Vegan Sweet and Sour Tofu

Total time1 hr

Prep time20 min

Cook time25 min

Sweet, tangy, and loaded with color, this stir-fry is the kind of weeknight dinner that makes you genuinely excited to skip takeout. The tofu gets pressed, coated in cornstarch, and pan-fried until each cube is deeply golden and crisp on every side — a technique that gives it a satisfying bite that holds up beautifully once the glossy sauce hits the pan. That sauce is built from ketchup, rice vinegar, soy sauce, brown sugar, and a touch of sesame oil, striking exactly the right balance between bright acidity and mellow sweetness. Red and green bell peppers add crunch and vibrancy, while pineapple chunks bring a juicy, tropical note that makes the whole dish pop. Fresh ginger and scallions round everything out with a little warmth and sharpness. The entire recipe is built from straightforward pantry staples and fresh produce — no animal products anywhere in the ingredient list, so there's nothing to swap or second-guess. Serve it over rice for four people and don't be surprised when the pan is scraped clean.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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3 tbsp cornstarch
½ tsp salt
¼ tsp black pepper
3 tbsp neutral oil, divided

For the sauce

⅓ cup ketchup
3 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp cornstarch
¼ cup water
1 tsp sesame oil

For the stir-fry

1 tbsp neutral oil
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 cup pineapple chunks, fresh or canned (drained)
3 scallions, white and green parts, sliced
1 tsp fresh ginger, finely grated

For serving

1 tbsp sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is gone. Cut the pressed tofu into 1-inch cubes.
2
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, cornstarch, water, and sesame oil until the cornstarch is fully dissolved and no lumps remain. Set aside.

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