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Sweet and Sour Tofu Recipe

Chinese · Main course · 35 min total

Crispy tofu tossed in a tangy-sweet sauce with bell peppers and pineapple, a vegan twist on a classic Chinese takeout dish.

Ingredients

• 1 block (14-16 oz) extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil, divided
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup pineapple chunks (fresh or canned, drained)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 3 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and white pepper to taste
• Cooked rice for serving
• Green onions and sesame seeds for garnish

Instructions

1. Press tofu for at least 15 minutes, then cut into 1-inch cubes. Toss with 2 tablespoons cornstarch until coated.
2. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add remaining 1 tablespoon oil. Sauté garlic and ginger for 30 seconds. Add bell peppers and cook for 2-3 minutes until slightly tender. Add pineapple and cook 1 minute.
4. In a small bowl, whisk together rice vinegar, soy sauce, ketchup, and brown sugar. Pour into the skillet and bring to a simmer.
5. Stir the cornstarch slurry, then add to the skillet. Cook, stirring, until sauce thickens, about 1 minute. Season with salt and white pepper.
6. Return tofu to the skillet and toss to coat evenly. Serve immediately over rice, garnished with green onions and sesame seeds.

Tips

• For extra crispy tofu, freeze and thaw the block before pressing.
• Adjust sweetness or tanginess by adding more sugar or vinegar to taste.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in a skillet.

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