Sweet and Sour Tofu has all of the yumminess of take out, and you get to control the ingredients! {vegan // nut free} PIN THIS RECIPE NOW!!!
Sweet and Sour Tofu
Tofu is on regular rotation at our house. Like weekly rotation. It’s a meal we all agree on, especially the boys. Tofu + veggie + carb = dinner! We like to mix it up with different variations, like Teriyaki Tofu, Baked Tofu, and even Pizza Tofu. It’s yummy, inexpensive (Costco has the best deals in my area), and filling. My latest variation is my homemade spin on sweet and sour tofu, often found at fast food Chinese inspired restaurants. I love to serve it with a bowl of sushi rice and some steamed broccoli. Easiest dinner of the week!
Refined Sugar Free Version
I use brown sugar in this recipe. I really like the flavor it gives, but if you are looking for a refined sugar free version you can use agave or maple syrup with great results!
Crispy Tofu
My favorite way to prepare tofu is to bake the tofu first while I prepare the sauce. I toss it in cornstarch to give it a little help in the browning department. I bake it for about 45 minutes at 400 degrees. The inside stays soft, and the outside gets a slight bite to it. After baking, I toss it into a skillet and pour the sauce over top. A few minutes on medium high heat and the sauce thickens up and coats the tofu beautifully!
Look how easy it is to make Sweet and Sour Tofu!
I hope you have a chance to try my homemade Sweet and Sour Tofu! Be sure to drop a comment below and let me know how you like it! Or snap a picture and share it on social media. Be sure to tag me! {#frieddandelions // @frieddandelions}
Sweet and Sour Tofu has all of the yumminess of take out, and you get to control the ingredients! {vegan // nut free}
- 2 blocks tofu
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 3/4 cup pineapple juice
- 1/4 cup orange juice
- 1/4 cup ketchup
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- 1/4 cup brown sugar
- 2 cloves garlic minced
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Preheat oven to 400°. Line a baking sheet with parchment paper and set aside.
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Press tofu in tofu press (or wrap in towel and press between plates) to remove excess water.
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Slice tofu in half, then into cubes.
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Place tofu into a large zip top plastic bag. Place cornstarch and salt in the bag. Shake well to coat the tofu.
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Place tofu on prepared baking pan. Bake at 400° for 45 minutes, until starting to brown, turning once.
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While the tofu is baking prepare the sauce. Place all sauce ingredients (pineapple juice, orange juice, ketchup, rice wine vinegar, soy sauce, cornstarch slurry, brown sugar, and garlic) into a large measuring cup and mix well. Set aside.
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Remove tofu from the oven. Place into a large skillet. Pour the sauce overtop and begin to cook over medium warm heat. Allow the sauce to begin to bubble and thicken, stirring to prevent sticking or burning.
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Sauce will thicken and coat the tofu after about 3-5 minutes. Remove from heat.
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Tofu is ready to serve! I enjoy this tofu with rice and green veggies!
For a refined sugar free option, substitute the brown sugar with agave or maple syrup.
Don’t forget to pin this recipe!
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