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Vegan sweet and sour tofu, served on a white plate with chopsticks.
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5 from 18 votes

Sweet And Sour Tofu

This flavorful sweet and sour tofu packed with lots of yummy vegetables is the perfect family-friendly meal. Fragrant garlic, sweet pineapple, crunchy bell pepper, hearty broccoli, crispy tofu pieces and brown rice are tossed in a homemade sweet and sour sauce, making this simple recipe taste even better than takeout!
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 272kcal
Author: Anjali Shah

Ingredients

For The Stir Fry

  • 14 oz extra firm tofu typically, 1 block
  • tbsp olive oil or any other neutral oil for cooking
  • 4-5 sprays olive oil cooking spray
  • 5 cloves garlic minced­­­
  • 1 tsp fresh ginger grated
  • cup fresh pineapple chunks
  • 2 cups red bell pepper cubed (~ 1 medium red bell pepper)
  • cups broccoli florets ~1 medium head of broccoli
  • 1 onion cubed
  • 3 small “heads” bok choy rinsed, trimmed, and cut into bite-sized pieces
  • 8 cremini mushrooms or white button mushrooms, de-stemmed and quartered or halved depending on the size of mushrooms. If you don't like mushrooms, sub for asparagus or zucchini.
  • 2 green onions chopped finely

For The Sauce

Instructions

To Prepare The Tofu

  • Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu). (Alternatively, use a tofu press). Cut the tofu into 1/2-inch cubes and pan fry on medium heat with ½ tbsp olive oil and a couple sprays of olive oil cooking spray. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more olive oil cooking spray. Set aside.
  • In a large non-stick skillet or wok, heat 1½ tbsp of oil on medium heat. Add the fresh garlic and ginger and fry for about 10-15 seconds until fragrant.
  • Add the onions, mushrooms, bell pepper, and broccoli and toss to combine. Mix frequently and sauté until all the vegetables are cooked and tender, yet still remain crispy. Note that all the water released from cooking the mushrooms should burn off while sautéing the vegetables. In the meantime, prepare the sauce.

To Prepare The Sauce

  • Whisk all the ingredients listed under sauce above until all the cornstarch has dissolved. Add more or less chili sauce depending on your preference of spice. Taste the sauce prior to adding it to the dish to make sure you have the right amount of sweetness and saltiness.
  • Once the vegetables are tender and crispy, turn the heat down to medium-low. Add the pan-fried tofu to the vegetables. Slowly add the sauce and toss with the vegetables and tofu. After about a minute, add the pineapple chunks and chopped bok choy.
  • Mix slowly on medium-low heat until the sauce starts to thicken and coat the vegetables and tofu. Be sure not to burn off all the sauce (this should only take 5-10 minutes). Turn off the heat and add the chopped green onions. Toss once more and serve hot with a side of cooked brown rice.

Video

https://youtu.be/TytnXCiKNhw

Notes

  • To make this recipe gluten-free, use gluten-free certified tofu and substitute tamari for the soy sauce. 
  • To ensure this recipe is vegan-friendly, use agave or coconut sugar instead of honey.
  • This recipe will keep in the fridge in an airtight container for up to 4-5 days.
  • Feel free to omit the pineapple, or substitute in different veggies based on your tastes and what you have on hand. Just watch the cook time, as firmer veggies will need to cook longer and softer veggies (like zucchini or squash) will cook much faster!
  • Be sure to get out all the extra moisture from the tofu. It will crisp up better when the excess moisture has been removed. 
  • It’s important not to overcook the sauce, tofu, and veggies together. The sauce will reduce and burn off quickly if you don’t keep an eye on it.
Contributed by Vegetarian Gastronomy and modified by The Picky Eater. 

Nutrition

Calories: 272kcal | Carbohydrates: 42g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Sodium: 902mg | Potassium: 1691mg | Fiber: 9g | Sugar: 10.3g