Sweet and Sour Tofu

Name: Sweet and Sour Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g firm tofu (pressed and cubed into 1-inch pieces); 3 tbsp cornstarch (divided — 2 tbsp for coating tofu, 1 tbsp for sauce slurry); 3 tbsp oil for frying (for pan-frying tofu); 1 pcs bell pepper (large, cut into 1-inch chunks); 1 pcs onion (medium, cut into wedges); 1 cup pineapple chunks (fresh, cut into bite-sized pieces, or canned in juice and drained); 3 pcs garlic (cloves, minced); 1 inch ginger (peeled, grated); 2 tbsp soy sauce; 2 tbsp rice vinegar; 3 tbsp ketchup; 1 tbsp sugar; 3 tbsp water (for sauce slurry); 1 pinch salt; 2 pcs scallion (thinly sliced, for garnish); 1 tsp sesame seeds (for garnish)

RATING

4.4/5(72)

TASTE SCORE

9/10

Crispy golden tofu cubes tossed with colorful bell peppers and juicy pineapple in a glossy, tangy-sweet sauce. This takeout favorite comes together in 30 minutes and tastes even better than the restaurant version, with perfectly balanced flavors that cling to every bite.

PREP

15m

COOK

15m

SERVES

1 CUP

261 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Press and cube the tofu.
1.Drain tofu and wrap in paper towels. Place a plate or small cutting board on top and press gently for 10 minutes to remove excess moisture.
2.Cut pressed tofu into 1-inch cubes.
mix · ~2 min
Make the sweet and sour sauce.
1.In a small bowl, whisk together soy sauce, rice vinegar, ketchup, and sugar until sugar dissolves.
2.In a separate tiny bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry. Set both aside.
prep · ~1 min
Coat the tofu.
1.Toss tofu cubes in a bowl with the remaining 2 tablespoons cornstarch and a pinch of salt.
2.Shake off any excess cornstarch — just a light, even dusting is all you need.
fry · ~8 min
Pan-fry the tofu until golden.
1.Heat 3 tablespoons oil in a wok or large skillet over medium-high heat until shimmering.
2.Add tofu cubes in a single layer and fry 3-4 minutes per side, turning gently, until golden and crisp on all sides.
3.Transfer tofu to a plate lined with paper towels and set aside.
TIPDon't crowd the pan — work in batches if needed. Overcrowding steams the tofu instead of crisping it.
other · ~4 min
Stir-fry the vegetables.
1.In the same wok over medium-high heat, add bell pepper chunks and onion wedges.
2.Stir-fry for 2-3 minutes until vegetables are just tender but still vibrant and crisp.
3.Add garlic and ginger and stir-fry 30 seconds until fragrant.
TIPKeep the vegetables crisp-tender — you want a fresh crunch against the soft tofu.
mix · ~3 min
Bring the dish together.
1.Add pineapple chunks and the fried tofu back to the wok.
2.Pour in the prepared sauce mixture and toss everything together.
3.Give the cornstarch slurry a quick stir, then drizzle it into the wok.
4.Toss continuously for 1-2 minutes as the sauce thickens and coats everything in a glossy shine.
TIPAlways re-stir the cornstarch slurry right before adding — it settles quickly.
garnish
Garnish with sliced scallions and sesame seeds. Serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 10 minutes to remove excess moisture — this ensures a crispy exterior.
2
Use a well-seasoned wok or a non-stick skillet to prevent the tofu from sticking during pan-frying.
3
Toss the tofu gently when turning to avoid breaking the cubes and losing the coating.
4
Add the cornstarch slurry gradually while tossing — this prevents clumps and gives a silky sauce.
5
Stir-fry bell peppers and onion just until tender-crisp — they will soften slightly in the hot sauce.
6
If using canned pineapple, always drain it well so the sauce doesn't become watery.
7
Serve the dish immediately after cooking — the tofu stays crispiest when fresh.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten-free

Replace soy sauce with tamari or coconut aminos. All other ingredients are naturally gluten-free, making this an easy adaptation for gluten-sensitive diners.

spicy

Spicy

Add 1-2 teaspoons of sriracha or chili garlic paste to the sauce for a fiery kick. This balances the sweetness and adds heat without overwhelming the tangy-sweet profile.

low oil

Low-oil

Skip the pan-frying and bake the cornstarch-dusted tofu at 220°C (425°F) for 20 minutes, flipping halfway. This reduces oil while maintaining a crunchy texture.

vegetable loaded

Vegetable-loaded

Add snap peas, broccoli florets, or julienned carrots during the stir-fry step. These vegetables hold up well and add more color and nutrients to the dish.

HEALTH BENEFITS