March 25, 2026
Sweet and Sour Tofu
Inspired by a classic takeout favorite, this sweet and sour tofu has crispy tofu pieces, pineapples, bell peppers, and onions swimming in a delicious sweet and savory sauce. Serve over white rice for a meal that everyone will love!
Table of Contents
what is sweet and sour tofu? why you’ll love this sweet and sour tofu jump to recipe video step- by-step instructions tips and faqsSweet and Sour Tofu (Better Than Takeout!)
Inspired by a classic takeout favorite, this Sweet and Sour Tofu is packed with crispy tofu, juicy pineapples, and colorful bell peppers tossed in a tangy, sweet, and savory sauce. Serve it over fluffy white rice for a satisfying meal that’s better than takeout!
What is Sweet and Sour Tofu?
This sweet and sour tofu is inspired by one of my favorite Chinese takeout dishes, Sweet and Sour Chicken. Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour comes from《烧尾宴食单, a menu of the food served in Tang Dynasty festivals written in 708. It included many sweet and sour dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house; one of them is the iconic Chinese dish sweet and sour spare ribs.
Cantonese sweet and sour sauce is the direct ancestor of the sauce of the same name in the West, and was originally developed for sweet and sour pork. The late renowned chef from Hong Kong, Leung King, included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce.
This Sweet and Sour Tofu recipe takes inspiration from the beloved dish but swaps out the chicken for crispy tofu, making it a plant-based, high-protein alternative that delivers all the same flavors with a vegan twist!
Why You’ll Love This Sweet and Sour Tofu
✔ Crispy, flavorful tofu: If you’re new to cooking tofu, this is the perfect recipe! The tofu is perfectly crispy on the outside while staying tender on the inside.
✔ Sweet, tangy sauce: A perfect balance of vinegar, pineapple juice, and ketchup creates an umami-packed sauce that’s tangy, savory, sweet, and spicy!
✔ Packed with veggies: Bell peppers, onions, and jalapeños add crunch and color.
✔ Quick and easy: Ready in about 30 minutes for a weeknight-friendly meal.
✔ Better than takeout: Healthier, fresher, and 100% plant-based!
How to Make the Sweet and Sour Tofu
1. Prepare and Cook the Tofu:
Tear the tofu into 1/2-inch bite-sized pieces and place in a shallow bowl. Sprinkle 2 tablespoons cornstarch and 1 teaspoon salt, then toss to coat evenly.
Next, heat 3 tablespoons of oil in a large wok or pan over medium-high heat. Once hot, add tofu and cook, tossing occasionally, until golden-brown and crispy (6-8 minutes). Remove tofu and set aside on a paper towel-lined plate.
2. Make the Sauce:
In a small bowl, whisk together vinegar, water, ketchup, pineapple juice, red pepper flakes, cornstarch, and salt. Set aside.
3. Stir-Fry the Pineapple & Vegetables:
Using the same wok, add pineapples, onion, bell peppers, and jalapeño over medium-high heat. Stir-fry until onions are translucent and peppers soften slightly, 4- to minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
4. Simmer the Sauce and Combine Everything:
Pour in the sweet and sour sauce and let it simmer until thickened and reduced by one-third (5-6 minutes).
Return the crispy tofu to the pan, tossing to coat in the sauce. Cook for 2 to 3 minutes until heated through.
5. Serve and Enjoy!
Serve immediately over white rice, garnished with sesame seeds and green onions. Enjoy!
Tips and FAQs
- Tear the tofu instead of cutting it: This creates more surface area for crispy edges and the sauce to coat.
- Press the tofu: to remove excess moisture for the crispiest results.
- Cook the tofu in batches: to ensure crispy tofu pieces, avoid overcrowding the pan.
Can I air-fry or bake the tofu instead of frying it?
Yes! Air-fry at 400°F for 15 minutes, shaking halfway. For baked tofu, roast at 425°F for 25 minutes, flipping halfway.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Can I make this sweet and sour tofu ahead of time?
Yes! Store the tofu and sauce separately in the fridge for up to 3 days. Reheat in a pan for best results.
How do I prevent the tofu from getting soggy?
Absolutely! Fresh pineapple adds great flavor, but you’ll need to use pineapple juice for the missing canned pineapple juice.
More Tofu Recipes to Try:
- Black Pepper Tofu
- Bang Bang Tofu Lettuce Wraps
- Pan Seared Tofu with Homemade Chili Oil
- Korean Baked BBQ Tofu Bites
- Barbacoa-Inspired Tacos
Better Than Takeout, But I’ll Let You Be the Judge
This crispy, tangy, and veggie-packed Sweet and Sour Tofu is sure to become a favorite! Whether you’re craving takeout or need a quick, delicious dinner, this dish is a must-try!
If you try this sweet and sour tofu and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Sweet and Sour Tofu
Ingredients
- 1 16-ounce block extra-firm tofu, drained and pressed for 20 minutes
- 4 tablespoons cornstarch, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon fresh cracked black pepper
- 3 tablespoons vegetable oil
- ½ cup vinegar
- ½ cup water
- ⅓ cup ketchup
- ¼ cup granulated sugar
- ¼ cup pineapple juice (from the can of pineapple chunks)
- 1 teaspoon red pepper flakes, optional
- 6 ounces canned pineapple chunks, drained (reserve ¼ cup of the pineapple juice)
- 1 small white onion, chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 jalapeño, deseeded, deveined, and diced (optional)
- 8 cloves fresh minced garlic
- White rice, for serving
- Toasted sesame seeds for garnish, optional
- Sliced green onion for garnish, optional
Instructions
- Tear the tofu into ½ – inch bite-size pieces and place them into a shallow bowl.
- Sprinkle 2 tablespoons of cornstarch and 1 teaspoon of salt onto the tofu pieces and toss to combine, ensuring each piece is coated.
- Heat the oil in a large wok or sauté pan over medium-high heat.
- Once the oil is hot, add the tofu pieces and cook, tossing occasionally, until the tofu turns golden-brown and crispy, 6 to 8 minutes.
- Using a slotted spoon, remove the crispy tofu from the wok and transfer to a paper-towel lined plate and set aside.
- Meanwhile, pour the vinegar, water, ketchup, sugar, pineapple juice, red pepper flakes, remaining teaspoon salt and tablespoon of cornstarch in a bowl and whisk to combine. Set aside.
- Over medium-high heat, in the same wok that you cooked the tofu, add the pineapple, onion, bell peppers and jalapeño.
- Cook, stirring often, until the onions are translucent, and the bell peppers are slightly softened, 4 to 5 minutes.
- Add the garlic, and cook until fragrant, another 1 to 2 minutes.
- Pour in the reserved sweet and sour sauce and simmer until the sauce thickens and reduces by about a third, 5 to 6 minutes.
- Mix in the crispy tofu and to toss combine until heated through and thoroughly coated in the sauce, 2 to 3 minutes.
- Serve immediately over white and garnish with sesame seeds and green onions and enjoy!
Video
Absolutely delicious! Ive made this several times, love that it’s simple and the sauce is made from ingredients i usually have on hand. Great recipe, thank you!
Absolutely delicious 😋 and super easy too