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.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2005

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain and set aside pineapple, reserving 1/4 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.

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  • Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.

  • 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.

  • 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.

Tips

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 Facts

276 calories; protein 10.3g 21% DV; carbohydrates 37.6g 12% DV; dietary fiber 3.8g 15% DV; sugars 28.9g; fat 11.5g 18% DV; saturated fat 1.4g 7% DV; cholesterolmg; vitamin a iu 1534.4IU 31% DV; vitamin c 100.7mg 168% DV; folate 50mcg 13% DV; calcium 239.7mg 24% DV; iron 2.6mg 15% DV; magnesium 71.5mg 26% DV; potassium 544.2mg 15% DV; sodium 361.9mg 15% DV; thiamin 0.3mg 25% DV; added sugar 4g.

Reviews (14)

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14 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/13/2015
We loved it. I doubled the sauce because of the extra pineapple juice. Pros: NULL Cons: NULL Read More
Rating: 4 stars
10/30/2011
I love making sweet sour stir fry because it's way for me to get those healthy veggies in my husband's diet (he's a meat and rice kind of guy). I have to say that among the different sweet sour sauces that I have made this is my new favorite. It is so good! I added broccoli florets carrots water chestnuts in addition to the bell pepper. (Of course I doubled the sauce to accommodate the increase in veggies). Read More
Rating: 4 stars
10/24/2012
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. Read More
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Rating: 3 stars
02/20/2018
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. Read More
Rating: 5 stars
06/13/2012
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 Read More
Rating: 4 stars
10/29/2011
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! Read More
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Rating: 4 stars
09/13/2015
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 Read More
Rating: 4 stars
10/29/2011
I don't tend to write comments but I know from my own experience I do look for other responses. This recipe was great on the fly! My husband and I love spice so I added the crushed red pepper to this to give it some additional flavor and I also made additional sauce to work will with the additional carrots water chestnuts and beans I added! Great flavor and simple! Read More
Rating: 4 stars
10/30/2011
I made this for my family tonight. I substituted chicken for the tofu and served it over chinese noodles. It was a big hit! My teenage sons said it was better than that stuff at the mall! I will definately make this one again! Thanks for this great recipe! Read More