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 and crunchy veggies.
- 400 g firm tofu
- 1 tbsp corn starch
- 1 yellow onion
- 1 bell pepper (I use 2 halves from different colors)
- 1 can (250g) pineapple (or 1/2 a fresh pineapple)
- 1 tbsp oil
- 4 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tsp corn starch (to make the tofu more crunchy)
- 2 tbsp ketchup or tomato paste
- 2 cloves garlic (finely minced)
- 1 tsp minced ginger (optional)
- roasted sesame seeds
- Squeeze all excess water out of the tofu, chop the tofu into bite-size pieces then coat with corn starch.
- Meanwhile, chop the yellow onion, bell peppers and pineapples into chunks.
- Add some oil to the pan, and 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 diced yellow onions and stir fry for 1-2 minutes until transparent. Add in the diced bell peppers and pineapple chunks. Stir fry for 5 minutes until the veggies become tender but still crunchy.
- Add in the sauce and simmer until thickened. Add back in the fried tofu cubes, and mix everything together.
- Add scallions and stir fry for another 5 minutes until everything is well incorporated.
- Garnish the dish with roasted sesame seeds and enjoy with a bowl of warm rice or noodles.
Serve the tofu with rice or soba noodles and enjoy!
The leftover of this can be saved in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese, Chinese
Keywords: sweet and sour tofu, vegan sweet and sour, sweet and sour stir fry, saucy tofu, 30-minute meal, weeknight friendly, meal prep