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Sweet & Sour Tofu with Bell Peppers & Pineapple

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

This vibrant stir-fry features crispy golden tofu cubes tossed with bell peppers, pineapple, and a luscious sweet and sour sauce made from pantry staples. The perfect balance of tangy, sweet, and savory—with texture in every bite. Serve it over steamed jasmine rice or noodles for a complete meal.

Sweet & Sour Tofu with Bell Peppers & Pineapple

For the Tofu
 1 block extra-firm tofu, pressed and cubed
 2 tbsp cornstarch (or arrowroot powder)
 Salt and pepper, to taste
 3 tbsp neutral oil (for frying)
Vegetables & Fruit
 1 red bell pepper, chopped
 1 green bell pepper, chopped
 1 small red onion, cut into chunks
 1 cup pineapple chunks (fresh or canned, drained)
 2 cloves garlic, minced
 1 tsp grated fresh ginger
For the Sweet & Sour Sauce
 ¼ cup ketchup
 2 tbsp soy sauce
 2 tbsp rice vinegar
 1 ½ tbsp brown sugar or maple syrup
 1 tbsp cornstarch
 ⅓ cup pineapple juice (or water if using fresh pineapple)
 ½ tsp sesame oil (optional, for depth)
Optional Garnishes
 Sliced scallions
 Sesame seeds
 Fresh cilantro
 Chili flakes
Prep the Tofu
1

  1. Press tofu for 10–15 minutes to remove excess moisture (wrap in a clean towel and place something heavy on top).

  2. Cut tofu into 1-inch cubes and toss with cornstarch, salt, and pepper until lightly coated.

Fry the Tofu
2

  1. Heat oil in a large skillet or wok over medium-high heat.

  2. Add tofu in a single layer and cook until crispy and golden on all sides, about 8–10 minutes, turning occasionally.

  3. Remove tofu from pan and set aside.

Sauté the Veggies
3

  1. In the same pan, add a touch more oil if needed.

  2. Stir-fry onions, bell peppers, and pineapple for 3–5 minutes, until just tender but still vibrant.

  3. Add garlic and ginger, and cook for 30 seconds until fragrant.

Make the Sauce
4

  1. In a small bowl, whisk together:

    • Ketchup, soy sauce, vinegar, sugar, cornstarch, pineapple juice, and sesame oil.

  2. Pour into the pan with veggies and bring to a simmer.

  3. Stir until sauce thickens and becomes glossy, about 2 minutes.

Combine & Serve
5

  1. Add tofu back to the pan and toss gently to coat everything in the sauce.

  2. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness).

  3. Serve hot over steamed rice or noodles.

  4. Garnish with scallions, sesame seeds, and chili flakes if desired.

Tips for Success
6

  • For ultra-crispy tofu, air-fry or bake it at 400°F (200°C) for 25 minutes with a light spray of oil.

  • Don’t overcook the bell peppers—they should retain a slight crunch.

  • Use fresh pineapple for bright acidity, but canned works just as well in a pinch.

Variations
7

  • Add broccoli florets, snap peas, or carrots for extra veggies.

  • Substitute tofu with tempeh, seitan, or crispy cauliflower.

  • Want heat? Add a splash of sriracha or a spoonful of chili garlic sauce to the sweet and sour mix.

Suggested Pairings
8

  • Serve with: Jasmine rice, brown rice, or rice noodles

  • Drink: Sparkling water with lime, iced green tea, or chilled sake

  • Occasion: Quick dinner, meal prep, or plant-based crowd-pleaser

Nutrition Facts

4 servings

Serving size