Crispy Sweet & Sour Tofu

Raise your hand if you like Chinese takeout tofu! While some versions of crispy sweet & sour tofu include pineapple, this version doesn’t, instead relying on a small amount of sugar to impart some sweetness. My family loves it, but we all know how takeout food is loaded with extra salt, fats, and additives. This is my healthier take on a Chinese takeout classic — the tofu is baked, not fried, and the sauce has a tangy taste from fresh ginger and garlic along with rice wine and vinegar. What I like most about this dish is that I can get all the ingredients ready ahead of time, so that come dinner time, I can just do a quick stir-fry and boil the rice and have a warm, delicious, and healthy dinner on the table.

There is something about stir-fry and Chinese food. It’s loaded with vegetables and is quick to make while also being so flavorful. I love having piping hot Chinese food on a cold evening. It’s so soul-filling. However, most takeout Chinese food is loaded with lard, and MSG, and lots of salt. This is why I make Chinese food at home, such as my Black Pepper Tofu, as I can control the salt and oils that I use. Chinese food is always such a hit that it is on a monthly rotation in my home, especially in winter.

Most sweet and sour tofu recipes are sweetened by adding pineapple. I love pineapple, but when I make a stir-fry, I focus on prioritizing protein and vegetables. As a result, this recipe is loaded with tofu and broccoli, and I have sweetened the sauce mixture (cornstarch, mirin, soy sauce, and rice vinegar for a tart and savory flavor) with a tiny bit of sugar.

Crispy, saucy, and savory, this crispy sweet and sour tofu recipe will be perfect for whenever you are craving Chinese takeout. It is uncomplicated and fast to prepare, making it a great choice for when you don’t feel like being in the kitchen. The sauce is a sweet and sour flavor bomb with a mixture of broth, briny-tasting soy sauce, tangy rice vinegar, mirin, tomato paste, and the sweetness of sugar. Serving it with rice gives you a base that can soak up any extra sauce.

Why This One is Baked, Not Fried

While crispy vegan sweet and sour tofu often requires frying the tofu in hot oil, it results in the dish being higher in fat. This is the most common way that takeout sweet and sour tofu is made, and while it is delicious, it isn’t the healthiest to eat it regularly. Fortunately, you can make this dish everyday fare by baking it, and baking the tofu yields crispy results without the added oil, offering a healthier halo to the recipe.

Deep frying tofu results in a crispier exterior and a chewy interior, but baking it will turn the tofu crispy on the outside with a slightly softer interior.

To achieve the crispy texture from the baking process, it is essential to coat the tofu in cornstarch. The cornstarch will absorb excess moisture from the tofu, helping it to crisp up in the heat of the oven. It will also prevent the tofu from steaming, which will help the outside of the tofu become golden and crisp. Coating the cornstarch will also help the sauce adhere to the tofu more easily when you toss everything together.

How to Get Tofu Genuinely Crispy

You may be wondering if it is truly possible to make baked tofu crispy, but rest assured that it is! I have tried this sweet and sour tofu stir-fry recipe with torn tofu, but I much prefer cubes. The smooth and flat surface of cubed tofu browns evenly and also leaves the tofu soft inside, which is what I like – crispy on the outside and soft on the inside. Here are some things to keep in mind to ensure that this sweet and sour tofu recipe results in crispy-textured tofu every time:

• Pressing the Tofu – The first thing you will need to do is press the tofu by putting it between two cutting boards, weighed down with cans, and allowing it to sit like that for at least 30 minutes. This will push excess moisture out of the tofu, helping it crisp up faster during the baking process.
• Firm, Extra-firm, and Silken Tofu – This recipe calls for firm tofu, which holds its shape well and absorbs sauces easily. Extra-firm tofu is ideal for grilling as it has a lower moisture content, and while you could use it for this recipe, it may not absorb the flavors of the sauce as easily as firm tofu does. Meanwhile, it is best to steer clear of using silken tofu, as it is very creamy with a high amount of moisture.
• Cornstarch Coating – Coating the tofu in cornstarch will help absorb moisture and prevent the tofu from steaming, helping it crisp up during baking. To prevent the cornstarch from clumping, you can sift it through a fine-mesh strainer into a bowl before coating the tofu.
• Turning the Tofu During Baking – It is important to turn the tofu cubes several times during baking as that will ensure that it bakes and crisps up evenly.

What Makes the Sauce Sweet and Sour?

If you have ever asked the question, “What is Chinese sweet and sour sauce made of?” it is often a combination of sweet and savory ingredients like soy sauce, rice vinegar, mirin, tomato paste or ketchup, pineapple juice, garlic, and ginger.

Usually, brown sugar, pineapple juice, and ketchup add the sweet elements to the sauce, while ketchup also adds tanginess along with vinegar. This particular sweet and sour sauce recipe uses a small amount of white sugar for sweetness and rice vinegar and mirin for the tanginess.

If you don’t have mirin on hand or can’t locate it where you live, you could replace it with Chinese cooking wine, dry sherry, or white wine mixed with some sugar. You could also use non-alcoholic options such as white grape juice or kombucha if preferred.

For the tomato element, many recipe creators will use ketchup in the sauce, which imparts both sweetness and savoriness. I prefer to use tomato paste, which has a deep umami flavor and a more well-rounded flavor that offers more depth to the sauce.

If you find that your sweet and sour tofu sauce lands too sweet, simply scale up some of the savory ingredients more like the soy sauce and broth. Meanwhile, if it is overly tangy, you can also add more soy sauce to help balance the flavors.

Faster Methods: Air Fryer and Skillet

The tofu for this crispy sweet and sour tofu recipe is baked in the oven until crisp and golden, and is my preferred method for cooking the tofu. The baking process does take 30 to 40 minutes, but you could cook it in a skillet if you need your tofu ready faster, although it will result in you needing to use quite a bit of oil.

I prefer not to air fry the tofu for this recipe, as I find that when I air fry the tofu, it becomes very crisp, hard, and chewy. Meanwhile, when I cook it in a skillet, I have to use a lot of oil to make it crispy, so I prefer not to do that either. However, it is a good option if you would like to save time.

Substitutions and Variations

Similar to any Chinese-style takeout dishes in which you can vary protein, veggies, or spice levels, you could easily modify this vegan sweet and sour tofu recipe to match your tastes better. Here are some ways you can change up the recipe:

• Add Bell Peppers – Sliced or cubed bell peppers are great for adding sweetness and color to any dish. Simply stir-fry them with the green onions, garlic, and ginger before tossing in the sauce and tofu.
• Make the Classic Pineapple Version – To make sweet and sour sauce with pineapple, you can stir some chopped pineapple into the sauce before adding it to the pan with the tofu. The pineapple will add wonderful sweetness and texture to the dish.
• Make it Gluten Free – Replace the low-sodium soy sauce with tamari for a gluten-free version if preferred.
• Bump Up the Chili Paste – For a spicier version, simply scale up the chili paste for your desired heat level. You might also want to check out my Szechuan Style Tofu if you want a tofu stir-fry with more heat.
• Include Other Vegetables – If you would like to add more vegetables to this sweet and sour tofu recipe, you could stir-fry mushrooms, zucchini, bell peppers, broccoli, or carrots before tossing in the tofu and sauce. Snow peas and baby corn are delicious options as well, but they shouldn’t be cooked for very long, or they will become overly soft. Alternatively, you could make my Veggie Tofu Stir Fry, which is a more vegetable-forward stir-fry.

What to Serve With it

I like to serve this crispy sweet and sour tofu recipe with brown or white rice and broccoli to make it a complete meal. However, it is also great served with other vegetables like garlicky green beans or stir-fried mushrooms, bell peppers, and zucchini.

To round it out to a fuller spread to mimic your usual Chinese takeout order, you may also enjoy pairing it with my Garlic String Beans, Moo Shu Vegetables, Tofu With Green Veggies, or Easy Vegan Spring Rolls. My Broccoli Tofu Stir Fry is also a delicious recipe to serve on the side, as it contains fresh broccoli and a creamy peanut sauce.

Storage, Make-ahead, and Freezing

If you have some leftover sweet and sour tofu, you can store your leftovers in an airtight container for up to 2 to 3 days. It is best to reheat it in a pan on the stovetop.

I do not recommend freezing the leftovers, as freezing will change the texture of the tofu and broccoli and make it soggy when it is thawed and reheated.

 

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