Sweet and Sour Tofu with Pineapple

If you’re on the lookout for a quick, delicious, and vegan weeknight dinner, then I have just the dish for you: sweet and sour tofu with pineapple!

This dish is my vegan take on the classic Chinese-American takeout dish, and I have a feeling you’re going to love it as much as I do!

The combination of marinated crispy tofu, red onion, green and red bell peppers, and sweet, juicy pineapple, all coated in a thick and luscious vegan sweet and sour sauce is just what the doctor ordered after a long day at work.

Here’s why you’ll love this recipe:

• It’s so quick and easy. I’m talking 35 minutes from start to finish.
• It’s fairly nutritious. Especially if you’re comparing it to typical Chinese takeout. No MSG here!
• You don’t need any special equipment! All you need is a non-stick frying pan for the tofu, a large wok for the stir-fry, and, of course, a bowl and a whisk to mix up the sauce.
• The flavors and textures transport you to a faraway land. And the faraway land this dish takes me to happens to be California, because it’s such a typical Chinese-American takeout dish that I grew up eating.

Ingredients for Sweet and Sour Tofu with Pineapple

This recipe for sweet and sour sauce tofu uses a lot of Asian pantry staples — ones that I always have on hand, and I bet you do too.

It only requires a few fresh ingredients, which makes this a pretty cheap meal to throw together too!

Stir-Fry Ingredients

• Firm tofu. Holds it shape when fried to golden brown perfection.
• Red onion. Becomes sweeter the longer it’s stir-fried, which pairs nicely with the tangy sweet and sour sauce.
• Bell pepper. Red and green bell peppers are my favorite in this recipe.
• Pineapple. Fresh is best, but canned works in a pinch. If using canned, choose pineapple packed in its own juice rather than in syrup.

Sweet & Sour Sauce Ingredients

• Fresh aromatics. Fresh garlic and ginger are essential if you want to make a truly better-than-takeout stir-fry.
• Soy sauce. Use tamari to keep this recipe gluten-free.
• Rice wine vinegar. Sometimes labeled simply as “rice vinegar.” Not to be confused with actual rice wine!
• Agave syrup. Feel free to sub your favorite vegan sweetener if you don’t have agave on hand.
• Ketchup. A must for this Chinese-American recipe!
• Cornstarch. Thickens the vegan sweet and sour sauce and makes it beautifully glossy.
• Water. Prevents the sauce from being too thick.

Tofu Marinade Ingredients

• Soy sauce. Tamari may be used here too.
• Sesame oil. Adds a subtle nuttiness that works nicely in the stir-fry.
• Agave syrup. Or your favorite vegan sweetener.

How to Make Sweet and Sour Tofu with Pineapple

Quick, easy, and ready in about 35 minutes! Let’s go over how the vegan sweet and sour tofu is prepared.

1. Marinate the tofu. Cut up the tofu and marinate it in a simple soy/agave/sesame marinade for 15 minutes.
2. Chop up the veggies and pineapple. Then, whisk together the sweet and sour sauce.
3. Crisp up the tofu. Heat a non-stick frying pan over medium-high heat, add a bit of coconut oil, and fry the tofu until browned on both sides.
4. Stir-fry the onion, bell peppers, and pineapple. I like to use a wok for this. Stir-fry the veggies and pineapple just until everything is crisp-tender, and some pieces have browned slightly.
5. Bring it all together. Add the tofu and the sweet and sour sauce into the wok with the veggies and pineapple. Stir-fry just enough to combine and thicken the sauce, then remove from heat and serve with rice!

Tips for Making This Recipe

• Choose firm tofu. Silken tofu will fall apart if you try to pan-fry it, as will soft tofu. Medium tofu is not quite firm enough, and extra firm tofu is too firm. Stick with firm tofu, dear Goldilocks.
• Do not stir-fry the life out of the veggies. You still want a slight crunch! Stir-frying the pineapple and veggies should not take more than 10 minutes, especially if you’re using a gas stove.
• Need to make this in advance? Soak the tofu in the marinade overnight if needed, chop up the veggies and pineapple and store in separate containers, and whisk together the sweet and sour sauce but DO NOT cook. These make-ahead steps will make stir-frying the pineapple sweet and sour tofu even quicker the next day!

Want more vegan Chinese-American recipes? Check out my Vegan Kung Pao Noodles, Black Pepper Tofu, and Vegan Orange Cauliflower!

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