Learn2Vibe

How to Make Crispy Vegetarian Sweet and Sour Tofu

Transform your dinner with this irresistible Vegetarian Sweet and Sour Tofu recipe. Featuring golden, crispy tofu cubes and a medley of fresh vegetables in a perfectly balanced sweet and tangy sauce, this dish brings the flavors of your favorite Chinese restaurant right to your kitchen. It's a healthier, meat-free alternative that doesn't compromise on taste or texture.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

40 minutes (including tofu pressing time)

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Vegetarian Sweet and Sour Tofu is a delightful plant-based twist on a classic Chinese takeout favorite. Crispy tofu cubes are tossed in a tangy, sweet sauce with colorful vegetables for a satisfying and flavorful meal.

Recipe Details

  • Prep Time: 40 minutes (including tofu pressing time)
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 1 cup pineapple chunks
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated

For the sauce:

  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  1. Press the tofu for 30 minutes to remove excess moisture. Cut into 1-inch cubes.

  2. In a bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.

  3. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the coated tofu and fry for 3-4 minutes on each side until golden and crispy. Remove and set aside.

  4. In the same skillet, add the remaining 1 tablespoon of oil. Sauté the onions, bell peppers, and pineapple chunks for 3-4 minutes until slightly softened.

  5. Add minced garlic and grated ginger, cooking for another minute until fragrant.

  6. In a separate bowl, whisk together all sauce ingredients until smooth.

  7. Pour the sauce into the skillet with the vegetables. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.

  8. Gently fold in the crispy tofu cubes, coating them with the sauce.

  9. Cook for an additional 2 minutes to heat through and allow the flavors to meld.

  10. Serve hot over steamed rice or noodles.

Chef's Notes

  • For extra crispy tofu, freeze and thaw it before pressing and cooking.
  • You can add other vegetables like carrots or snow peas for more variety and nutrition.
  • To make this recipe gluten-free, use tamari instead of soy sauce.
  • Leftover sweet and sour tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Nutritional Info

Per serving (approximate):

  • Calories: 300
  • Protein: 12g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Fat: 16g
  • Vitamin C: 80% of daily value
  • Iron: 15% of daily value

This dish is high in plant-based protein and provides a good source of vitamins and minerals from the vegetables. The tofu offers calcium and iron, while the bell peppers are rich in vitamin C.

Serving Suggestions

  • Serve over steamed jasmine rice or brown rice for a complete meal.
  • For a lower-carb option, serve with cauliflower rice or zucchini noodles.
  • Pair with a side of steamed edamame or a light miso soup for a balanced Asian-inspired dinner.
  • Garnish with sliced green onions and sesame seeds for added flavor and presentation.
  • This dish pairs well with a crisp white wine like Riesling or a light beer.