Sweet & Sour Tofu

Sweet & Sour Tofu

14 Reviews
From: EatingWell Magazine, October/November 2005

This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 20-ounce can pineapple chunks or tidbits, packed in juice
  • 3 tablespoons rice-wine vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into ½-inch cubes
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil, divided
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1 large red bell pepper, cut into ½-by-2-inch strips
  • 1 large green bell pepper, cut into ½-by-2-inch strips


  • Active

  • Ready In

  1. Drain and set aside pineapple, reserving ¼ cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
  2. Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
  4. Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
  • Make Ahead Tip: The tofu can be marinated (Step 1) up to 30 minutes in advance.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 276 calories; 11 g fat(1 g sat); 4 g fiber; 38 g carbohydrates; 10 g protein; 50 mcg folate; 0 mg cholesterol; 29 g sugars; 4 g added sugars; 1,534 IU vitamin A; 101 mg vitamin C; 240 mg calcium; 3 mg iron; 362 mg sodium; 544 mg potassium
  • Nutrition Bonus: Vitamin C (168% daily value), Vitamin A (31% dv), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 other carb, 1 medium-fat meat, 1 fat (mono)

Reviews 14

February 20, 2018
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By: Amanda
Used a 12 ounce block of tofu, there was not enough sauce to even present a semblance of moisture on this. I recommend tripling or quadrupling the sauce recipe if you want that true restaurant type of sweet and sour that drips with sauce. I added peanuts and chopped scallions, skipped the bell pepper. Served with a fried rice that had sautéed spinach and scallions. Turned out fair just dry dry dry.
September 13, 2015
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By: EatingWell User
We loved it. I doubled the sauce because of the extra pineapple juice. Pros: NULL Cons: NULL
September 13, 2015
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By: EatingWell User
We loved it. I doubled the recipes for the sauce because I didn't ant to waste the leftover over the pineapple juice. Pros: NULL Cons: NULL
December 29, 2012
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By: EatingWell User
Made this with corn, carrots, and mushrooms and doubled the sauce with all the leftover pineapple juice. Also added chili flakes for some heat. Kids loved it!
October 27, 2012
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By: EatingWell User
Pretty good! I added a sliced red onion and 50 grams toasted cashews, and used all the juice in the can as I found it not enough. We all loved it and it was a great week-night meal as very quick to throw together. Had stir fried bok choi on the side. :)
October 24, 2012
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By: EatingWell User
As others have said, this is a great dish. One tip on tofu, if you freeze it solid and then thaw it, the texture will be much more firm...almost like a sponge. It is much easier to cook that way.
June 12, 2012
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By: EatingWell User
Best sweet and sour recipe I've found Like a previous reviewer, I NEVER rate/comment, but I was so happy with this recipe I felt compelled to put in my two cents. I skipped the sugar, added 1/2 chopped onion, and some chili paste for heat and it came out better than restaurant-style! A tip for anyone struggling to make great tofu without frying the snot out of it or having it crumble and fall apart: drain your block of tofu, then soak it in hot salted water (instead of the marinade) for 15 mins. Drain that off, pat dry, slice, and throw it in the pan with a little oil. (The salt water bath tightens up the protein on the outer surface of the tofu, so that when you fry it you get a crisper, slightly thicker, and more appealing crust.) This is dynamite and will become a staple in our house - thank you! Pros: Easy, fast
July 19, 2011
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By: tessa.a.mansfield
YUM! I love this recipe. It tastes just like the sweet and sour stir fry I get from my favorite Thai restaurant (only cheaper and healthier)! The only changes I make to the recipe is adding extra veggies like mushrooms, brocolli, etc. and some red chile sauce for extra spice. So good! Pros: Easy, tasty, makes good leftovers
January 23, 2011
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By: samiah
With Fresh Pineapples & Orange Juice! I loved this recipe-- except that it called for canned pineapple and all of its contents (like the juice that I'm sure is loaded with icky refined sugar and preservatives!) I chopped up some fresh pineapples and used some freshly squeezed orange juice in lieu of the canned pineapple "juice"-- worked out great!
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