Vegan Sweet and Sour Tofu

5 from 8 reviews

This sweet and sour tofu recipe is a quick and tasy dinner option that’s much better than takeout – and is ready in just 20 minutes!


  • 14 ounces medium firm tofu
  • 1 red bell pepper (cored and chopped into bite size pieces)
  • 1 green bell pepper (cored and chopped into bite size pieces)
  • 2 tablespoons vegetable oil
  • cornstarch for dusting

For the Sweet and Sour Sauce:

  • 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 3 tablespoons rice vinegar or cider vinegar
  • 1/3 cup water


  1. Whisk all the ingredients for the sweet and sour sauce (until sugar has dissolved) in a bowl and set aside.
  2. Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1 inch cubes.
  3. Dust tofu with potato starch until all sides are well coated.
  4. In a large pan over high heat, add oil and tofu and fry until all sides are slightly golden (about 7 minutes). Transfer tofu to a plate and set aside.
  5. Add red and green bell pepper to the pan and cook for 3-5 minutes, until peppers have softened but still yield a crunch.
  6. Return tofu to the pan, add sauce and stir until tofu and bell peppers are coated.
  7. Turn the heat off, transfer to a plate and serve.


This Vegan Sweet And Sour Tofu Recipe will keep in the fridge for up to 2 days.

Cornstarch is what gives Chinese dishes that gooey texture. It can also be used to add crispiness to tofu, meats and vegetables when they are lightly fried.


Keywords: recipe, Asian, tofu, vegetarian, plant based, meatless

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