Sweet And Sour Tofu

5 from 18 votes

This sweet and sour tofu is one of the typical comfort foods that balance flavors and textures in a distinctive way. Crispy tofu cubes, juicy pineapple, and colorful bell peppers are sauteed together in a tangy homemade sauce that could rival any restaurant's. I have this ready in 1 hour, and it is bold, comforting, and fulfilling.

Prep Time40

Cook Time20

Total Time1

Course: Main Course

Cuisine: Asian, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 272kcal

Author: Anjali Shah

Equipment

Ingredients

For The Stir Fry

14 oz extra firm tofu typically, 1 block
1½ 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
⅓ cup fresh pineapple chunks
2 cups red bell pepper cubed (~ 1 medium red bell pepper)
3½ 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

¼ cup lemon juice
¼ cup soy sauce gluten-free option: use tamari instead of soy sauce
⅛ cup agave, coconut sugar, or honey or another sweetener of choice
2 tsp chili sauce
2 tsp corn starch
4 tbsp water
1½ cups cooked brown rice use ¼ cup per serving

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

My #1 Secret Tip for this sweet and sour tofu recipe is to press the tofu thoroughly before cooking. Removing excess moisture allows the tofu to brown instead of steaming. This is how I get the crisp texture I am looking for, and it helps the sauce coat each cube.
Medium heat control: I make sure to cook my tofu on a steady medium heat, to stop the outside from burning before the inside warms through.
Space the cubes: Leaving room between the tofu cubes allows them to brown, gives me enough room to turn them, and prevents the pieces from sticking to each other.
Whisk sauce well: I make sure to “slake” my cornstarch before whisking it with the rest of my ingredients. I mix the cornstarch with the water and lemon juice until dissolved and without lumps, then add it to the remaining ingredients.

Nutrition