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Sweet and Sour Tofu

Sweet and Sour Tofu

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5 from 1 review

  • Author: Veggie Anh
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


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.


Units Scale
  • 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

Sauce Ingredients

  • 4 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tsp corn starch
  • 2 tbsp ketchup or tomato paste
  • 2 cloves garlic (finely minced)
  • 1 tsp minced ginger (optional)

Optional Toppings

  • roasted sesame seeds


  1. Squeeze all excess water out of the tofu, chop the tofu into bite-size pieces then coat with corn starch.
  2. Meanwhile, chop the yellow onion, bell peppers and pineapples into chunks.
  3. Add some oil to the pan, and fry the tofu until all sides are golden. Move to a plate then set aside.
  4. Combine all the sauce ingredients and mix well.
  5. 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.
  6. Add in the sauce and simmer until thickened. Add back in the fried tofu cubes, and mix everything together.
  7. Add scallions and stir fry for another 5 minutes until everything is well incorporated.
  8. 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