Craving that classic sweet and sour flavor but want to skip the overly sweet, gloopy takeout sauces? You’ve come to the right place! This homemade Sweet and Sour Tofu is the answer. We use rice vinegar for a smoother, less acidic tang, which means we can use less sweetener and let the natural sweetness of the pineapple and crisp vegetables shine through. It’s a vibrant, satisfying, and surprisingly easy weeknight meal that will have you ditching the delivery menus for good. Serve it over a bed of fluffy rice for a complete, delicious dinner.
Ingredients
• Makes 4 cups / 1 L
• 1 cup / 250 mL diced onion
• 1 tablespoon / 15 mL coconut or olive oil
• 1 cup / 250 mL diagonally sliced carrots
• 2 cloves garlic, minced
• 1 tablespoon / 15 mL minced ginger
• 3/4 cup / 185 mL pineapple juice
• 1/2 cup / 125 mL diced pineapple
• 1/4 cup / 60 mL brown sugar or other dry sweetener
• 1/4 cup / 60 mL rice vinegar
• 2 tablespoons / 30 mL tamari or soy sauce
• 1 tablespoon / 15 mL arrowroot powder or cornstarch
• 1 cup / 250 mL diced red or yellow bell pepper
• 1 cup / 250 mL diced green bell pepper
• 1 cup / 250 mL diced firm or extra-firm tofu
• 1 tablespoon / 15 mL chopped fresh parsley (optional garnish)
Instructions
1. In a large pot or wok over medium heat, cook the onion in oil for 3 to 5 minutes, or until it begins to soften and become translucent.
2. Add the sliced carrots, minced garlic, and minced ginger to the pot. Continue to cook and stir for another 3 minutes until fragrant.
3. While the vegetables cook, prepare the sauce. In a medium bowl or jar, whisk together the pineapple juice, diced pineapple, brown sugar, rice vinegar, and tamari. Add the arrowroot powder or cornstarch and stir vigorously until it is completely dissolved and no lumps remain.
4. Pour the sauce into the pot with the vegetables. Add the diced bell peppers and tofu. Stir constantly over medium heat until the sauce thickens, which should only take a minute or two.
5. Once thickened, reduce the heat to low, cover the pot, and let it simmer for 3 minutes to allow the flavors to meld and the vegetables to become tender-crisp.
6. Garnish with fresh parsley, if desired, and serve immediately over rice.
Nutritional Information
• Per cup (250 mL)
• Calories: 305
• Protein: 16 g
• Fat: 11 g
• Carbohydrates: 40 g
• Dietary Fibre: 5 g
• Sodium: 545 mg
• Vitamin C: 156 mg
• Percentage of calories from protein 20%, fat 31%, carbohydrate 49%
Pro Tips
• For the best texture, press your tofu for at least 30 minutes before dicing. This removes excess water and helps it get firmer and less spongy when cooked.
• For extra crispy tofu, toss the pressed and diced cubes in 1 tablespoon of cornstarch and pan-fry them in a little oil until golden brown on all sides before adding them to the sauce in step 4.
• Feel free to customize the vegetables. Broccoli florets, snap peas, or water chestnuts make excellent additions. Add heartier vegetables like broccoli with the carrots, and quick-cooking ones like snap peas with the bell peppers.
• To add a gentle kick of heat, stir in 1/4 teaspoon of red pepper flakes or a dash of sriracha along with the sauce .
FAQ
Q: How can I make this sweet and sour tofu recipe vegan
A: This recipe is easily made vegan. The main ingredient to check is your brown sugar, as some brands are processed using bone char. To ensure it’s 100% vegan, use a certified vegan brown sugar, or substitute it with maple syrup or agave nectar.
Q: Is this recipe gluten-free
A: Yes, you can easily make this recipe gluten-free. Simply use tamari, which is typically gluten-free, or a certified gluten-free soy sauce instead of regular soy sauce. All other ingredients, including the arrowroot powder or cornstarch, are naturally gluten-free. Always double-check your labels to be certain.
Q: How can I add more protein to this dish
A: This dish already provides a solid 16g of protein per serving thanks to the tofu. For an extra protein boost, you can add 1/2 cup of shelled edamame along with the bell peppers or top the finished dish with a sprinkle of roasted cashews or peanuts.
Q: How should I store and reheat leftovers
A: Store any leftover sweet and sour tofu in an airtight container in the refrigerator for up to 4 days. For the best texture, store it separately from the rice. Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through. The sauce may thicken slightly upon refrigeration.
