Prepare to embark on a culinary journey that will tantalize your taste buds and revolutionize your perception of vegetarian cooking! This Pineapple Sweet Sour Tofu is not just a recipe – it's a vibrant, mouthwatering experience that combines the crispy perfection of golden tofu with the tropical burst of pineapple and a sauce so addictive, you'll be dreaming about it long after your last bite. Whether you're a tofu skeptic or a seasoned plant-based foodie, this dish promises to be a game-changer that will have everyone at your table asking for seconds.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 cup pineapple chunks
- 1 bell pepper, diced
- 1 onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
Instructions
- Press tofu for 15-20 minutes to remove excess moisture. Cut into 1-inch cubes and pat dry with paper towels to ensure crispy texture.
- In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and cornstarch to create the sweet and sour sauce. Set aside.
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
- Add tofu cubes to the hot oil and fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove tofu and set aside on a paper towel-lined plate.
- In the same skillet, sauté sliced onions and diced bell peppers for 2-3 minutes until they start to soften.
- Add pineapple chunks to the skillet and cook for an additional 1-2 minutes.
- Pour the prepared sweet and sour sauce over the vegetables and pineapple, stirring constantly until the sauce thickens and becomes glossy.
- Gently add the crispy tofu back into the skillet, tossing to coat evenly with the sauce.
- Cook for an additional 1-2 minutes to heat through and allow flavors to meld together.
- Remove from heat and serve hot over steamed rice or noodles.
Tips
- Tofu Pressing is Key: Spend those extra 15-20 minutes pressing your tofu to remove excess moisture. This crucial step ensures a crispy, golden exterior that will make your dish truly restaurant-worthy.
- Cornstarch is Your Secret Weapon: When coating the tofu or thickening the sauce, cornstarch creates that perfect glossy finish and helps achieve a crispy texture that will have your guests impressed.
- High Heat, Quick Cooking: Use a non-stick skillet or wok and cook on medium-high heat to get that beautiful golden-brown color on your tofu without burning.
- Don't Overcrowd the Pan: Fry tofu in batches if necessary to ensure each piece gets crispy and golden, rather than steaming in a crowded pan.
- Customize Your Veggies: Feel free to swap bell peppers for other vegetables like snap peas or carrots to make the recipe your own.
- Serve Immediately: This dish is best enjoyed hot and fresh, with the tofu at its crispiest and the sauce at its glossiest.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
