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A bowl of sweet and sour tofu over rice and topped with green onions and white sesame seeds.

Sweet and Sour Tofu with Vegetables

  • Author: Mimi
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Baking
  • Cuisine: Asian-Inspired
  • Diet: Vegan


This takeout-inspired vegan sweet and sour tofu is the perfect weeknight dinner. Sticky homemade sweet and sour sauce coating crispy tofu, peppers, onions, and pineapple? Yes, please.


  • 1 (14 oz) block extra firm tofu, pressed 
  • 1 (20 oz) can pineapple chunks (reserve the pineapple juice for the sauce)
  • 1 red bell pepper, cut into 1” chunks
  • 1 green bell pepper, cut into 1” chunks
  • 1 yellow onion, cut into 1” chunks
  • 2 tablespoons low sodium soy sauce (sub tamari if gluten free)
  • 1 tablespoon cornstarch 

Sweet and sour sauce

  • Juice from 1 (20 oz) can pineapple chunks 
  • 1/3 cup ketchup
  • 5 tablespoons coconut sugar (sub brown sugar) 
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons low sodium soy sauce (sub tamari if gluten free)
  • 1 tablespoon cornstarch mixed + 1 tablespoon water 


  1. Preheat the oven to 425 F.
  2. Make the crispy tofu and vegetables.
    1. Cube the tofu into 32 pieces and place in a large bowl. Add the soy sauce and cornstarch. Stir until the tofu is coated. Evenly spread tofu on a lined baking tray.
    2. Bake for 20 minutes.
    3. Flip the tofu and add the peppers, onions, and pineapple chunks to the baking tray. Bake for another 20-25 minutes until the tofu is firm and the veggies are softened. 
  3. Make the sweet and sour sauce. 
    1. While the tofu and veggies are cooking, prepare the sauce. Put all sauce ingredients except for the cornstarch and water in a medium pot. Bring to a rolling simmer over medium high heat. Continue to simmer for about 8 minutes until the sauce has thickened a bit. 
    2. Mix the cornstarch with 1 tablespoon water in a small bowl until dissolved. Pour the cornstarch mixture into the pot and stir until incorporated.
    3. Remove the pot from heat, stirring frequently for about 1 minute. Set aside until the tofu and vegetables are done baking.
  4. Mix everything together. Add the tofu and vegetables to the pot with the sweet and sour sauce and stir until everything is coated. Serve with rice, chopped green onions, and sesame seeds. Sweet and sour tofu will last for about a week in the fridge.


  • Serving Size: 1 serving
  • Calories: 307.4 kcal
  • Sugar: 35.9 g
  • Sodium: 767.6 mg
  • Fat: 5.9 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 49.1 g
  • Fiber: 4.1 g
  • Protein: 14.9 g
  • Cholesterol: 0 mg

Keywords: sweet and sour tofu, tofu recipe