Sweet and sour tofu with vegetables

Sweet and sour tofu served on a white plate.

Sweet and sour tofu with vegetables

This sweet and sour tofu recipe is packed with soft chewy tofu, crunchy colorful vegetables, and a delicious sweet and tangy sauce that tastes just like your favorite Asian takeout. It's easy enough for busy weeknights but flavorful enough to serve when friends and family come over.

Course Main Course

Cuisine Asian, Chinese

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 184kcal

Author Vandana Chauhan

Equipment

Oven
1 wok or skillet
Knife and chopping board
1 small mixing bowl

Ingredients

For baked tofu cubes

500 grams medium-firm tofu around 3 cups
1 teaspoon vegetable oil/ any neutral flavored cooking oil
Salt to taste
Ground black pepper to taste

Other ingredients

1 medium-sized red onion cut into around 1” chunks
1 medium-sized red bell pepper cut into around 1” chunks
1 medium-sized yellow bell pepper cut into around 1” chunks
1 medium-sized green bell pepper cut into around 1” chunks
1 small broccoli head around two cups broccoli florets
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
½ teaspoon chili flakes adjust to taste
2 tablespoons light brown sugar
2 tablespoons soy sauce
2 tablespoons tomato ketchup
2 tablespoons chili sauce adjust to taste
2 tablespoons white vinegar
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil or any neutral-flavored cooking oil
Salt to taste
Toasted white sesame seeds for garnishing optional

Instructions

Wrap the tofu block in a thick paper kitchen towel and gently press to remove the excess moisture. Remove from the towel and cut into bite-sized cubes.
Put the tofu cubes, oil, salt, and pepper in a large bowl. Gently toss and then spread on a baking tray lined with a baking sheet. Bake in a pre-heated oven for 12-15 minutes at 200°C (400°F).
Put all the sauces, vinegar, brown sugar, chili flakes, salt, and sesame oil in a small bowl. Mix well and keep aside.
Heat oil in a large wok. Add ginger and garlic. Saute for a few seconds or until the raw smell of garlic goes away.
Add onion, bell peppers, and broccoli. Stir fry on high heat for a few minutes i.e. until the vegetables are cooked but still crunchy.
Add the baked tofu cubes and mix. Cook for about a minute.
Finally, add the sauce blend and mix until it gets evenly coated on all the vegetables and tofu.
Sprinkle toasted sesame seeds and enjoy with any rice or noodle dish.

Video

Notes

Stir fry the vegetables over medium-high heat so they stay crisp.
For extra crispiness, lightly coat the tofu with corn starch or potato starch before baking.
Use a large wok or pan to stir fry the vegetables so that stirring them around is easier. In a small pan, the vegetables will get piled up on each other, and the moisture won't allow them to stay crunchy.
Don't overcook the vegetables. They should remain crunchy.
Add fresh pineapple for a sweeter version.
Cut all vegetables into similar-sized pieces for even cooking.
Don't over bake the tofu cubes; they should be soft and moist in the center.
Instead of baking, you can also air fry or stir fry tofu cubes in a pan.
More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.

Nutrition