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Easy Sweet and Sour Tofu

Looking for an easy and delicious vegetarian recipe to try? Look no further than this Sweet and Sour Tofu recipe! Packed with protein-rich tofu, tender broccoli, and a flavorful sweet and sour sauce, this dish is perfect for a quick and healthy weeknight dinner.

Prep Time
6 mins
Cook Time
6 mins
Total Time
21 mins
Servings: 8
Calories: 147 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the Sweet and Sour Sauce:
  • 2 tablespoons soy sauce
  • 4 tablespoons Shaoxing wine
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 4 tablespoons tomato paste
  • 4 tablespoons water
  • 1 teaspoon red pepper flakes , to taste
For the Tofu:
  • 3 tablespoons canola oil
  • 1 pack tofu (385 grams), cut into squares
  • 3 cloves garlic , minced
  • 1 teaspoon minced ginger
For the vegetables:
  • 1 small head of broccoli , cut into bite-size florets
  • 1 small onion , sliced

Instructions

    Cup of Yum
  1. Mix all the ingredients for the sweet and sour sauce in a bowl, and set aside. Bring a pot of water to a boil, add broccoli, and boil until cooked through. Drain well and place on a plate, and set aside.
  2. Heat a tablespoon of oil in a large non-stick skillet at medium-high heat. When oil is hot, carefully place tofu into a skillet. Grill the tofu until the bottom side turns golden brown, about 5 minutes—flip the tofu with a spatula and grill the other side to the exact doneness. Transfer the tofu to a plate and set aside.
  3. Drizzle about a tablespoon of oil into the same skillet and heat on medium-high heat. Add onion and stir fry till the onion turns golden and the mushroom is fully cooked.
  4. Lightly season with kosher salt and mix well. Transfer the cooked onion to a plate and set aside.
  5. In the same skillet, add the rest of the oil, garlic, and ginger. Cook at medium heat and stir until fragrant. Add the sweet and sour sauce and simmer until the sauce thickens, about 2 minutes, stirring continuously.
  6. Add the cooked tofu and carefully combine it with the sauce. Cook until the sauce has reduced to the desired consistency.
  7. In a large bowl, add broccoli, onion, and mushroom. Pour the Sweet and Sour Tofu and all the sauce on top. Serve with steamed rice or noodles. Enjoy our Sweet and Sour Tofu

Notes

  • How to Store & Re-Heat
  • To store: Let it cool to room temperature before transferring it to an airtight container or covering the skillet with a tight-fitting lid. Refrigerate it for 3-4 days, ensuring the tofu and vegetables are fully submerged in the sauce to prevent drying.
  • To reheat: You have two options. On the stovetop, heat a skillet or pan over medium heat, add a small amount of oil or water to prevent sticking, and stir and cook the leftovers until heated. Alternatively, for microwave reheating, transfer the leftovers to a microwave-safe container, cover it partially, and microwave in 30-second intervals, stirring in between, until thoroughly heated.
  • Make-Ahead
  • You can prepare the sweet and sour sauce, chop the vegetables, and fry the tofu beforehand. Keep each component separately in airtight containers in the refrigerator until ready to cook. When you're ready to serve, stir-fry the vegetables, reheat the tofu in a skillet, and add the sauce to bring everything together.
  • How to Freeze
  • Sweet and Sour Tofu can be frozen for up to 3 months. Allow the dish to cool completely before transferring it to an airtight container or freezer bag. To reheat, defrost the dish in the refrigerator overnight and reheat in a skillet or microwave until heated. Note that the texture of the tofu may change slightly after freezing and thawing, but the dish will still be flavorful and delicious.