In the mood for Chinese takeout? Before you make that order, consider making this homemade Sweet and Sour Tofu with Pineapple! Just imagine, crispy fried tofu squares covered in an irresistible sweet and sour sauce.

It’s summertime and that means fruits galore! And pineapples are refreshing, juicy and so sweet right now. So I decided to make the ultimate vegan sweet and sour tofu.

Fresh pineapple, liquid aminos, ketchup with a little bit of maple syrup and white vinegar are the ingredients that make this tangy sauce simply delectable.

Check out my teriyaki broccoli and tofu katsu recipe for more Asian inspired dishes.

Why you will love this recipe:

Can be made for meal prep– This easy sweet and sour tofu stores well in the refrigerator and tastes just as good overnight.

You control the ingredients and flavor – we can all agree that Chinese takeout tastes amazing, but we just don’t know what exactly is in it. When you make homemade sweet and sour tofu, you have full control over the amounts and types of ingredients used.

Healthier than fast-food/takeout – you can use fresh, all-natural ingredients when you make your own pineapple tofu from scratch.

Notes on ingredients

Please note that the amounts of the ingredients and the cooking instructions (in detail) are in the RECIPE CARD. Keep scrolling and you will find it down below.

Extra-firm tofu– this has a meat-like texture, especially when you freeze it before use.

Liquid aminos/ soy sauce, all-purpose chicken seasoning blend, cumin powder and paprika– add an umami flavor to the tofu.

Cornstarch– coats the tofu and makes them extra crispy. It also helps the sweet and sour sauce to thicken. You can substitute the cornstarch for arrowroot powder or chickpea flour.

Pineapple– fresh or canned, adding juicy pineapple chunks brings sweet and sour tofu to the next level!

White vinegar– adds a characteristic sourness to the sauce.

Ketchup- this contributes a tangy flavor and a vibrant flavor. Tomato paste can be used instead with the addition of about a tbsp. more of white vinegar.

Yellow onion, bell peppers and carrots, scallions and garlic are the typical add-in flavor enhancers.

Oil– for shallow frying the tofu.

How to make Vegan Sweet and Sour Tofu

Press tofu for 1 hour to remove most of the liquid. You can do this by wrapping it in a dishcloth and placing a heavy pot on it or use a tofu press. Freeze overnight, thaw and pat dry with a paper towel or dishcloth.

Cut into cubes and put them in a resealable plastic bag. Add liquid aminos, all-purpose chicken seasoning blend, paprika, and cumin and then shake the bag until evenly distributed. After marinating for an hour or so, coat in cornstarch.

Fry over medium heat and remove when golden brown.

Chop onion, bell pepper and carrot, finely mince garlic and chop up scallions then add to the skillet.

Sauté seasonings for a few minutes then add the liquid aminos, water/pineapple juice, ketchup, maple syrup, cornstarch slurry and vinegar.

Once the sauce begins simmering, add grated ginger and pineapple chunks.

Allow this to simmer for five minutes. Add tofu, mix until the sauce has been evenly distributed and remove from flame.

Here are a few serving suggestions and additions to Sweet and Sour Tofu:

Vegetables– you can have it with steamed cabbage, broccoli or bok choy for a delicious sweet and sour tofu stir fry.

Rice– I served my sweet and sour tofu with pumpkin rice (Jamaican style). I am sure it will pair well with any kind of rice you like.

Noodles– Of course, this tofu recipe goes great with noodles. It’s super saucy and will definitely curb a Chinese takeout craving.

Tortillas– Wrapped up in a tortilla with salad greens (lettuce, spinach, arugula etc.), avocado and red onions make a delicious grab-and-go weekday lunch.

Garnish– green onions/ scallions and sesame seeds are what I normally use to add an aesthetic appeal.

Made this recipe? Let me know how it went by leaving a comment below