Who doesn’t enjoy crispy tofu with a straightforward sauce of sweet and sour? These days, this is one of our favorite weeknight meals.
This vegan version with tofu, pineapple, and peppers is perfect for those who enjoy sweet and sour chicken. And it only takes half an hour to make!
Why We Love This Recipe for Sweet and Sour Tofu
One of my favorite takeout foods before I became vegetarian was sweet and sour chicken. So, I decided to use tofu to make a plant-based version.
The rich, sweet-and-sour sauce coats the tofu in a somewhat sweet, sticky sauce, and the tofu is lightly pan-fried to make it extra crispy.
It’s also a weeknight favorite because it’s ready in 30 minutes.
Ingredients
- 3 cups water
- 1 ½ cups long-grain brown rice
- 1 pound firm tofu
- ¼ cup unsweetened pineapple juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons ketchup
- 2 tablespoons real maple syrup
- 2 tablespoons tamari
- 1 tablespoon dark sesame oil
- 2 ¼ teaspoons arrowroot powder
- 2 ½ teaspoons grated fresh ginger root
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 carrots, sliced diagonally
- 4 ounces fresh green beans, cut into 1-inch lengths
- 1 large chopped red bell pepper
- 8 ounces fresh mushrooms, sliced
- 1 zucchini, cut into 1/2-inch slices
- 1 cup pineapple chunks
Directions
- In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
- Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
- In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
- In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
- Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.
Get the Recipe: Sweet and Sour Tofu Veggies
Cooking Tips
The pineapple and peppers should be diced to a similar size. This classic sweet and sour dish is made with chunks rather than fine chops.
Air-frying the tofu is an alternative if you wish to use less oil. Place in an air fryer in a single layer and cook until crispy after tossing with cornstarch as directed.
You may prepare the sauce in the morning and cut the pineapple, tofu, and vegetables. Then, just before serving, sauté the vegetables and tofu and combine them with the sauce.
FAQs for Recipes
How does one make tofu crunchy?
There are several ways to bake tofu with the nicest crunchy exterior, but if you haven’t already, I highly suggest getting a silicone baking surface. It has a significant impact.
How can you determine whether tofu has gone bad?
Priority one should be given to examining the packaging’s best by date. It is safest to compost and start over with a new block if it is much past the suggested date. A pungent smell is another clue that the tofu is rotten. If the tofu smells sour, throw it away. Good tofu shouldn’t smell at all!
What is the most nutritious method to consume tofu?
Healthy is a subjective concept that varies from person to person. I strongly advise you to browse my website according to your own preferences if you have any dietary limitations.
Sweet and Sour Tofu
Ingredients
- 3 cups water
- 1 ½ cups long-grain brown rice
- 1 pound firm tofu
- ¼ cup unsweetened pineapple juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons ketchup
- 2 tablespoons real maple syrup
- 2 tablespoons tamari
- 1 tablespoon dark sesame oil
- 2 ¼ teaspoons arrowroot powder
- 2 ½ teaspoons grated fresh ginger root
- 2 tablespoons vegetable oil
- 1 onion thinly sliced
- 1 carrots sliced diagonally
- 4 ounces fresh green beans cut into 1-inch lengths
- 1 large chopped red bell pepper
- 8 ounces fresh mushrooms sliced
- 1 zucchini cut into 1/2-inch slices
- 1 cup pineapple chunks
Instructions
- In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
- Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
- In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
- In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
- Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.
