Three words are all you need to know about this ravishing recipe—tangy, textured, and super tasty! Wait, that’s four. Oh, well, you get the point. This crispy sweet and sour tofu recipe is totally worth a try, even if you’re a little intimidated by tofu.
If you’re attracted to a thick, flavorful sauce, you’re going to fall in love with this delicious dish. You get all the allure of an asian-inspired, take-out dinner without the expense or animal products. Pressing the tofu (or freezing it the night before) can really help to get the best final finish to the surface of your triangles.
Love tofu stir fries? Then, you must try this eggplant tofu recipe. Excellent for adding in extra veggies or using up a surplus of eggplant from the garden!
What do you say? Are you ready to give it a try? Come on, we’ll do it together!
Tofu is so terrific, don’t you think? It’s as flexible as you want it to be, not only with texture, but with flavor, too. It seems like you can serve up some tofu with any side at all and it would still be scrumptious and satisfying. Here are a few favorite serving suggestions.
Extra-Firm Tofu (10-ounce block): Choose an extra-firm tofu block, around 10 ounces, ensuring it’s thoroughly drained and pressed to remove excess moisture. Cutting it into triangular pieces allows for better absorption of flavors and a satisfying texture upon cooking. Tofu serves as the centerpiece of this dish, offering a hearty, protein-rich base.
High-Heat Oil (Toasted Sesame Oil): Harness the rich, nutty essence of toasted sesame oil. As an oil with a high-heat point, it’s perfect for frying and sautéing.
Aromatic Blend (Onion, Garlic, Ginger): The foundation of the sauce begins with a flavorful trio: onions, garlic, and ginger. One medium onion, finely chopped, infuses a savory sweetness. Mince a clove of garlic to release its pungent aroma, complemented by the warmth of grated ginger, approximately a 1-inch piece. Together, they form a fragrant base that enhances the overall complexity of the dish.
Sweet and Sour Sauce (Tamari or Soy Sauce, Maple Syrup, Rice Vinegar, Lemon Juice): The sauce marries sweet, salty, and tangy notes, creating a harmonious blend of flavors. Start with tamari or soy sauce for its rich umami depth. Balance the saltiness with maple syrup (or sugar), providing a natural sweetness. Introduce rice vinegar for a bright, acidic kick, complemented by the juice of half a lemon for freshness. This combination results in a sauce that tantalizes the taste buds with its nuanced profile.
Thickening Agent (Cornstarch): Achieve the desired consistency of the sauce by incorporating 1 tablespoon of cornstarch. This thickening agent transforms the liquid components into a luscious coating, ensuring that it adheres perfectly to the crispy tofu and coats every bite with its irresistible flavor.
Garnish (Scallions and Sesame Seeds): Elevate the visual appeal and freshness of the dish with chopped scallions and sesame seeds as a garnish.
Friends, we can describe to you how to cut tofu into triangles (and we will), but sometimes a quick video is your best bet. This video shows how to cut tofu in four different ways, just in case you don’t like triangles. You can also do it this way:
Alternatively, you can rip the tofu into chunks that resemble pieces of chicken, so the finished dish will look very similar to sweet and sour chicken.
This recipe is best eaten the same day, but you can store any leftover tofu in a covered container in the fridge for a few days. If there’s any remaining sauce, try to store that in a mason jar so that you can use it to help heat up your tofu another day. Not recommended for freezing.
To make cooking quicker, you can prep the sauce and cut the tofu into triangles the day before. Keep each in a separate, sealed container until ready to use. Check out our Tofu Guide for the Tentative Cook for more tips on tofu!
If you try this vegan Crispy Tofu with Sweet and Sour Sauce recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
We want to thank our amazing recipe testers Annie Sparks & Aston Martin for helping us perfect this recipe!
This vegan Crispy Tofu With Sweet and Sour Sauce recipe was reprinted with permission from the Earthy Vegan Eats by Maria Gureeva (Page Street Publishing, April 6, 2021). Photography by Maria Gureeva.
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this one is at the top of my list to try!
Sweet and Sour sauce is too good, I am so happy I can try out this tofu recipe to get the sweet and sour “chickn” effect!
I’m always so happy to find more vegan tofu recipes 🙂
I’ve been looking for a new sauce for tofu. This is perfect!
What a delicious sauce! I’m not a huge fan of tofu, but I really liked this dish. Might try it with tempeh next time. Give it a try!
Delicious melding of flavors…the sauce is delicious. Love crispy tofu!
I seriously need to try this ASAP! All my favorite things combined 😀
This tofu is SO flavorful and scrumptious. I also like cutting the tofu into cubes instead of triangles because it makes the recipe just a little bit faster and easier for me 🙂
I love a good sweet and sour dish, especially when tofu is involved! Yum!
This was really delicious! But the steps of the recipe are quite confusing. What do you do with the vegetables in step 2? Just leave them in the pan? How does this relate to the tofu in a (separate?) pan in step 4? Step 4 says the tofu is in cubes, not triangles, and I think cubes would be a better shape for this dish. The vegetables in step 2 need to be added at the end of step 4, unless we are using the same pan throughout. I solved these odd directions by cooking vegetables and then adding the baked tofu and the sauce–I didn’t see the point of frying baked tofu. I used super firm tofu and tapioca starch instead of cornstarch. I will definitely make this again using cubes of tofu!
So glad you liked it, Rebecca! And thanks so much for your feedback, I adjusted how the recipe is written to try to make it more clear for others who make this dish 🙂 Cheers!!