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30-Minute Vegan Sweet And Sour Tofu

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Easy vegan sweet and sour tofu recipe that's ready in 30 minutes and taste delicious over rice. It's made with a healthy sweet and sour sauce that uses pineapple juice.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Author: Eloïse Jennes


  • 2 servings fast-cooking rice ¾ cup (125-150 g)
  • 1 small onion
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 7 oz firm tofu (200 g)
  • 2 teaspoons corn starch or potato starch or arrow root powder
  • 2 tablespoons vegetable oil
  • 2 teaspoon sesame seeds optional

For the sweet and sour sauce

  • ½ cup pineapple juice (120 ml) or apricot juice
  • ¼ cup tomato paste (70 g)
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari or gluten-free soy sauce
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon ginger powder optional


  • Bring water to a boil. Cook the rice according to the instructions on the package. Drain and set aside.
  • Mince the onion. Wash the bell peppers. Cut them into quarters to remove the seeds, then into bite-sized pieces (see step-by-step pictures in post above).
  • Press excess moisture out of the tofu block (see notes). Cut it into small cubes. Place them in a bowl and add the cornstarch. Make sure the cubes are well coated.
  • Heat a large pan with vegetable oil. Make sure the pan is very hot before you add the tofu. Fry for 1 minute over high heat. Flip the tofu cubes and fry for another minute. Remove from the pan and set aside.
  • Add the onion and the bell peppers to the pan and sauté over medium heat for 10 minutes until the peppers are golden.
  • In the meantime, make the sweet and sour sauce. Add the pineapple juice, tomato concentrate, maple syrup, tamari, apple cider vinegar and a pinch of ginger powder (if using) to a bowl. Whisk until combined.
  • Add the tofu back to the pan with the sweet and sour sauce. Simmer for 5 minutes while stiring occasionally. The sauce will thicken.
  • Serve over rice and sprinkle with sesame seeds, if desired.


  1. Press excess water out of the tofu block by wrapping it into a clean tea or kitchen towel (or paper cloth) and weighing it down with a heavy object (like a pan or skillet) for several minutes (30 minutes for best results).
  2. If the sauce is too thick, simply thin it out by adding a splash of water.
  3. If you have leftovers, you can transfer the entire meal to an air-tight container and keep it in the fridge for up to 2 days. Note that the tofu won't be crispy anymore if you leave it in the sauce.
  4. You can store the sweet and sour sauce in the freezer for 3 months. This is great if you have some leftover pineapple juice.
  5. It’s not recommended to freeze the rice, tofu, peppers and sauce already mixed together. The tofu becomes rather chewy and the rice dries up.
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