Inspired by Southern Vietnamese flavors, this Sweet and Sour Tofu dish features crispy-on-the-outside, soft-on-the-inside tofu in a flavorful & full of umami sauce. You can sneak any veggies in and this dish will still taste so good!
Sweet and Sour Tofu
This recipe is inspired by Sweet and Sour pork that I grew up eating, veganized using tofu. I have previously made this recipe using tempeh, check it out here.
In Southern Vietnam, sweet & sour dishes are popular and reflect the tropical, summery taste of the country. I love to use fried firm tofu for this recipe because it has a tender texture that goes well with the sauce and a crispy exterior for some crunch. You can also use medium or soft tofu for an even more tender texture that just melts in your mouth. But if you use soft tofu, be careful as the texture may break apart!
Ingredients & substitutions
First, press the tofu to remove the excess water, if you’re lazy like me, then you can pat dry the tofu with a paper towel. After that, coat with salt and cornstarch then shallow fry in oil until both sides turn golden and crispy. Set aside.
The sauce elevates the tempeh and makes it a flavorful dish, using only 8 ingredients:
- Pineapple juice from a can: adds a sour taste to the dish, you can substitute this with orange juice
- Rice vinegar: add tanginess to the recipe
- Tomato paste: adds a depth of tomato flavors
- Agave/ maple syrup: adds a hint of sweetness
- Soy sauce: add the depth savory flavors, you can use tamari for a gluten-free option
- Garlic powder, ginger powder: can substitute with fresh minced garlic and ginger
- Corn starch: to thicken the sauce
Why you’ll love this Sweet and Sour Tofu recipe
This recipe is:
- Perfect for weeknight dinners or lunches, because it’s easy and quick to whip up together!
- Full of flavors from the umami sauce and a combination of sweet, tangy flavors
- It’s the best way to sneak some veggies into your meals as the sauce goes well with anything
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
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Sweet and Sour Tofu
- Total Time: 30 minutes
- Yield: 4 1x
Description
The last recipe of the tofu series. Inspired by Southern Vietnamese flavors, this tofu dish is saucy and packed with veggies (bell peppers & pineapple).
Ingredients
- 400 g firm tofu
- 1 tbsp corn starch
- 2 bell peppers
- 1 can (250g) pineapple (or fresh pineapples)
- 1 tbsp oil
- 100 g green peas (optional)
- 2 stalks spring onions (white part)
Sauce Ingredients
- 2 tbsp rice vinegar
- 2 tbsp pineapple juice from a can (substitute with more vinegar)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 tsp corn starch (to make the tofu more crunchy)
- 2 tbsp tomato paste
- 2 cloves garlic (finely minced)
Optional Toppings
- 2 stalks green onions (green part)
- 5 g coriander
- sesame seeds
Instructions
- Squeeze all excess water out of the tofu, chop the tofu into bite-size pieces then coat with corn starch.
- Meanwhile, chop the green onions, bell peppers and pineapples into chunks.
- Add some oil to the pan, fry the tofu until all sides are golden. Move to a plate then set aside.
- Combine all the sauce ingredients and mix well.
- Back to the pan, add the white part of the green onions, bell peppers and pineapple chunks. Stir fry for 5 minutes until tender but still crunchy.
- Add in the sauce, then the tofu, green peas and mix everything together. Stir fry for another 5 minutes until everything is well incorporated.
- Add the spring onions and coriander to garnish. Serve over rice or soba noodles and enjoy! 😉
Notes
Serve the tofu with rice or soba noodles and enjoy!
The leftover of this can be saved in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: vietnamese
Keywords: 20-minute meal, healthy, high protein
