Sweet and Sour Tofu Bowls

$- 1 block of firm tofu, pressed and cubed - 1 cup bell peppers (red, yellow, and green), sliced - 1 cup snap peas, trimmed - 1 cup pineapple chunks (fresh or canned, drained) Tofu is the star of this dish. I love using firm tofu because it holds its shape well. Pressing it removes extra moisture, making it perfect for frying. Bell peppers add color and crunch. Snap peas bring a fresh, sweet bite. Pineapple chunks give a lovely sweetness to balance the flavors. - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - ¼ cup soy sauce - ¼ cup rice vinegar - ¼ cup brown sugar Cornstarch is key for crispy tofu. It coats the tofu and helps it fry up nice and golden. Vegetable oil is great for frying because it has a high smoke point. Soy sauce gives a salty depth. Rice vinegar adds a tangy kick, while brown sugar brings the sweetness for that classic sweet and sour taste. - 1 tablespoon fresh ginger, minced - 2 garlic cloves, minced - 1 teaspoon sesame oil - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) Fresh ginger and garlic add a powerful aroma. The sesame oil gives a rich flavor. Green onions add a fresh crunch, while sesame seeds offer a nice texture on top. These garnishes make the dish pop and enhance the overall taste. To start, I press the tofu. This helps to remove extra moisture. I usually press it for at least 30 minutes. I place a heavy object on top to speed up the process. After pressing, I cut the tofu into bite-sized cubes. This size helps the tofu cook well. Next, I coat the tofu cubes with cornstarch. I toss them in a bowl until they are evenly covered. The cornstarch makes the tofu crispy when I cook it. Crispy tofu brings great texture to the dish. Now, I heat vegetable oil in a large non-stick skillet. I set the heat to medium-high. Once the oil is hot, I carefully add the tofu cubes. I fry them until they turn golden brown, which takes about 8-10 minutes. I turn them occasionally to cook all sides evenly. After frying, I remove the tofu from the skillet and set it aside. In the same skillet, I add sliced bell peppers and snap peas. I stir-fry them for about 3-4 minutes. I want them to be vibrant and slightly tender. Timing is key here. I wait until the last minute to add pineapple chunks. This way, they warm up without getting mushy. While the veggies cook, I make the sweet and sour sauce. In a bowl, I whisk together soy sauce, rice vinegar, brown sugar, fresh ginger, garlic, and sesame oil. This mix brings a nice balance of flavors. After that, I return the tofu to the skillet with the vegetables. I pour the sauce over everything and gently toss to coat. I cook it for an extra 2-3 minutes until everything is heated through. Finally, I add the pineapple and stir for just a minute. Now, my sweet and sour tofu bowl is ready to serve over cooked rice or quinoa. I love to garnish it with chopped green onions and sesame seeds for that extra touch! To make crispy tofu, start by pressing it well. I press my tofu for at least 30 minutes. This removes extra moisture. Less moisture means crispier tofu. After pressing, cut the tofu into bite-sized cubes. Next, coat the tofu with cornstarch. Use about 2 tablespoons of cornstarch. Make sure each piece is evenly coated. A good coating helps achieve a golden, crunchy texture when cooking. To boost the flavor, I suggest adding spices and herbs. Try garlic powder or onion powder for depth. You can also use a pinch of red pepper flakes for heat. Adjust the sweetness and acidity to fit your taste. If you like it sweeter, add a touch more brown sugar. For a tangier kick, increase the rice vinegar. Taste as you go to find the right balance. When serving sweet and sour tofu bowls, consider side dishes like steamed broccoli or a fresh salad. These add color and crunch. For a hearty base, pair the tofu with cooked rice or quinoa. Both options soak up the sauce nicely. You can also try brown rice for added fiber. Enjoy the mix of textures and flavors! {{image_2}} You can change the protein in sweet and sour tofu bowls. If you want a different option, try chickpeas or tempeh. They both add texture and flavor. You can use cooked chickpeas for a nutty taste. Tempeh gives a hearty bite. For non-vegetarians, you can add shrimp or chicken. Shrimp cooks quickly and adds a nice seafood flavor. Chicken can be grilled or cooked in the skillet. Just make sure it's cooked through. Feel free to switch up the veggies. You can use broccoli, carrots, or zucchini. These vegetables add color and crunch. Seasonal veggies are great too. In summer, use fresh corn or tomatoes. In winter, try root vegetables like sweet potatoes. You can adjust the sauce to fit your taste. If you like it sweeter, add more brown sugar. For more tang, increase the rice vinegar. Taste as you go to find your perfect balance. If you need a vegan sauce, swap honey for maple syrup. This keeps it plant-based while still being sweet. Store your sweet and sour tofu in a container with a tight lid. This keeps it fresh. Let it cool before sealing. The tofu can last in the fridge for up to four days. If you have rice or quinoa, keep them separate. This helps maintain texture. Yes, you can freeze sweet and sour tofu. However, tofu changes texture when frozen. To freeze, place the tofu in a freezer-safe bag. Remove as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. To reheat, use an oven or a skillet. If you use an oven, preheat it to 350°F. Place the tofu on a baking sheet. Bake for about 15 minutes or until heated through. If you use a skillet, heat some oil over medium heat. Add the tofu and stir gently. To keep the tofu crispy, avoid using a microwave. Yes, you can use different types of tofu. Firm tofu works best for this dish. It holds its shape well during cooking. Soft tofu can break apart easily. If you want a creamier texture, use silken tofu. However, it may not hold up well in bowls. For the best results, stick with firm tofu. To make this dish gluten-free, swap the soy sauce. Use tamari sauce instead. Tamari is a gluten-free soy sauce. You can also try coconut aminos. This option has less salt and is gluten-free. Both will add flavor without the gluten. This dish can last in the fridge for about three days. Store it in an airtight container. Make sure it cools down before sealing. When reheating, add a splash of water to keep it moist. Enjoy your tasty leftovers within those three days for the best flavor! In this blog, we explored making a tasty sweet and sour tofu dish. We covered main ingredients, cooking steps, and tips for success. I shared ways to enhance flavors and variations to try. Remember, pressing tofu well is key for crispness. You can customize the recipe with your favorite veggies or proteins. Enjoy this meal with rice or quinoa for a complete dish. Happy cooking!$

Create a delightful Sweet and Sour Tofu Bowl that’s bursting with flavor and colorful veggies! Featuring crispy tofu, vibrant bell peppers, and sweet pineapple, this easy recipe is perfect for a quick weeknight dinner. With just a few simple steps, you can serve this delicious dish over rice or quinoa. Click through to discover the full recipe and brighten up your meal with this tasty vegan option!

Print Recipe Pin Recipe

Ingredients

1 block of firm tofu, pressed and cubed

1 cup bell peppers (red, yellow, and green), sliced

1 cup snap peas, trimmed

1 cup pineapple chunks (fresh or canned, drained)

2 tablespoons cornstarch

2 tablespoons vegetable oil

¼ cup soy sauce

¼ cup rice vinegar

¼ cup brown sugar

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

1 teaspoon sesame oil

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Instructions

First, prepare the tofu by pressing it for at least 30 minutes to remove excess moisture. Once pressed, cut it into bite-sized cubes.

In a bowl, toss the tofu cubes with cornstarch until evenly coated. This will help them crisp up during cooking.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

In the same skillet, add the sliced bell peppers and snap peas. Stir-fry for about 3-4 minutes until they are vibrant and slightly tender.

While the vegetables are cooking, in a bowl, whisk together soy sauce, rice vinegar, brown sugar, ginger, garlic, and sesame oil until combined.

Return the tofu to the skillet with the stir-fried vegetables and pour the sweet and sour sauce over the top. Gently toss everything together to ensure the tofu and vegetables are coated with the sauce. Cook for an additional 2-3 minutes until heated through.

Add the pineapple chunks in the last minute of cooking to warm them through.

Serve the tofu mixture over cooked rice or quinoa. Garnish with chopped green onions and sesame seeds.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4