Go Back
–+ servings
Homemade Sweet and Sour Tofu – vegetarian recipe
Stav Kogan

Homemade Sweet and Sour Tofu

A vibrant, satisfying, and surprisingly easy weeknight sweet and sour tofu recipe that uses rice vinegar for a smoother tang, letting the natural sweetness of pineapple and crisp vegetables shine through. Ditch the delivery menus for good with this delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cup
Calories: 305
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (250 mL) diced onion
  • 1 tablespoon (15 mL / 0.5 fl oz) coconut or olive oil
  • 1 cup (250 mL) diagonally sliced carrots
  • 2 cloves garlic, minced
  • 1 tablespoon (15 mL / 0.5 fl oz) 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 / 1 fl oz) tamari or soy sauce
  • 1 tablespoon (15 mL / 0.5 fl oz) 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 / 0.5 fl oz) chopped fresh parsley (optional garnish)
  • 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 (15 ml / 0.5 fl oz) 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 (20 ml / 0.7 fl oz) of red pepper flakes or a dash of sriracha along with the sauce .

Method
 

  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.
  3. Continue to cook and stir for another 3 minutes until fragrant.
  4. While the vegetables cook, prepare the sauce.
  5. In a medium bowl or jar, whisk together the pineapple juice, diced pineapple, brown sugar, rice vinegar, and tamari.
  6. Add the arrowroot powder or cornstarch and stir vigorously until it is completely dissolved and no lumps remain.
  7. Pour the sauce into the pot with the vegetables.
  8. Add the diced bell peppers and tofu.
  9. Stir constantly over medium heat until the sauce thickens, which should only take a minute or two.
  10. 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.
  11. Garnish with fresh parsley, if desired, and serve immediately over rice.

Nutrition

Calories: 305kcalCarbohydrates: 40gProtein: 16gFat: 11g

Tried this recipe?

Let us know how it was!