Description
A vibrant and flavorful plant-based dish featuring crispy golden tofu cubes tossed in a glossy sweet and sour sauce with juicy pineapple and crisp bell peppers. This homemade alternative to takeout is colorful, satisfying, and perfectly balanced between tangy and sweet.
Ingredients
14 oz (400g) firm or extra-firm tofu, pressed and cubed
2 tbsp cornstarch
2 tbsp vegetable oil
1/3 cup pineapple juice
1/4 cup rice vinegar or white vinegar
3 tbsp ketchup
3 tbsp brown sugar
1 tbsp soy sauce
1 tsp cornstarch mixed with 2 tbsp water
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1/2 cup pineapple chunks
2 cloves garlic, minced
1 tsp grated fresh ginger (optional)
Instructions
- Press the tofu thoroughly to remove excess moisture, then cut it into bite-sized cubes. Toss the cubes gently with cornstarch until evenly coated.
- Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Fry the tofu cubes for 8–10 minutes, turning occasionally, until golden and crispy on all sides. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed. Sauté the garlic and ginger for about 30 seconds until fragrant.
- Add the bell peppers and cook for 3–4 minutes, keeping them slightly tender but still crisp.
- In a bowl, whisk together pineapple juice, vinegar, ketchup, brown sugar, and soy sauce.
- Pour the sauce into the pan with the vegetables and bring to a gentle simmer.
- Stir in the cornstarch slurry and cook until the sauce becomes glossy and thickened.
- Add the pineapple chunks and return the crispy tofu to the pan. Toss gently until evenly coated and heated through.
- Serve warm over steamed rice or noodles, optionally garnished with chopped green onions or sesame seeds.
Notes
For extra crispiness, bake tofu at 400°F (200°C) for 25–30 minutes, flipping halfway, or air fry before adding to the sauce.
To make gluten-free, use tamari or certified gluten-free soy sauce.
Add sriracha or chili flakes for extra heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of water to loosen the sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 0 mg
