• Skip to main content
  • Skip to primary sidebar
Plant Based Jess
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • 📧 Subscribe
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • 📧 Subscribe
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipe Index » Main dish

    Sweet and Sour Tofu (Vegan Easy Recipe)

    Published: May 16, 2021 · Modified: May 20, 2024 by Jessica

    JUMP TO RECIPE PIN SHARE

    Make your own Chinese take-out favorite meal with this vegetarian sweet and sour tofu recipe. It uses only simple ingredients and is quicker to prepare than waiting for delivery!

    Over head view on a white bowl containing a sweet and sour tofu topping brown rice with a side of red and green pepper that were roasted. The dish is garnished with sesame seeds and there are on the side a few bowls with more sesame seeds, roasted veggies. Also beside the bowl, there are chopsticks, a black and white hand towel and 2 glasses of water with lime wedges inside.

    Lots of Chinese style take out will offer a sweet and sour meal, but it often comes with chicken. So why not make your own vegan sweet and sour "chicken" meal!

    This recipe is quick, simple, healthier than the classic and really is one of my favorite meals to enjoy when craving take out food. The tofu is cooked until crispy and the sweet and sour sauce is such a great balance between tangy and sweet flavors in a rich caramelized texture. And I usually serve it along a coconut pineapple rice, which makes the whole dish even better.

    And if you are transitioning towards a more plant-based diet, then this saucy Asian meal is definitively one to try. It does not lack in flavor and the crispy-yet-tender chunks of tofu are so satisfying. It makes for a super saucy tofu that's perfect to add on your favorite veggies.

    Close up on a dish containing brown rice that's topped with a sweet and sour tofu, red and green pepper and sprinkled with sesame seeds. There are bowl with more roasted peppers and sesame seeds in the back.

    What you'll need

    • Tofu
    • Corn Starch
    • Tomato paste (I use this tube tomato paste when I need smaller amount, keep in the fridge)
    • Maple syrup
    • Rice vinegar
    • Soy sauce (I use the reduced sodium Shoyu soy sauce, but choose gluten-free Tamari if necessary)
    • Garlic
    • Sesame oil (optional)
    Ingredients needed to make this recipe: tofu, tomato paste, corn starch, soy sauce, rice vinegar, garlic and maple syrup.

    What kind of tofu to use

    You will need extra firm tofu to make this recipe. Softer kinds of tofu aren't solid enough to handle being tossed in the corn starch. You do not want to end up with a crumbled tofu at the end! I use our Maine extra firm tofu from Heiwa, but use your favorite kind.

    How to prepare the crispy tofu

    The tofu is first cooked in the pan until roasted and crispy. Here is how to do it:

    To begin, pat dry your bloc of tofu as much as you can. You actually do not need to properly press the tofu to make this recipe as the tofu is not marinated, which is a little quicker. Instead, roll the tofu in a few layers of paper towel, then very gently press on the bloc (do not break it though) to remove the excess water. Then, cut in cubes of about 1 inch (or roughly bite-size).

    You can see a hand holding a knife while cutting a bloc of tofu that's on a wooden board.

    Add the cubes of tofu to a large bowl and sprinkle with salt and corn starch. Then, stir making sure all the pieces of tofu are covered on all sides with the corn starch. The corn starch will help the tofu get crispier without having to use a ton of oil.

    There is a white bowl containing cubes of tofu while you can see a hand holding on a tbsp to sprinkle corn starch over.

    Warm up a large non-stick pan on medium-high heat, then add the corn starch covered cubes of tofu. I first warm up a tiny amount of sesame oil (1 tbsp) to help crisp the pieces (and I love sesame oil flavor), but you don't need to use any oil at all if using a non-stick pan. Cook the cubes, flipping them every few minutes, until browned and crispy.

    Over head view on a large non stick pan containing cubed tofu that are roasting.

    Easy vegan sweet and sour sauce

    While you are roasting the tofu in the pan, then prepare the sauce.

    Start by combining the corn starch with a little water in a medium bowl and whisk to break all the clumps. Then, add the rest of the ingredients of the sauce and keep whisking until you can see that the tomato paste is well incorporated.

    There is a white bowl containing a redish sauce being whisked.

    Once the tofu is done cooking in the pan, pour over the sauce and keep cooking on medium-high heat while constantly stirring around in the pan. The sauce will become bubbly and thicker within 3-5 minutes, then remove from the heat and serve.

    There are cubes of tofu that were roasted in a large non stick pan and you can see a white bowl pouring some redish asian sauce over.
    Close up on a black non stick pan that's cooking cubed tofu in a sweet and sour sauce.

    Watch how to make it

    YouTube video

    Serving suggestions

    I find this recipe perfect served over rice and a side of roasted peppers. I simply cook the rice before starting the recipe as I use brown rice and it takes a while to cook. I also cook the peppers in a pan as I am roasting the tofu, so it is ready at about the same time.

    Other great ideas would be to serve this saucy tofu recipe over noodles, like soba or large udon kind of noodles. Also try pairing it with steamed broccoli, cauliflower, bok choy, carrots and even mushroom.

    One more thing, diced pineapple would be more than amazing in this sauce. You can use fresh or canned (drain first) and simply add the chunks of fruit (about ¾ cup) when adding the sauce to the pan. Or check out this pineapple tofu recipe!

    When serving, sprinkle over sesame seeds, green onion and sriracha, if desired.

    Over head view on a white bowl containing a sweet and sour tofu topping brown rice with a side of red and green pepper that were roasted. The dish is garnished with sesame seeds and there are on the side a few bowls with more sesame seeds, roasted veggies. Also beside the bowl, there are chopsticks and a black and white hand towel.

    Cooking tips

    • Try to keep the cubes of tofu as intact as you can during preparation, so be gentle when pressing and tossing them in the corn starch as they can break easily.
    • Don't overcrowd the tofu while cooking in the pan. The corn starch can make them stick to each other if too close and they will roast better if spaced out.
    • If planning on filling the pan with extra veggies, then you might want to consider doubling the sauce.
    • To make this recipe gluten-free, then make sure to use gluten-free Tamari.

    What if I'm not a fan of tofu

    This sweet and sour tofu recipe is SO versatile. If you love the sauce, but not much of a tofu lover, then there are so many other ways to enjoy this recipe.

    Try tossing roasted cauliflower in the sauce for a soy-free recipe. OR, check out this cauliflower teriyaki recipe to prepare the breaded cauliflower bites in the oven, but then toss in this sweet and sour sauce (warm and thicken the sauce up in a small sauce pan first) instead of the teriyaki one.

    Also would pair well with chickpeas, seitan stripes or tempeh cubes. You can also simply cook lots of veggies in a pan and pour the sauce over until thick and warm for a veggie sweet and sour meal.

    Close up on a dish containing brown rice that's topped with a sweet and sour tofu, red and green pepper and sprinkled with sesame seeds. There are bowl with more roasted peppers and sesame seeds in the back.

    Storage tips

    The tofu will lose on its crispiness and the sauce tends to get thicker as it rest, but leftovers are still very good. Keep them in a container in the fridge for up to 4 days.

    Other saucy Asian recipes you might like:

    • Quick vegetable stir-fry
    • Spicy garlic noodles
    • Hoisin tofu
    • Teriyaki cauliflower
    • One-pot broccoli curry ramen
    • Oven-baked orange cauliflower
    • Tofu and bok choy stir fry
    • Sticky tempeh
    • Teriyaki udon noodles

    I hope you enjoy this sweet and sour tofu recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    Over head view on a white bowl containing a sweet and sour tofu topping brown rice with a side of red and green pepper that were roasted. The dish is garnished with sesame seeds and there are on the side a few bowls with more sesame seeds, roasted veggies. Also beside the bowl, there are chopsticks and a black and white hand towel.

    Sweet and Sour Tofu

    5 from 5 votes
    Make your own Chinese take-out favorite meal with this vegetarian sweet and sour tofu recipe! It uses only simple ingredients and is quicker to prepare than waiting for delivery!
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings 4
    Author Jessica Laroche

    Ingredients
      

    For the tofu

    • 454 g. extra firm tofu - drained and pat dry to remove the remove the excess water, then cubed in inch bite size
    • ½ tsp salt
    • 2 tbsp cornstarch
    • 1 tbsp sesame oil - optional

    For the sauce

    • 1 tbsp cornstarch
    • ⅓ cup water - or veggie broth
    • ⅓ cup maple syrup
    • ¼ cup soy sauce
    • 3 tbsp tomato paste
    • 3 tbsp rice vinegar
    • 2 garlic cloves - crushed

    For serving

    • rice or noodles
    • vegetables, sesame seeds

    Instructions
     

    • In a medium bowl, add the cubed tofu, sprinkle the salt over and toss. Then, add the cornstarch and stir gently to coat each of the pieces. Set aside.
    • Warm a large pan, then add the sesame oil (if using) and let it warm up a bit without smoking (you can also avoid the use of oil by using a non-stick pan). Then, transfer the tofu and cook on medium-high heat until crispy and browned while flipping the pieces once in a while. This might take about 15-20 minutes.
    • While the tofu is roasting, then make the sauce: whisk the corn starch (1 tbsp) with the water until dissolved. Then, add the rest of the sauce ingredients and whisk until smooth and combined. Set aside.
    • When the tofu is done cooking, add the sauce mixture to the pan over the tofu and stir to combine. Keep cooking on medium-high heat while stirring often until the sauce is bubbly and has thickened up (should take only 3 minutes or so).
    • Serve over rice or noodles with a side of veggies. Sprinkle with sesame seeds, if desired. Enjoy!

    Video

    YouTube video

    Notes

    • Make this recipe gluten-free by swapping the soy sauce for gluten-free tamari.
    • If you want to add extra veggies to the recipe, then feel free to double the sauce.
    • Keep leftover in a air-tight container in the fridge for up to 4 days.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 212kcal | Carbohydrates: 29g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1271mg | Potassium: 394mg | Fiber: 1g | Sugar: 19g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg
    CLICK TO SUBSCRIBE FOR UPDATES!
    SHARE ON FACEBOOK SHARE BY EMAIL

    Pin it for later!

    More Vegan Lunch and Dinner Recipes

    • A bowl of sesame ginger tofu over rice with a side of beans.
      Sesame Ginger Tofu
    • A vegan taco casserole with a portion taken out to show the middle consistency.
      Vegan Taco Casserole (Mexican Lasagna)
    • Red pesto gnocchi garnished with basil on a plate.
      Creamy Red Pesto Gnocchi
    • Sliced bean and rice enchiladas in a baking dish with a creamy cheesy sauce coming out.
      Black Bean and Rice Enchiladas

    Reader Interactions

    Comments

    1. Carol says

      April 21, 2025 at 8:32 pm

      5 stars
      I made this for my daughter’s Moana theme birthday party to add to rainbow bowls and it was hit. I used super firm tofu just because I find people like the texture better and of course it’s higher in protein. I’ll definitely be making this again for a weeknight meal! I tripled the recipe for the party and it was perfect. Thank you for sharing ❤️

      Reply
      • Jessica says

        April 22, 2025 at 7:51 am

        Hi Carol! Wow, sounds great, I'm so glad it worked out! 😊

        Reply
    2. Katie says

      December 09, 2022 at 5:03 pm

      5 stars
      Delicious! This has become a go-to dinner for our family. Super easy and versatile since it can be used with many kinds of veggies. Thank you for sharing such a great recipe!

      Reply
      • Jessica says

        December 09, 2022 at 6:12 pm

        Oh that's great Katie! I'm glad everyone loved it. Thanks for sharing! 🙂

        Reply
    3. Eva says

      March 01, 2022 at 10:38 pm

      5 stars
      Just made this for dinner and it was delicious! The sauce was perfect and flavorful and it was quick and easy, definitely better than take out, and my meat lover partner asked for more! Win!

      Reply
      • Jessica says

        March 02, 2022 at 6:00 am

        Oh yeah Eva! 🙂

        Reply
    4. Linda says

      June 09, 2021 at 8:26 pm

      5 stars
      This was so easy and the sauce so full of flavour! The tofu was nice and crispy and browned nicely---I actually made it a day ahead and put the sauce together the next evening for supper. I served it over basmati rice. It was delicious!!

      Reply
      • plantbasedjess says

        June 09, 2021 at 8:30 pm

        Oh great Linda! Thank you for your comment! 🙂

        Reply
    5. Lee says

      May 19, 2021 at 8:15 am

      5 stars
      This is a great recipe that you can make on short notice. The sauce adds flavor to the whole dish. I used vegetables I had in the fridge, mushrooms, onion and red pepper and served it over couscous.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

    CONNECT WITH ME


    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    🌱 SPRING RECIPES


    • There is a white bowl that contains a creamy barley breakfast bowl that's topped with a strawberry and rhubarb quick compote. There is also a wooden spoon on the side of the bowl and fresh strawberries. Also beside the bowl, there is another breakfast bowl as well as a few small bowl containing more of the compote and fresh strawberries. The bowls are on a large pink hand towel and there is a cup of tea on the side.
      Barley breakfast bowl with a strawberry-rhubarb compote
    • Vegan Watermelon Salad with Mint and Cucumber
    • There is a portion of a vegan garlic pasta bake on a plate with a baking dish containing more of the pasta on the side. There are 2 forks, 2 glass and a pitcher of water on the side as well as a small plate with ground black pepper.
      Vegan Garlic Pasta Bake
    • There is a slice of a vegan spinach quiche that's being hold and close to the camera. You can see in the background the whole vegan spinach pie as well as a white and blue hand towel.
      Vegan Spinach Quiche (Gluten-Free)
    • Green pea pasta sauce with short noodles and a side of lemon wedge and more fresh basil.
      Creamy Green Pea Pasta Sauce (20-min Vegan Recipe)
    • View on a tall glass of mango cherry smoothie topped with flaxseed.
      Mango Cherry Smoothie

    POPULAR RECIPES


    • Overhead view on a dark plate filled with 3-ingredient almond flour peanut butter cookies with a glass of milk on the side.
      3-Ingredient Almond Flour Peanut Butter Cookies
    • View on a glass of passion fruit mocktail with fresh passion fruits on the side.
      Passion Fruit Mocktail
    • Showing is a homemade easy buckwheat bread that's about half sliced. There are a few slices around the bread that are topped with peanut butter, yogurt and fruits.
      Easy Buckwheat Bread (No yeast, No kneading!)
    • There is a large spoon taking some oven-roasted potatoes and broccoli from a sheet pan.
      Oven-Roasted Potatoes and Broccoli
    • Front angle view on a kale tonic with lemon juice.
      Kale Tonic (First Watch Copy Cat Recipe)
    • Front angle view on a small jar of flaxseed pudding layered with strawberry jam and fresh blueberries.
      Flaxseed Pudding

    Footer

    Copyright © 2021 Plant Based Jess

    Privacy Policy