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!
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!
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 ⅓ of the tofu cubes to a freezer bag with 2 tablespoon 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.
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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Easy Sweet and Sour Tofu
Love Chinese takeout? Try this Easy Sweet and Sour Tofu! In just 30 minutes, you'll have a healthier, vegan version of this classic dish. It's tasty and perfect for satisfying those takeout cravings!
Servings:
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Ingredients
For the sweet and sour tofu:
- 2 tablespoons soy sauce
- 1 tablespoon vinegar, I used rice vinegar
- 10 ounces firm tofu, cubed
- 6 tablespoons cornstarch
- 2 tablespoon oil, I used extra virgin olive oil, divided
- 1 carrot, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ onion, chopped
For the sweet and sour sauce:
- ¼ cup granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon vinegar, I used rice vinegar
- 1 teaspoon soy sauce
- 6 tablespoons water
- 2 teaspoons cornstarch
Instructions
- Mix the soy sauce or tamari 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 ⅓ of the tofu cubes to a freezer bag with 2 tablespoon of cornstarch and toss to coat. Repeat this step with all the remaining tofu and cornstarch. Add more cornstarch if needed.
- 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.
- 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.
- To make the sauce just mix all the ingredients until well combined.
- Pour the sauce into the skillet and cook until it thickens, stirring frequently.
- Mix the tofu, veggies, and the sauce in the skillet, stir, and cook for about 5 minutes over medium heat, stirring occasionally.
- Serve your sweet and sour tofu immediately with some sesame seeds on top (optional).
- 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 amount 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: 1serving | Calories: 473kcal | Carbohydrates: 63.8g | Protein: 14.6g | Fat: 20.1g | Saturated Fat: 3.2g | Sodium: 1114mg | Fiber: 4.7g | Sugar: 31.6g
Did you try this recipe?Leave a comment below and let me know how it turned out!
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.
Natasha Porter says
I made this the other night and used tvp balls - it was amazing! Totally brought me back to weekly Chinese dinner when I was a kid 💕
Iosune says
Hi Natasha! I'm so happy to read that 🙂
Latoya P. says
This is one of the best sweet and sour recipes that I have ever tried and I have tried quite a few.
Iosune says
Hi Latoya! Thank you so much 🙂 So glad you liked it!
willem says
damn that shit is good making it 2 days in a row lol
Iosune says
Hi Willem! So glad you liked it 🙂
KB says
Sorry if this is a silly question, but do I need to press/drain my tofu prior to starting this recipe?
Thanks!
Iosune says
Hi KB! I never press the tofu, but it's up to you 🙂
Sarojini says
Great recipe follow it to a “T” came out great tasted great
Iosune says
Hi Sarojini! Thanks a lot 🙂 So glad you enjoyed it!
Amy says
Made this yesterday - fantastic - so tasty. I did add tinned pineapple and it was all delicious. Thanks for the great recipe
Iosune says
HI Any! SO glad you liked it 🙂 You're so welcome!
Gabby says
Hi there! I'd love to make it this evening, but I want to know if we need to press the tofu prior to cutting it into cubes.
Iosune says
Hi Gabby! Not, you don't need to press the tofu, but it's up to you 🙂
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.
Iosune says
Hi Julie! Sounds so good 🙂 So glad you enjoyed it!
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 💕
Iosune says
Hi Harneet! Sounds great 🙂 You're so welcome!
Kamal says
Pictures are stunning. What camera are you using?
Iosune says
Hi Kamal! Thanks a lot 🙂
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
Iosune says
Hi Kim! I'm so glad you guys liked it so much 😀
Luke says
The pictures are mouth watering. Simply stunning.
Iosune says
Hi Luke! Thank you so much 🙂
Amanda says
Dzięki, bardzo nam miło:)Pozdrawiamy!8 stóp
Iosune says
Hi Amanda! Thanks for your comment 🙂