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5 from 4 votes


Sweet and Sour Tofu has all of the yumminess of take out, and you get to control the ingredients! {vegan // nut free}
Course: Entree
Cuisine: Asian


  • 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


  • Preheat oven to 400°.  Line a baking sheet with parchment paper and set aside. 
  • Press tofu in tofu press (or wrap in towel and press between plates) to remove excess water.
  • Slice tofu in half, then into cubes.
  • Place tofu into a large zip top plastic bag.  Place cornstarch and salt in the bag.  Shake well to coat the tofu.
  • Place tofu on prepared baking pan.  Bake at 400° for 45 minutes, until starting to brown, turning once.
  • 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.
  • 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.
  • Sauce will thicken and coat the tofu after about 3-5 minutes.  Remove from heat.  
  • 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.