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Sweet and Sour Tofu

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Sweet and sour tofu, made in just 30 minutes. A plant-based version of this classic Chinese food that is much healthier than take-out!

Photo of a plate of sweet and sour tofu

Tofu is a staple in my kitchen. I use it a lot and, lately, I’ve been obsessed with this delicious sweet and sour tofu. It’s a great meat alternative, especially when you’re trying to recreate meat-based dishes because, if you cook it properly, you can get a similar texture.

This sweet and sour tofu recipe is super flavorful and ready in just 30 minutes. Besides, it is way better and healthier than take-out. It makes the perfect dinner!

Contents show

How to make sweet and sour tofu

  • Mix the soy sauce and apple cider vinegar in a bowl until well combined.
  • Incorporate the tofu cubes and let marinate for at least 5 minutes.
  • Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch.
  • Heat half of the oil in a skillet and when it’s hot, incorporate the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.
  • Heat the other half of the oil in the skillet and add the veggies. Cook over medium-high heat until golden brown. Set aside.
  • To make the sauce just mix all the ingredients until well combined.
  • Pour the sauce into the skillet or pan and cook until it thickens.
  • Mix the tofu, veggies, and sauce in the skillet, stir, and cook for about 5 minutes over medium heat.
  • Serve your sweet and sour tofu immediately.
Photo of sweet and sour tofu in a pan

Sweet and sour tofu ingredients and tips

  • Soy sauce or tamari: I used soy sauce, but tamari is a good gluten-free alternative. If you don’t consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
  • Apple cider vinegar: you could also use white vinegar or lemon juice instead.
  • Firm tofu: firm or extra firm tofu work best for this sweet and sour tofu recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
  • Cornstarch: I’ve only made this recipe using cornstarch, but any type of starch should work.
  • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil will work. I always use extra virgin oils when possible because they’re healthier. 
  • Carrot.
  • Green bell pepper.
  • Red bell pepper.
  • Onion.
  • Sugar: I used brown sugar, but feel free to use the type of sugar you want, or even other sweeteners like maple or agave syrup.
  • Tomato paste: it can be replaced by tomato puree, ketchup, or tomato sauce.
  • Water.

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Square photo of a plate of sweet and sour tofu

Sweet and Sour Tofu

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 2-4 1x
  • Main Dish, Tofu
  • Chinese
  • Vegan
★★★★★ 4.9 from 51 reviews

Servings 2-4 1x

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Sweet and sour tofu, made in just 30 minutes. A plant-based version of this classic Chinese food that is much healthier than take-out!

Ingredients

For the sweet and sour tofu:

  • 2 tbsp soy sauce or tamari
  • 1 tbsp apple cider vinegar
  • 10 ounces firm tofu (275 g), cubed
  • 6 tbsp cornstarch
  • 2 tbsp extra virgin olive oil, divided
  • 1 carrot, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped

For the sweet and sour sauce:

  • 4 tbsp sugar, I used brown sugar
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp soy sauce or tamari
  • 6 tbsp water (90 ml)
  • 2 tsp cornstarch

Instructions

  1. Mix the soy sauce or tamari and apple cider vinegar in a bowl until well combined.
  2. Incorporate the tofu cubes and let marinate for at least 5 minutes.
  3. Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch. Add more cornstarch if needed.
  4. Heat half of the oil in a skillet and when it’s hot, add the tofu cubes. Cook over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set it aside.
  5. Heat the other half of the oil in the skillet and when it’s hot, incorporate the veggies (carrot, green bell pepper, red bell pepper, and onion). Cook over medium-high heat until golden brown. Set aside.
  6. To make the sauce just mix all the ingredients until well combined.
  7. Pour the sauce into the skillet and cook until it thickens, stirring frequently.
  8. Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
  9. Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
  10. Keep the leftovers in a sealed container in the fridge for up to 1 week.

Notes

  • Some people add pineapple to this sweet and sour tofu recipe, but I don’t. If you want to enjoy this dish with pineapple, just sautée it with the veggies.
  • Feel free to use any type of vinegar, starch, oil, veggies, or sweetener you have on hand.
  • Tomato paste can be replaced by tomato puree, ketchup, or tomato sauce.
  • The 1248 mg of sodium is not a real measurement because you’d need to marinate the tofu for hours for it to absorb all the soy sauce.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 380
  • Sugar: 25.8 g
  • Sodium: 1248 mg
  • Fat: 10.8 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 58.6 g
  • Fiber: 5.2 g
  • Protein: 15.9 g

Update Notes: This post was originally published in May of 2018, but was republished with new photos, step-by-step instructions, and tips in April of 2022.

Hi, I'm Iosune!

Hey, I’m Iosune! I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

read more

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Reader Interactions

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Reader Reviews

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  1. julie krebs says

    Added Chinese 5 spice to cornstarch before frying tofu, other than that exactly the same and it was amazing. Served it over white rice, I know but a billion Chinese can’t be wrong.

    ★★★★★

    Reply

  2. HARNEET says

    I made the sweet & sour tofu with this recipe today , i also added noodles on the side with some broccoli too and it came out so well. My husband loved it. Thank you so much 💕

    Reply

  4. Kim Felmingham says

    Made it without measuring stuff. Turned out better than the Chinese restaurant. Not even joking. My wife had 2 bowls and I am about to start on my 3rd after I finish writing this. Seriously good recipe

    ★★★★★

    Reply

  7. JW says

    This is the first time i am having tofu, wow, i love this recipe it taste good.
    would do this again.

    ★★★★★

    Reply

  8. Dani says

    Yummy! Thank you for such clear, simple instructions and the clear separation of ingredients! We loved this recipe!

    ★★★★★

    Reply

  9. ashley matyszewski says

    Awesome recipe, I used about half the amount of corn starch and tomato sauce instead of tomato paste and it turned out very yummy

    ★★★★★

    Reply

  10. Owen says

    What a cool recipe. I just made it. Delicious. I’m learning to eliminate meat from my diet so thank you for this.

    I added a couple of things just because I had them on hand. A bit of fresh ginger, fresh garlic, a few tbsp of 3-pepper relish (instead of tomato paste). I didn’t have sesame seeds as a topping, so I used chopped walnuts which worked great.

    ★★★★★

    Reply

  11. Dale says

    I would use this recipe for the tofu alone. The rest was equally good but the tofu was incredible.

    ★★★★★

    Reply

  12. Avery says

    I’m not confident working with tofu, but this came out really exceptional – the corn starch dredging really coves it a simple mouthfeel and taste to orange chicken.

    Really tasty and straightforward!

    ★★★★★

    Reply

  15. Linda Gaudreau says

    I followed the recipe exactly, and found the flavor lacking, the tomato paste was taking over, thankfully I had pineapple on hand, I added approx 3/4 cup crushed pineapple with juice. I served it with basmati rice. I liked the idea of coating the tofu in the cornstarch, it looked vey appetizing when cooked but overall I don’t think I’ll do that again, odd texture in the mouth.

    ★★

    Reply

    • Iosune says

      Hi Linda! I’m so sorry the recipe didn’t work for you, but it’s a favorite on the blog and our reader love it, as you can read in the comments. Have you used the same ingredients? Maybe you should try another brand of tomato paste. Hope it helps!

      Reply

  16. Tracy says

    Just found this recipe! It’s a keeper. My whole family loved it. I used a standard 14 ounce container of firm tofu and doubled the marinade and sauce to ensure there was enough. Adding pineapple was terrific!
    We can’t wait to make/eat this again. Thanks!

    Reply

  18. Maria says

    Hi Amanda, This recipe is totally awesome ! My husband has asked me to bookmark and make it a regular item 🙂 I didn’t have tomato paste, so used ketchup and came out fine. Next time I will add pineapple as I think it will complement beautifully.

    Thanks for helping us former omnivores embrace vegan cooking and all its delights !

    ★★★★★

    Reply

  19. Wan (chinese dude from UK) says

    Do you reuse freezer bags? Seems like an odd choice when a bowl would have sufficed without having to use plastic…

    For pineapple lovers, would recommend using juice from the tin instead of plain water. You’d reduce the need for extra sugar plus it’ll bring out the flavour.

    Finally, for those feeling a bit more adventurous, try adding a bit of chili in.

    Reply

  20. Maddy says

    Just tried this and it was delicious! Every time I’ve made tofu its turned out bland and soggy up until now! Really enjoy your blog : )

    Reply

  22. Amanda says

    Tofu was great, but the sauce was not. The tomato paste overpowered other flavors and the sauce just wasn’t anything like a sweet & sour sauce. Tasted like sweet tomato sauce 🙁

    Reply

    • Iosune says

      Hi Amanda! I’m so sorry the recipe didn’t work for you. You should use tomato paste or another brand of tomato sauce because this sauce is really delicious and our readers love it. Hope it helps!

      Reply

  24. Veronica says

    I believe The amount of cornstarch in the recipe was too much and made the sauce a little grainy, next time i will use less. I also added broccoli and pineapple (from a can).

    ★★★★★

    Reply

    • Iosune says

      Hi Veronica! Our sauce wasn’t grainy as you can see in the pictures and this recipe is so popular on the blog and people love it. Maybe it was because of the brand you were using… Have a nice day!

      Reply

  25. Ali says

    Super easy and very tasty, wasn’t sure how long to leave the cubes in the freezer so I guessed (5-10 minutes)!
    Definitely will be making this again in the future.

    ★★★★★

    Reply

    • Iosune says

      Hi Ali! So glad you liked it 🙂 We didn’t leave the cubes in the freezer, we used a freezer bag. Have a nice day!

      Reply

  26. Tia says

    This is one of the best tofu dishes I’ve ever had! My whole family loved it, including my 2 and 3.5 year old daughters. The tofu packages around here are 14 oz so I ended up using a whole red pepper, adding another carrot, and some pineapple with double the sauce. Spectacular. My husband has requested this to become part of our regular fare!

    ★★★★★

    Reply

  27. Christine Hood says

    I have eaten a lot of tofu in my life, and this has got to be my new favorite recipe! Simple Vegan Blog is an amazing resource for anyone who wants delicious, straightforward vegan recipes.

    ★★★★★

    Reply

    • Iosune says

      Hi Christine! I’m SO glad you liked it so much 🙂 Thanks a lot for your kind words!!! <3

      Reply

  28. Jazzmin says

    This looks absolutely amazing and I can’t wait to try it! I have one question though: does the liquid in the tofu need to be drained before being cubed and added to the recipe?

    Reply

  29. Melodie says

    This is by far my new favorite tofu recipe!! Tried it last night and absolutely loved it. Props!!

    ★★★★★

    Reply

  30. Aleshia Simpson-Walters says

    Wow!! I am impressed. this is the best I have ever prepared tofu. I am involve.
    Having a proper non-stick skillet is crucial. I had to throw my tofu cubes into the oven for the crisp as they were sticking in my skillet. I marinated my tofu for two hours. I also used up the marinate that was left after draining the tofu
    I know this is a recipe i will be saving and reusing. I also will be using the sweet and sour sauce recipe for other dishes. 🙂 🙂

    ★★★★★

    Reply

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