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Sweet and Sour Tofu
5 from 30 votes

Sweet and Sour Tofu

Sweet and Sour Tofu features golden-browned tofu cubes combined with sautéed onions, vibrant red and green bell peppers, and pineapple pieces, all coated in a glossy, tangy sauce made from tamari, rice vinegar, tomato paste, and maple syrup. The dish balances sweet and sour notes with the firm texture of tofu and soft cooked vegetables, served over cooked rice for a hearty meal. Cooking the tofu first to achieve a golden crust adds a pleasing texture contrast in this plant-based main dish.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 426 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 2 teaspoons vegetable oil See Notes section for oil-free tips, divided
  • 3 Tablespoons tamari low-sodium, or soy sauce, divided
  • 3 Tablespoons rice vinegar or white wine vinegar, divided
  • 1 (14 ounce) package extra firm tofu or super-firm tofu (no need to press, drained, pressed, and cubed
  • 1 small onion sweet, chopped
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 1 cup pineapple canned, diced, juice reserved
  • 1 Tablespoon tomato paste I had an open bottle of BBQ sauce in the fridge so I used that instead, or Ketchup
  • 2 Tablespoons maple syrup
  • 1 Tablespoon corn starch
  • 4 cups rice cooked

Instructions

    Cup of Yum
  1. Heat 1 teaspoon of oil in a large pan over medium-high heat, along with 1 tablespoon tamari and 1 tablespoon vinegar. Add the tofu to the pan and cook, stirring occasionally, until golden brown on all sides, about 10 minutes. Transfer the tofu to a plate.
  2. Add the remaining 1 teaspoon of oil to the pan along with the onion. Cook, stirring frequently, until it begins to brown, about 5 minutes. Add the bell peppers and the pineapple to the pan. Cook, stirring occasionally, until the vegetables have softened, about 10 more minutes. Add the tofu back into the pan.
  3. Whisk together the tomato paste, maple syrup, cornstarch, remaining 2 tablespoons tamari, 2 tablespoons vinegar, and ½ cup of the reserved pineapple juice in a small bowl. Pour the mixture into the pan and gently stir to coat everything well. Cook for a few more minutes, until the sauce thickens and is heated through.
  4. Serve over the cooked rice.

Notes

  • Store-bought baked tofu and frozen stir-fry vegetables can be substituted to save time, skipping the initial tofu browning step.
  • To avoid oil, dry-broil, bake, or sauté the tofu with small amounts of broth or water to prevent sticking, ensuring thorough pan preheating.
  • Leftovers can be stored in the refrigerator for up to five days and reheated on the stovetop or in the microwave.

Nutrition Information

Calories 426kcal (21%) Carbohydrates 76g (25%) Protein 14g (28%) Fat 7g (11%) Sodium 470mg (20%) Fiber 3g (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 426

% Daily Value*

Calories 426kcal 21%
Carbohydrates 76g 25%
Protein 14g 28%
Fat 7g 11%
Sodium 470mg 20%
Fiber 3g 12%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.