As an Amazon Associate I earn from qualifying purchases.
Make better-than-takeout sweet and sour tofu with super crispy pan-fried tofu, bell peppers, and onion in a simple, flavor-packed vegan sweet and sour sauce! It comes together in under 30 minutes, optionally gluten-free, and meal prep friendly!
Table of contents
Quick and Easy Recipe for Sweet and Sour Tofu
Making healthier, homemade, plant-based versions of takeout favorites has become one of our favorite methods for saving money while satisfying takeout cravings. We’ve already shared recipes for teriyaki tofu stir-fry, Thai basil tofu, and tofu pad Thai. Now, it’s the turn of this sweet and sour tofu.
Like the takeout version, this sweet and sour tofu recipe is loaded with sweet and sour, umami-rich flavor and vibrant color – combining tofu, onion, and bell pepper for heaps of texture and flavor. However, unlike takeout, the tofu will always be super crispy, the sauce hot, and the flavors and add-ins are 100% customizable to your liking and dietary requirements.
You can easily make it gluten-free or refined sugar-free, add pineapple, swap out the veggies, and more. Best of all, it’s so simple to make with pantry-friendly ingredients and just one skillet in under 30 minutes for a satisfying, protein-dense takeout meal.
Looking for more simple fakeout meal inspiration? Check out our tofu sushi, moo shu vegetables, and vegetable-fried brown rice.
Jump to:
The Ingredients and Substitutes
The Tofu and Stir-fry Veg
- Tofu: Use extra-firm tofu (pressed) or super-firm tofu (no need to press) – we prefer to use the latter when possible.
- Cornstarch: To coat the tofu for a super crispy shell.
- Oil: Use any high-heat cooking oil like vegetable oil, canola oil, or avocado oil.
- Vegetables: This sweet and sour stir fry uses a fairly traditional combination of onion (yellow, white,) and red (or orange) and green bell peppers.
The Vegan Sweet and Sour Sauce
- Brown sugar: This produces the most traditional flavor. However, you could use unrefined coconut sugar, maple syrup, or even a sugar-free brown sugar alternative.
- Rice vinegar: Or apple cider vinegar to add the tangy, sour flavor. White vinegar also works but isn’t as sweet.
- Garlic: We prefer fresh garlic, though garlic powder works in a pinch.
- Ketchup: For sweet, tangy, rich flavor – use regular or no-sugar ketchup. However, it’s possible to use tomato puree instead and adjust the other ingredients accordingly.
- Soy sauce: Regular or reduced sodium for umami-rich saltiness. For a gluten-free option, use tamari or coconut aminos.
- Cornstarch: To thicken the sweet and sour vegan sauce. Arrowroot flour also works.
- To garnish: We love the addition of sliced green onions (scallions) and sesame seeds.
What Could I Add to Vegan Sweet and Sour Tofu?
- Pineapple: Add about ½ cup of chopped/cubed pineapple for traditional sweet and sour tofu with pineapple.
- Ginger: Add 1-2 teaspoons of minced ginger for zingy depth.
- Other vegetables: This recipe for sweet and sour tofu is a great ‘clear out the fridge’ dish. E.g., cauliflower or broccoli florets, snap peas, sliced carrot, baby corn, mushrooms, green beans, bean sprouts, etc.
- Water chestnuts: For crisp crunch.
- Nuts: Cashews or peanuts add a delicious crunch and extra plant-based protein.
- Red pepper flakes/sriracha: To add some spice to the dish.
- Toasted sesame oil: A little added towards the end adds a rich, toasty, nutty flavor.
How to Make Sweet and Sour Sauce Tofu
- First, if you haven’t already, drain and chop the tofu into ½-inch cubes (if using extra-firm tofu, press it, too). Also, peel and chop the onions into 1-inch chunks and chop the bell peppers into 1-inch chunks (or tear it into 1-2-inch chunks for even crisper edges).
- Then, toss it into a large bowl with the cornstarch until well coated and set aside.
- Meanwhile, heat the oil in a large, lidded skillet over medium-high heat. Once hot, add the tofu to the pan in a single layer, not touching, and pan-fry until all sides are crispy and golden (3-4 minutes per side). Then, remove it from the pan and set it aside.
Don’t move it too much. Instead, leave it to sear on each side before flipping.
- Meanwhile, in a small bowl, combine all the sauce ingredients and mix well until well-mixed/fully dissolved.
If you have a frother, this can make the process go faster.
- In the same pan, add the bell peppers and onion and sauté for 3 minutes.
- Then, add the tofu back to the pan, pour in the sauce, and reduce the heat to a simmer.
- Cover and cook the sweet and sour tofu for 2 minutes, stirring occasionally to prevent burning. Once thickened, taste and adjust any of the ingredients (e.g., vinegar for tang, sugar dissolved into hot water for sweetness, etc.). Mix well, and serve!
FAQs
Leave the tofu to thaw, press it to remove excess liquid, then cube, and carry on with the recipe. Just note that frozen tofu becomes spongier/ ‘meatier’ in texture.
Yes, you could use tempeh, seitan, or another vegan mock meat (like vegan chicken). Breaded/battered cauliflower or chickpeas would work, too.
Yes, this can help you reduce oil usage (though a little oil is recommended for the crispiest tofu). Place the tofu in a single layer with space in between and cook at 400F/200C for 25-30 minutes in the oven or 10-15 minutes in an air fryer, flipping/shaking a couple of times.
In the last 8 minutes, sauté the vegetables, simmer the sauce to thicken, and then toss in the tofu before serving.
Pro Recipe Tips
- Tweak to taste: E.g., add more or less sugar, change it to a sugar alternative, add more or less vinegar/lime, etc.
- For the crispiest tofu: Pan-fry it in a single layer with space between (in batches if necessary) and allow it to fry, untouched, until the bottom is golden brown and crisp, then flip and repeat on each side. Don’t move it around too much, or it won’t properly sear.
- To adjust the consistency: For a thinner sauce, add a little water. For a thicker one, add extra cornstarch in a slurry (to avoid lumps).
- To serve over saucy noodles: Make 50-100% more sauce to toss with the noodles (or grain of your choice).
- Adjust the sweetness: Adjust it to personal taste and dietary preference.
Serving Suggestions
- Grains/noodles: Enjoy sweet and sour tofu stir-fry over steamed or stir-fried rice, quinoa, or noodles.
- Spring rolls: Crispy or soft (like our tofu mango spring rolls), crispy vegetable wontons, or vegan egg rolls/ crispy rice paper rolls.
- Side salads: Like this slaw, cucumber salad, etc.
- Veggies: Added to the stir-fry or steamed on the side. E.g., broccoli, cauliflower, Brussels sprouts, carrot, bell peppers, bok choy, green beans, edamame, etc.
If you’re serving this at a dinner party, you might also like serving it out of hollowed-out pineapple halves (adding the pineapple to the dish).
Storage Instructions
Leave any leftover sweet and sour tofu to cool and store them in an airtight container in the refrigerator for up to 5 days. Just note that the tofu will soften over time (but still taste great).
We don’t recommend freezing it, though, as the tofu and vegetable texture will change a lot.
You can then reheat it on the stovetop or in a microwave (in 30-second increments). Add a splash of water if necessary.
More Easy Tofu Recipes
- Lemon basil tofu
- Buffalo tofu
- Pineapple glazed tofu ‘ham’
- Spicy sesame tofu stir fry
- Sweet and spicy tofu
- Shiitake asparagus tofu stir-fry
Photos by Alfonso Revilla
Sweet and Sour Tofu
Ingredients
For the tofu:
- 1 (16-ounce) package of super firm tofu, cut into ½-inch cubes
- 3 tablespoons of cornstarchÂ
- ¼ cup of high heat oil
- 1 red bell pepper, chopped into 1-inch chunks
- 1 green bell pepper, chopped into 1-inch chunks
- 2 medium yellow onions, chopped into 1-inch chunks
For the sauce:
- ¼ cup brown sugar
- 2 tablespoons  of rice vinegar or apple cider vinegarÂ
- ¼ cup of water
- 2 tablespoons of cornstarchÂ
- â…“ cup of ketchup
- 3 tablespoons of soy sauce
- 2 garlic cloves, minced
- Green onion, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- In a medium bowl, toss the tofu and cornstarch. Toss until all of the cornstarch is stuck to the tofu. Set aside.
- Add the oil to a large skillet with a lid and heat over medium-high heat. One by one, place the tofu cubes in the hot oil, cook each side until golden. Repeat the process of gently tilting the cubes until they lay on an uncooked side. After all sides are golden, remove them all from the pan and placce them in a bowl.
- In the same pan you cooked the tofu, over medium high heat, add the bell pepper, and onions. Saute for 3 minutes.
- While the pepper and onion cook, in a small bowl or jar, mix the sugar, vinegar, water, cornstarch, tomato paste, soy sauce, and garlic. Mix well and until all ingredients are fully dissolved. If you have a frother, I like to use it to make the process go faster.
- Add the tofu back into the pan with the onion and pepper. Pour the sauce and lower the heat to a low. Mix well, cover with a lid and cook for 2 minutes. Mixing sporadically to prevent burning. After the 2 minutes have passed and the sauce has thickened, taste and adjust any sweet and sour levels. To increase the sweetness, dissolve more sugar in hot water and pour it on the pan. To increase the sour, add more vinegar to the pan and mix well.
- Serve hot.
Notes
- Tweak to taste: E.g., add more or less sugar, change it to a sugar alternative, add more or less vinegar/lime, etc.
- For the crispiest tofu: Pan-fry it in a single layer with space between (in batches if necessary) and allow it to fry, untouched, until the bottom is golden brown and crisp, then flip and repeat on each side. Don’t move it around too much, or it won’t properly sear.
- To adjust the consistency: For a thinner sauce, add a little water. For a thicker one, add extra cornstarch in a slurry (to avoid lumps).
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Oil is a big no no for us heart patients. I like your recipes but most of them have oil. Can’t you cook on a budget without oil in your recipes?
You sure can! You can instead use vegetable broth or water most of the time and just keep an extra eye on the recipe while cooking it up!
This is seriously the best sweet and sour sauce I have ever made! The tofu and the peppers were so good!! I will definitely be making this many more times! (One note–the ingredients listed ketchup, but under step 4 it states tomato paste)
This tofu is so yummy! I love the flavors of the peppers mixed with the sweet and sour sauce.
Right?! The sweet and sour sauce is the best!
Delicious sweet and sour tofu. I serve it over a bed of brown and wild rice.
Yum! Bet it tasted delicious over rice!
I am unable to see the actual recipe. I just see the notes. It looks like something I would like to try!
Strange! Here’s the recipe:
For the tofu:
1 (16 ounce) package of super firm tofu, cut into ½-inch cubes
3 tablespoons of cornstarch
¼ cup of high heat oil
1 red bell pepper, chopped into 1-inch chunks
1 green bell pepper, chopped into 1-inch chunks
2 medium yellow onions, chopped into 1-inch chunks
For the sauce:
1/4 cup brown sugar
2 tablespoons of rice vinegar or apple cider vinegar
¼ cup of water
2 tablespoons of cornstarch
â…“ cup of ketchup
3 tablespoons of soy sauce
2 garlic cloves, minced
Green onions, for garnish (optional)
Sesame seeds, for garnish (optional)
Instructions
In a medium bowl, toss the tofu and cornstarch. Toss until all of the cornstarch is stuck to the tofu. Set aside..
Add the oil to a large skillet with a lid and heat over medium-high heat. One by one, place the tofu cubes in the hot oil, cook each side until golden. Repeat the process of gently tilting the cubes until they lay on an uncooked side. After all sides are golden, remove them all from the pan and placce them in a bowl.
In the same pan you cooked the tofu, over medium high heat, add the bell pepper, and onions. Saute for 3 minutes.
While the pepper and onion cook, in a small bowl or jar, mix the sugar, vinegar, water, cornstarch, tomato paste, soy sauce, and garlic. Mix well and until all ingredients are fully dissolved. If you have a frother, I like to use it to make the process go faster.
Add the tofu back into the pan with the onion and pepper. Pour the sauce and lower the heat to a low. Mix well, cover with a lid and cook for 2 minutes. Mixing sporadically to prevent burning. After the 2 minutes have passed and the sauce has thickened, taste and adjust any sweet and sour levels. To increase the sweetness, dissolve more sugar in hot water and pour it on the pan. To increase the sour, add more vinegar to the pan and mix well.
Serve hot.
Love this tofu!! It’s so good!!
Right?! It’s so delicious!
So delicious!