Crispy Sweet & Sour Tofu


Crispy Sweet & Sour Tofu

Raise your hand if you like Chinese takeout tofu! 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 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.   

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Allergens: Soy
  • Servings: 4



  • 1 package firm tofu (16 oz., drained)
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon mirin (rice wine)
  • 1 teaspoon canola oil
  • 1/2 teaspoon garlic (minced)
  • 1/2 teaspoon fresh ginger (grated)
  • 1 tablespoon cornstarch


  • 1/2 cup low-sodium vegetable broth
  • 2 tablespoons sugar
  • 1 1/2 tablespoons low-sodium soy sauce (gluten-free if you prefer)
  • 4 teaspoons mirin (rice wine)
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons tomato paste
  • 1/2 teaspoon chili paste
  • 2 teaspoons canola oil
  • 1/3 cup green onion (green parts chopped)
  • 1 clove garlic (minced)
  • 1/2 teaspoon fresh ginger (grated)


  • 2 cups broccoli (blanched or steamed)
  • 2 cups brown or white rice (steamed)
  • Sesame seeds (for garnish)


  1. Cut tofu block into two broad slabs, wrap slabs in paper towels, and place between two cutting boards. 

  2. Weight top cutting board with soup cans and press for 30 minutes. 

  3. Unwrap tofu and cut into 1-inch cubes.

  4. In resealable container, combine soy sauce, vinegar, mirin, oil, garlic, and ginger, then add tofu and toss to coat. Marinate for 30 minutes.

  5. Preheat oven to 350 degrees F and line baking sheet with parchment paper. 

  6. Sift cornstarch over tofu, turning to coat evenly. 

  7. Spread tofu on baking sheet and bake until firm and crispy (about 30-40 minutes), turning several times to brown all sides.

  8. In small bowl, whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and chili sauce. Set aside.

  9. In wok or large skillet, heat vegetable oil over medium-high heat. 

  10. Add green onions, garlic, and ginger, and stir-fry for 1 minute. 

  11. Add broth mixture and cook until thickened (about 1 minute) then stir in tofu. 

  12. Sprinkle with sesame seeds if desired, then serve immediately with blanched broccoli and rice.


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  • David

    Firstly, I’d like to thank you for this. I was looking for a sweet and sour recipe that tasted good but didn’t have pineapple in it, that was delicious and not overly complicated. This ticked all the boxes and it was amazing! Even my omni partner wants this added to our menu, which is no small feat. I added Bell pepper and some mushrooms which gave added texture (not that there was anything wrong, I just like veggies) after adding the green springs (spring onions – UK). I will definitely make this again and again and again!

    • veggiecurean

      Dear David, thanks for the review. I am glad that you and your Omni partner enjoyed it. Mushrooms and pepper are a great addition.

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