Sweet and Sour Tofu

This Sweet and Sour Tofu recipe is an easy vegan dinner done in under 1 hour. This tofu recipe pairs great with broccoli and rice! (gluten-free)

Sweet and Sour Tofu

So, I have to be honest with you… I am SO bored with food right now. Does anyone else feel that way? Food is purely sustenance at this point. Also, I couldn’t be less motivated to cook. Yes, a food blogger who dreads cooking and is totally bored with eating… it’s real.

Obviously, we still have to eat even if we’re totally burnt out on cooking. This is where recipes like this sweet and sour tofu come in. Of course, we all need recipes that are quick, nutritious, and tasty, and this tofu recipe definitely fits the bill!

Check this article out for the history of sweet and sour sauce!

close-up side view of tofu in sweet and sour sauce with a spoon

Ingredients in Sweet and Sour Tofu

Overall, this sweet and sour tofu recipe is very similar to our sweet and sour chickpeas recipe. Why not have a homemade sweet and sour sauce two different ways, you know? Let’s review the super simple ingredients for this recipe:

  • Tofu. To make the best crispy baked tofu, make sure to buy extra firm tofu.
  • Pineapple juice. This gives the sauce for this sweet and sour tofu its classic tang.
  • Rice vinegar.
  • Sugar.
  • Tomato paste.
  • Low-sodium soy sauce. Here’s a trick: buy regular soy sauce and dilute it with water. Then, you have your own low-sodium soy sauce for less money!
  • Garlic powder.
  • Tapioca or corn starch. This helps our sweet and sour sauce thicken.

close-up of a plate of sweet and sour tofu with broccoli and rice

How to Make Sweet and Sour Sauce

First, you’re going to add all sweet and sour sauce ingredients to a small pot.

Then, you’ll make a starch slurry. For this slurry, you’ll add starch and COLD water and whisk together. We do this because if we add the starch directly to the sauce, it’ll clump up. Making a slurry helps the starch get evenly mixed in to the sweet and sour tofu sauce so that it can properly thicken.

Finally, let your sweet and sour sauce simmer for 15-20 minutes. Of course, make sure you cover your pot, or your whole kitchen might be sweet and sour flavored (yes, I learned this from personal experience).

How to Bake Tofu

First of all, I like to bake tofu at a lower temperature so that it cooks through all the way without burning the outsides. For this sweet and sour tofu recipe, you’ll bake tofu at 350ºF.

For super crispy baked tofu, dust a bit of corn starch on top of the tofu when it’s on the baking sheet and toss. This will really help get the edges crispy! Also, it’s important to stir the tofu halfway through cooking so that it browns evenly on all sides.

side view of cubed tofu with sesame seeds with broccoli and rice

How to make:

Sweet and Sour Tofu

This Sweet and Sour Tofu is an easy vegan dinner done in under 1 hour. This tofu recipe pairs great with broccoli and rice! (gluten-free)

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hour
6 servings 1x


  • 2 14-ounce blocks tofu, drained and pressed*
  • 8 ounces pineapple juice
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 6 ounces tomato paste
  • 2 tablespoons low-sodium soy sauce (use tamari for gluten-free)
  • 1 teaspoon garlic powder
  • 1/4 cup water
  • 1 tablespoon tapioca or corn starch


  1. Preheat oven to 350ºF. Lightly grease a baking sheet.
  2. Cut tofu into 1/2-inch cubes. Place tofu in a single layer on the baking sheet. Bake for 25 minutes.
  3. In a saucepan over medium heat, add pineapple juice, vinegar, sugar, tomato paste, soy sauce, garlic, and water. Whisk until smooth.
  4. To a small bowl, add starch and 1 tablespoon cold water. Whisk to form a starch slurry. Pour into saucepan. Whisk to combine all ingredients.
  5. When sauce begins to bubble, cover and reduce heat to low; cook for 15-20 minutes, until sauce has thickened.
  6. Add baked tofu to sauce. Toss to coat.


*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.