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Sweet and Sour Tofu

Chewy tofu cooked till crisp then coated in a sweet, tangy sauce. This sweet and sour tofu is an easy and delicious plant-based dish!
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sweet and sour tofu in a bowl with chopsticks, pinch bowl of sesame seeds in the corner
Prep Time:15 minutes
Cook Time:15 minutes
Servings: 2

Ingredients

Tofu

  • 14 oz extra firm tofu pressed or frozen and thawed**
  • ¼ tsp salt
  • ¼ tsp garlic powder or 1 tsp grated fresh garlic optional
  • ¼ tsp ground ginger or 1 tsp grated fresh ginger optional
  • ⅓ cup vegetable broth if using frozen tofu
  • 3 tbsp cornstarch*
  • 1 tbsp olive or vegetable oil

Sauce

  • 3 tbsp apple cider vinegar*
  • 2 tbsp brown sugar or other sweetener of choice
  • 3 tbsp tomato paste* or ketchup
  • 1 tbsp soy sauce* use tamari for gluten-free
  • ½ cup water
  • ¼ tsp garlic powder or 1 tsp grated fresh garlic
  • ¼ tsp ground ginger or 1 tsp grated fresh ginger
  • 1 pinch red pepper flakes optional

Instructions

  • Press tofu (see notes**) to remove excess liquid.
  • Cube or tear tofu into pieces. Place in a large bowl and mix in salt, garlic, and ginger.
    If using frozen tofu, add ⅓ cup of vegetable broth and let the tofu marinate for 10 minutes. Drain any remaining liquid in the bowl.
  • Sift in cornstarch and toss to coat the tofu.
  • Drizzle oil over and toss again to coat.
  • Pan Fry: Add tofu chunks to a large skillet, keeping space between each piece. Heat over medium heat and cook 3-5 minutes on each side until golden brown.
  • Air Fry: 375°F for 10-15 minutes until golden and crispy.
  • Oven: Bake at 400°F on a parchment paper-lined baking sheet for 25 minutes, flipping the tofu halfway.
  • Transfer tofu to a plate and add the sauce to the skillet. Bring to a simmer, then stir constantly for 1-3 minutes until slightly thickened.
  • Add tofu and mix until all the tofu is coated in sauce. The sauce will thicken more as it cools.
  • For crispy sweet and sour tofu, add the tofu back to your air fryer or oven and bake another 3-5 minutes until crisp.
  • Garnish with green onions, toasted sesame seeds, or a drizzle of sesame oil if desired.

Notes

To Freeze Tofu: Take the block of tofu out of its packaging, drain, and place into a freezer safe bag. OR, just freeze the tofu in its packaging -- note that this will result in more water inside the tofu, so you’ll have to press the tofu more. Freeze at least 4 hours but preferably overnight. Thaw in the fridge overnight, or quick defrost by thawing the tofu in a pot of boiling water.
To Press Tofu: You can just use your hands to squeeze water out of the tofu. Or, wrap tofu in a paper towel or kitchen towel and place between two flat plates or cutting boards. Place a heavy object on top, such as a skillet or a heavy book. Let the tofu drain for at least 10 minutes. If using frozen tofu, be careful not to press out all the water or your tofu will end up too dry.