Sweet and sour tofu that’s tastier and healthier than Chinese takeout! Crispy air-fried tofu coated in a tangy, savory, and sweet sauce. It’s easy to make and takes less than 30 minutes.
Sweet and Sour Tofu – A Flavorful, Plant-Based Take on a Classic
Sweet and sour tofu is the perfect balance of tangy, savory, and slightly sweet flavors, making it a crowd-pleasing dish for both plant-based eaters and tofu skeptics alike. This dietitian-approved recipe delivers a balanced and delicious meal with high-protein crispy tofu coated in a vibrant homemade sauce, complemented by colorful bell peppers and juicy pineapple.
If you love takeout-style sweet and sour tofu, this version is even better—fresh, easy to make, and customizable to your taste!
This is a recipe that has turned tofu haters into tofu lovers. Tofu has no flavor which is pretty amazing because it absorbs the flavor of whatever we add. That makes tofu super versatile and a perfect canvas for whatever your tastebuds are craving! In this recipe, we will focus on adding flavor to the tofu by marinating it in soy sauce, coating it with garlic/onion powder, and then tossing it in this heavenly sauce.
Why You’ll Love This Sweet and Sour Tofu
- Packed with bold flavors – The perfect balance of sweet, tangy, and umami-rich goodness.
- High in plant-based protein – Tofu provides a protein-rich alternative to traditional sweet and sour dishes.
- Healthier than takeout – Uses simple, wholesome ingredients with less oil and refined sugar.
- Quick and easy – Ready in about 30 minutes, making it perfect for a weeknight dinner.
Ingredients and Substitutions
Key Ingredients
- Tofu (Extra-Firm/High protein)
- The star ingredient! Extra-firm tofu holds its shape well when pan-fried or baked. I recommend using high-protein tofu as you don’t need to press it, it’s extra firm and it has extra protein.
- Swap: Tempeh or cauliflower for a different texture.
Sweet and Sour Sauce
- Pineapple juice & diced pineapple – Adds natural sweetness and a tropical twist.
- Soy sauce (low-sodium) – Balances the sweetness with umami. Use tamari for a gluten-free alternative.
- Vinegar OR Lemon juice – Provides the tangy kick. Use rice vinegar, apple cider vinegar, or white vinegar.
- Ketchup OR sriracha – Adds depth and optional spice.
- Maple syrup OR sugar – Adds sweetness to the sauce. Even though the recipe only calls for a few tablespoons, you can also use a sugar substitute if you are watching your blood sugar.
Vegetables
- Bell peppers & red onion – Add crunch, color, and natural sweetness.
- Green onions & sesame seeds – Perfect for adding freshness and texture as a garnish.
- Cornstarch – Used to thicken the sauce and coat the tofu for a crispy texture.
- Swap: all-purpose flour if you don’t have cornstarch
Step-by-Step Instructions
1. Prepare and Cook the Tofu
- Dice, marinate, and coat tofu in nutritional yeast, cornstarch, and garlic powder.
- Baking Method:
- Line a baking sheet with silicone baking mats or parchment paper.
- Spread tofu cubes evenly, making sure they are not touching.
- Bake for 15 minutes, flip, and bake for another 15-20 minutes.
- Air Fryer Method:
- Coat/spray the basket with oil to prevent sticking.
- Air fry tofu at 390°F for 18-22 minutes, toss every 7-8 minutes for even cooking.
2. Cook the Vegetables & Sauce
- In a bowl, whisk together all the sauce ingredients except garlic and ginger.
- Cook veggies for 5 minutes in a pan. Next add garlic and ginger – cook for 1 minute.
- Pour sauce into the pan. Stir consistently and simmer until it thickens.
- Add the crispy tofu to the pan and toss to coat.
3. Serve and Garnish
- Serve over steamed rice or quinoa.
- Garnish with chopped green onions and sesame seeds.
Tips for the Best Sweet and Sour Tofu
✔ Freeze and defrost tofu – This gives it a chewier, meatier texture.
✔ Press the tofu well – Removing excess water helps it crisp up better.
✔ Coat tofu in cornstarch & nutritional yeast – This creates a light, crispy and flavorful coating.
✔ Adjust sweetness & tang – Taste the sauce and adjust maple syrup or vinegar to your preference.
✔ Use fresh, frozen, or canned pineapple – For extra juiciness and flavor!
Serving Ideas
Serve with rice – Jasmine, brown rice, or quinoa work well.
Add extra veggies – Add broccoli, snap peas, or carrots for extra fiber and nutrients.
Make it spicy – Add chili flakes or extra sriracha for a heat boost!
Storage & Reheating
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep sauce and tofu separate if possible to maintain crispiness.
Reheating
- Stovetop: Reheat in a pan over medium heat, adding a splash of water to loosen the sauce.
- Microwave: Heat in 30-second intervals, stirring in between.
- Air Fryer: If stored separately, crisp up tofu at 375°F for 5 minutes before mixing with sauce.
The BEST Sweet and Sour Tofu
This Sweet and Sour Tofu recipe is a flavorful, plant-based take on a Chinese restaurant favorite. With its crispy tofu, vibrant vegetables, and tangy-sweet sauce, I want to say it’s the best recipe out there!
Whether you’re a tofu lover or new to plant-based cooking, this dish is sure to make you fall in love with it! If you make this recipe please share your thoughts and rate it using the star-rating system below 🙂
Try it out and let me know how you customize it!
More Delicious Tofu Recipes:
Print
Sweet and Sour Tofu
- Total Time: 40
- Yield: 4 servings 1x
- Diet: Vegan
Description
Homemade sweet and sour tofu that’s better than take-out! The pineapple gives it the perfect hint of sweetness and extra flavor. Pair this easy tofu dish with rice and your favorite veggie!
Ingredients
-
1 block of extra firm tofu
-
2 tbsp soy sauce or tamari (low sodium)
-
2 tbsp nutritional yeast
-
1 tsp garlic powder
-
2 tbsp cornstarch
-
½ cup water
-
2 tsp ginger, minced
-
2 tsp garlic, minced
-
½ cup pineapple juice
- ¼ rice vinegar or lemon juice
-
3 tbsp soy sauce
-
¼ cup ketchup
-
2-3 tbsp sugar
-
2 tbsp cornstarch
Veggies:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ red onion, chopped
-
¾ cup pineapple, diced
For garnish:
- sesame seeds
- green onion
- chili powder
Instructions
-
Freeze and fully defrost tofu in its package for best results (optional).
-
Preheat oven to 425 F (air fry below). Press tofu with a clean dish towel to make it as dry as possible. Dice tofu into even pieces, making them no bigger than about ¾ of an inch.
-
Add tofu cubes into a mixing bowl and add soy sauce, toss, and let sit for 5 minutes.
-
Add nutritional yeast, cornstarch, and garlic powder to the tofu. Toss until tofu is evenly coated.
-
Place silicone baking sheets OR parchment paper on baking trays and add tofu. Make sure most tofu pieces are not touching.
-
Bake for about 15 minutes and then flip the tofu cubes. Bake for about another 15-20 minutes depending on how crispy you’d like it.
-
Follow the steps above and instead of baking, air fry at 390 F for 15-18 minutes depending on how crispy you want them.
-
Coat/spray the bottom of their fryer with oil to prevent them from sticking.
-
Toss them every 7-8 minutes to help them cook evenly.
-
Add all sauce ingredients except garlic and ginger to a bowl and whisk together.
- Add a bit of oil to a pan on medium heat and add the chopped veggies.
- Cook veggies for 5 minutes, then add garlic and ginger and pan fry for 1 minute.
-
Pour sauce into the pan, simmer on low heat, and stir consistently for 5-7 minutes or until it thickens.
-
Add the baked or air-fried tofu to the sauce.
-
Serve over rice and enjoy!
Notes
- Taste your pineapple and see how sweet it is. Adjust the amount of maple syrup/sugar depending on how sweet your pineapple is. You can always adjust the sweetness after the sauce is made as well.
- Don’t have lemons? No problem! Try white, rice, or apple cider vinegar instead.
- ¼ cup of sriracha seems like a lot, but it depends on your spice tolerance. You can also adjust this at the end or wait until the end to add to taste.
- Prep Time: 10
- Cook Time: 30
- Category: Tofu
- Method: Oven, stove
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
One of the best tofu recipes I’ve ever tried! My picky kids loved it.
Best sweet and sour tofu. Really easy and fast to make. I baked the tofu in the pan for making it faster
So glad you gave it a try! I think you’d love my miso tofu or my orange tofu recipe 🙂
Does this refrigerate well?
It does! refrigerate for up to 5 days max.
Excellent flavor! the best tofu recipe!
I hate when recipies don’t include the ingredients that are in the picture
Hi Gabrielle! Thanks for checking out my blog 🙂
Which ingredients are you referring to? Zucchini? If you read the blog you’ll see that zucchini is listed under the vegetable section. Please let me know if you have any other questions and I’d love it if you were more specific with your comment so I can fix the issue! thanks x1000 for supporting this small latina-owned business. xoxo
Do you press the tofu before you freeze it?
I press it after I defrost it! 🙂
I really enjoyed this recipe, especially the coating on the tofu! The process for the tofu was quick and easy. I added some sauteed red bell pepper, zucchini, and sugar snap peas to the recipe for a colorful dish. This will definitely go into my regular rotation!
So glad you love it Diana! Thank you for sharing 🙂
Wonderful recipe and blog! My family loved it! I did tofu and chicken as my kids are not huge tofu lovers but this recipe was a hit. Thank you!
So good to hear! thank you for Sharing Catherine 🙂 I hope you also give the miso tofu recipe a chance!