I’m obsessed with this Sweet & Sour Tofu recipe! Pan-fried bites of tofu develop crispy, craggy edges that grab onto a sweet and tangy sauce. With tender bell pepper, onion, and juicy pineapple, served over rice and garnished with scallions and sesame seeds.

This sweet and sour tofu recipe comes together quicker and easier than you might think and makes the BEST hearty dinner (and even better leftovers the next day)!

white bowl full of sweet and sour tofu with a fork in a white bowl

The Story Behind the Recipe

As a vegetarian that’s always looking for protein-rich options, I eat a lot of tofu – but I’ve only just started really intentionally creating a bunch more tofu recipes for Kitchen Treaty. I’ve shared this incredible crispy air-fryer tofu and a marinated baked tofu that I love, along with this buffalo tofu that’s SO spicy and delicious.

The cooking method for the buffalo tofu was my jumping off point for this sweet and sour tofu, along with several other pan-fried tofu recipes that are coming, too. I just love the ease of shaking tofu in cornstarch and a few seasonings, pan-frying it in oil, then adding a sauce.

Plus, the tofu ends up so juicy and flavorful this way! It’s just a winner all around.

sweet and sour tofu in a skillet with scallions in a bowl next to it

Why You’ll Love This Tofu Dinner Recipe

  • SO delicious! It tastes like the best sweet and sour takeout, for a fraction of the price. Love it!
  • Deceptively easy. I know the list of ingredients is somewhat long but I promise this one comes together fast and easier than you might think – and it’s so worth it!
Sweet & Sour Tofu ingredients

Sweet & Sour Tofu Recipe Ingredients

  • Extra firm tofu – This type of tofu has the best texture for creating firm, pan-fried nuggets. I like to tear the tofu into hunks for crispy craggy edges that grasp the sauce, but you can cut them into squares if you prefer, too. Both ways are delicious!
  • Onion – Just your standard yellow onion works well, but feel free to use whatever you have on hand.
  • Bell peppers – I like to use both red and green for vibrant color.
  • Pineapple – I use canned pineapple for this sweet and sour tofu recipe over fresh, not only because it’s easy but also because I use the pineapple juice in the sweet and sour sauce.
  • Cornstarch – For the coating on the tofu, and also to help thicken the sauce.
  • Salt, pepper, and garlic powder – To help flavor the tofu.

Sweet & sour sauce:

  • Pineapple juice – From the can of pineapple.
  • Ketchup – Adds a sweet note of flavor.
  • Apple cider vinegar – For that signature tangy flavor in sweet and sour sauce.
  • Brown sugar
  • Honey
  • Soy sauce – I call for low-sodium soy sauce in this sweet and sour tofu recipe just because in my testing, the regular soy sauce seemed a bit too salty. This way you can add a bit more salt if you like, which is a lot easier than taking salt out!
  • Garlic
  • Ginger

For serving:

  • Cooked jasmine rice – Or another favorite rice
  • Sliced scallions
  • Sesame seeds
bowl of sweet and sour tofu with a fork

How to Make It

  1. After pressing your tofu, tear it into bite-size hunks and add it to a plastic bag (you can also add it to a large bowl if you prefer). Add the cornstarch and seasonings and toss until coated.
  2. Mix together the sauce ingredients in one bowl and the cornstarch slurry in another, and set aside. This is a great time to start your rice, too.
  3. Heat oil in a large skillet and cook the tofu until golden brown.
  4. Remove the tofu from the skillet and add the onions and bell peppers. Cook until snap-tender, then add back the tofu along with the pineapple.
  5. Pour the sauce over the top, and once bubbling, add the cornstarch slurry. Stir until thickened.
  6. Serve over rice and garnish with scallions and sesame seeds.

Jump to the full, printable recipe

pressing tofu for sweet and sour tofu
crumbling tofu for sweet and sour tofu recipe
adding tofu to ziplock with cornstarch and seasonings
cooking tofu until golden for sweet and sour tofu
cooking veggies for sweet and sour tofu
veggies and pineapple plus tofu for sweet and sour tofu
sauce for sweet and sour tofu
sweet and sour tofu ready to serve
spooning sweet and sour tofu into a bowl with rice

Tips for Success

  • Pressing the tofu is a must. Less water means a crispier outside and chewier inside.
  • Cook the tofu for longer than you might think – keep it in the pan until it’s nice and golden with crispy bits. It’s worth the wait – and actually really tough to burn.
super close up of sweet and sour tofu

I hope you’re as obsessed with this Sweet & Sour Tofu recipe as we are! It’s hearty and filling with veggies + protein + the most delicious sauce. It makes a great dinner but I’m extra partial to the leftovers for lunch.

Did You Know?

Tofu has been around for over 2000 years! It was created and first eaten in China around 200 B.C. (source)
close up of sweet and sour tofu and rice in a white bowl
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Sweet & Sour Tofu Recipe

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Author: Karen
Yield: 6
Crispy pan-fried golden tofu nuggets and veggies tossed in tangy sweet and sour sauce. Beats the pants off of take-out any day!
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Ingredients

  • 14 ounces extra firm tofu (one block; pressed for 15-20 minutes; torn into 1-2" hunks)
  • 3 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 medium onion (halved and sliced)
  • 1 red bell pepper (cut into bite-size chunks)
  • 1 green bell pepper (cut into bite-size chunks)
  • 1/2 cup canned pineapple chunks (juice drained)

For the sauce

  • 1/3 cup ketchup
  • 1/3 cup pineapple juice (from the can of pineapple)
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 3 tablespoons low-sodium soy sauce
  • 3 cloves garlic (minced; about 3 teaspoons garlic)
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cold tap water

For serving

  • 4 cups cooked jasmine rice
  • 2-3 sliced scallions
  • 2 tablespoons sesame seeds

Instructions

Press & prepare the tofu

  • Open the container of tofu and discard the liquid. Place it in a tofu press or on a plate with several paper towels or a clean dish towel underneath. Add another paper towel or towel on top and stack 3-4 plates or a couple of books on the top. This will help gently press excess moisture out of the tofu. 

Mix the sauce, cook the rice, & prep your ingredients

  • In a small bowl, whisk together all of the sauce ingredients. Set aside. In another bowl, whisk together the cornstarch and water. Set that aside as well.
  • I suggest cooking your rice and prepping all of your veggies at this time, too. Remember to reserve the pineapple juice for the sweet and sour sauce!
  • Tear the block of tofu into 1" to 2" pieces and place them into a gallon-size storage bag. If you have a few bigger or smaller pieces, that's okay! They'll all taste great. Sprinkle the cornstarch, garlic powder, salt, and pepper over the tofu in the bag. Seal the bag and gently toss and shake the tofu around, evenly distributing the spices and cornstarch as much as possible.

Cook the tofu

  • Place a large nonstick skillet over medium heat. Add the vegetable oil. You want enough oil to cover the bottom of your skillet, so if 3 tablespoons isn't quite enough, go ahead and add another tablespoon or two if needed.
  • Once the oil is hot, pour the tofu in. Cook, turning occasionally and separating the pieces when/if they stick together, until golden brown and crisp in most spots, 20-25 minutes.
  • Line a plate or board with paper towels and use a slotted spoon to transfer the cooked tofu from the skillet to the paper towel. Gently blot the top with another paper towel. This will help to drain off any excess oil.

Cook the veggies

  • Add another tablespoon of vegetable oil to the pan and toss the onions and bell peppers. Cook, stirring occasionally just until snap-tender, 3-4 minutes.
  • Add the pineapple to the pan along with the cooked tofu. Pour the bowl of sauce over the top and cook over medium heat, stirring frequently, until the ingredients are coated, heated through, and the sauce is slightly thickened. To thicken the sauce even more, add the cornstarch slurry (the mix of cornstarch and water). Cook for another minute or two until thickened.

Serve

  • Serve with cooked jasmine rice, sliced scallions, and sesame seeds for garnish if desired.

Video

Notes

Tips for success

  • Let it fry for a good long while. A deep golden brown sear makes it so good!
  • Don’t skip pressing the tofu. This helps remove excess water so that your tofu can crisp up nicely.
Storage: You can store leftovers in the fridge for up to 3 days. Reheat in the microwave or over the stovetop with a splash of water if needed to thin out the sauce. 

Nutrition Facts

Serving: 1cup, Calories: 158kcal, Carbohydrates: 9g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 1173mg, Potassium: 186mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 384IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg

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