Sweet and Sour Pineapple Tofu (Vegan)

Showing large pieces of tofu and pineapple in a Asian sweet and sour sauce over rice.

5 from 2 votes

Sweet and Sour Pineapple Tofu (Vegan)

This better-than-takeout sweet and sour pineapple tofu is easy to make, healthy, completely vegan and comes together in under 30 minutes. It combines chunks of juicy pineapple with crispy tofu tossed in a delicious Asian stir-fry sauce. Perfect quick weeknight dinner that your whole family will love!

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: American, asian-inspired

Keyword: healthy vegan recipe, stir fry, vegan recipes

Servings:

Calories: 192kcal

Author: Jessica Laroche

Ingredients

For the crispy tofu

16 oz extra firm tofu pat dry and cubed
1 tbsp cornstarch

For the sweet and sour pineapple sauce

1 cup fresh pineapple diced
1 bell pepper (orange or red) diced
¼ cup soy sauce
⅓ cup water
⅓ cup brown sugar
1 tbsp tomato paste or ketchup
3 tbsp rice vinegar
2 cloves of garlic crushed
1 tbsp cornstarch

For serving

cooked rice
sesame seeds
green onions sliced

Instructions

Pat dry the bloc of tofu with a clean towel, then cube it in about 1-inch pieces. Transfer to a bowl and add the cornstarch over. Use your fingers to toss the cubes in the bowl so they are all well coated.
Warm up a large nonstick pan with a little oil, then add the cornstarch-covered tofu. Distribute them evenly all over the pan so they don't touch each other. Cook on medium-high heat for 5-7 minutes or until golden brown, then flip and cook on the other side. Keep going until most sides are roasted, about 10-15 minutes.
While the tofu is cooking, whisk the water, soy sauce, brown sugar, tomato paste, rice vinegar, garlic and cornstarch together in a bowl.
When the tofu is done, transfer the cubes to a plate and put the pan back on the stove. Transfer the bell pepper to the pan (you can add a little extra oil if needed) and cook for about 5 minutes on medium-high heat while stirring often.
Then, add the pineapple and pour the sauce over in the pan (whisk the sauce again just before serving). Careful for the splashes. Stir right away until thickened, about 60 seconds. Then, add the tofu and cook for 1-2 more minutes.
Serve over rice or noodles with sesame seeds and green onions. Enjoy!

Video

Notes

Storage tips: this recipe is best when enjoyed right away, but it also makes for great lunches the next day. If you have some leftovers, then keep them in an airtight container for up to 3 days and reheat using the microwave.
This is such a versatile recipe! Feel free to add more veggies (like cauliflower, broccoli, mushrooms, etc) or adapt the sauce to your taste (spicy sriracha, fresh ginger, etc). Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving (excluding rice) 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