
Cook for 3 to 4 minutes without stirring too much so the coating can brown.
Flip the tofu pieces.
Add the peppers and continue cooking for another 4 minutes until the peppers are just tender and the tofu is golden.
- Add the sauce
Give the sauce another quick whisk and pour it into the skillet.
Cook for about 1 minute, stirring gently, until the sauce thickens and coats everything evenly.
Serve over rice and garnish with sliced green onions and sesame seeds.
What to Serve with Sweet and Sour Tofu
Serve this tofu over fluffy jasmine rice or brown rice to soak up every bit of the sweet and sour sauce.
Jacqueline’s Tips for Making This Recipe
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium heat or microwave until hot.
The tofu will soften slightly after refrigeration, but the flavor remains delicious.
Frequently Asked Questions
Yes. Extra-firm tofu works well if you don’t need the recipe to be soy-free. Press it for at least 20 minutes before cooking to remove excess moisture.
Yes. Bake the coated tofu at 425°F for 25 to 30 minutes, flipping halfway through, before tossing it with the sauce.
More Tofu Recipes
If you’ve made this Sweet and Sour Tofu recipe or another recipe on My Plant-Based Bowl, I’d love it if you’d leave a comment with a recipe rating. I’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Sweet and Sour Tofu Recipe
Ingredients
Tofu
- 340 g Tofu, cubed, I use Big Mountain Soy-Free
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon neutral cooking oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon white pepper
Sauce
- ¼ cup ketchup
- ¼ cup brown sugar
- ¼ cup white vinegar
- ¼ cup cold water
- 1 tablespoon cornstarch
For Serving
- Cooked rice
- Green onions
- Sesame seeds
Instructions
- Toss the tofu with the cornstarch, soy sauce, oil, garlic powder, onion powder, salt, and white pepper.
- Whisk together the ketchup, brown sugar, vinegar, water, and cornstarch until smooth.
- Cook the rice according to package directions.
- Heat a large skillet over medium-high heat and cook the onions for 3 to 4 minutes.
- Add the tofu and cook for 3 to 4 minutes until browned.
- Flip the tofu, add the peppers, and cook another 4 minutes.
- Pour in the sauce and cook for about 1 minute until thickened.
- Serve over rice with green onions and sesame seeds.
Notes
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