Crispy Tofu Sweet ‘n’ Sour (Edit recipe)

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Crispy on the outside, tender on the inside—this Sweet ‘n’ Sour Tofu is a vibrant, plant-based twist on a classic takeaway favourite. Golden cubes of tofu are oven-baked to perfection, then tossed in a rich, tangy sauce made with sweet pineapple, zesty vinegar, aromatic garlic and ginger, and a touch of Chinese five spice. Served over fluffy basmati rice and topped with fresh coriander and sesame seeds, this dish is bold, balanced, and completely satisfying—no deep fryer or takeout menu required.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

22

Serves: 2

Ingredients

crispy tofu

200 grams Tofu
1 Tbsp Extra Virgin Olive Oil, or sesame oil
2 Tbsp Wheat-Free Tamari
2 Tbsp Arrowroot Powder

sweet 'n' sour sauce

2 cloves Garlic, minced
1 tsp Ginger Juice
1 whole Chili Peppers, (optional) trimmed and finely sliced
2 whole Bell Pepper, trimmed, deseeded and finely sliced
1 whole Onion, peeled, trimmed and finely sliced
1 Tbsp Extra Virgin Olive Oil, or sesame oil
2 Tbsp Tomato Puree (Strained Tomatoes)
0.5 tsp Chinese Five Spice - Primal Palate
400 grams Pineapple, Canned, in natural juice
1.5 Tbsp Apple Cider Vinegar
1 Tbsp Pure Maple Syrup, or coconut sugar
3 Tbsp Wheat-Free Tamari

to serve

2 pieces Basmati Rice
1 Tbsp Sesame Seeds
1 bunch Cilantro, fresh coriander

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the Tofu:Preheat your oven to 200°C (fan-assisted). Drain the tofu and press it to remove excess water (wrap in kitchen paper and press with a heavy object for 10–15 minutes).
Make the Sauce Base: In a bowl, combine tomato purée with 1 tbsp arrowroot powder. Stir in vinegar, 1½ tbsp tamari, maple syrup or sugar, five spice, and 1 tbsp pineapple juice. Mix into a smooth paste and set aside.
Toss the Tofu: Roughly chop the tofu into cubes and place in a bowl. Pour over 1 tbsp of olive oil (or sesame oil) and 2 tbsp tamari. Gently mix together, then sprinkle over 2 tbsp of arrowroot. Toss to coat in the arrowroot, then arrange on a lined baking tray and bake for 20–25 minutes until golden and crispy.
Cook the Veggies: Heat 1 tbsp of olive oil or sesame oil a non-stick pan or wok on medium. Add the onion with a pinch of salt and Stir-fry for 5 minutes, stirring frequently. Add the bell peppers and cook for a further minute.
Add Aromatics & Sauce: Add the garlic, ginger, chilli (if using), and the prepared sauce paste. Stir-fry for another 2 minutes.
Add Pineapple:Toss in the chopped pineapple and the remaining juice from the tin. Let everything bubble, then reduce heat to low and simmer until the sauce thickens. Taste and adjust seasoning. (if the sauce becomes to thick, loosen with a little vegetable stock)
Finish & Serve: Stir the baked tofu into the sauce.
Serve with basmati rice and top with sesame seeds and fresh coriander.

Notes

• Tofu Tips: Pressing the tofu well is key for that perfect crispy texture. If you have time, press it for 20–30 minutes or use a tofu press for best results. • Arrowroot vs. Cornflour: Both work well for crisping the tofu and thickening the sauce. Arrowroot gives a slightly glossier finish, while cornflour is more common and just as effective. • Pineapple: Use pineapple in natural juice—not syrup—for a fresher, less sugary taste. If you’re using fresh pineapple, just add about ¼ cup of water or extra vinegar to replace the juice. • Heat Level: The red chilli is totally optional. If you like it spicy, leave the seeds in or add more. If not, skip it altogether or just use a pinch for warmth. • Veg Swap: Feel free to change up the vegetables—broccoli, snap peas, or baby corn also work well in this dish. • Gluten-Free Friendly: Just make sure you’re using tamari or a certified gluten-free soy sauce if needed. • Make It a Meal Prep Star: This dish keeps well in the fridge for 2–3 days and reheats beautifully. Store the tofu separately if you want it to stay crispier when reheating.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	534
Fat:	21 g
Carbohydrates:	70 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	2395 mg
Fiber:	5 g
Sugars:	41 g
Sugar Alcohol:	0 g
Calculated per serving.