Crispy Tofu With Sweet and Sour Sauce

Three words are all you need to know about this ravishing recipe—tangy, textured, and super tasty! Wait, that’s four. Oh, well, you get the point. This crispy sweet and sour tofu from the Earthy Vegan Eats cookbook is totally worth a try, even if you’re a little intimidated by tofu.

If you’re attracted to a thick, flavorful sauce, you’re going to fall in love with this delicious dish. You get all the allure of an asian-inspired, take-out dinner without the expense or animal products. Pressing the tofu (or freezing it the night before) can really help to get the best final finish to the surface of your triangles.

What do you say? Are you ready to give it a try? Come on, we’ll do it together!

How To Cut Tofu Into Triangles

Friends, we can describe to you how to cut tofu into triangles (and we will), but sometimes a quick video is your best bet. This video shows how to cut tofu in four different ways, just in case you don’t like triangles. You can also do it this way:

1. Cut the tofu block vertically into 2 thick slices.
2. Then, cut through the center of these so that you have 4 thick blocks.
3. Turn each block on its end and cut through it diagonally – making two long triangular shapes.
4. Slice each of the two long triangular shapes into 1/4″ thick slices. Repeat for the other 3 blocks.

Once you get the hang of it, it’s super easy and you can show off your new skills to your friends and family – yay!

How To Serve Up Your Crispy Sweet and Sour Tofu

Tofu is so terrific, don’t you think? It’s as flexible as you want it to be, not only with texture, but with flavor, too. It seems like you can serve up some tofu with any side at all and it would still be scrumptious and satisfying. Here are a few favorite serving suggestions:

• Rice Is Always Nice – Our first choice for a savory side would be good ol’ whole grains, specifically rice. This crispy tofu with sweet and sour sauce recipe is totally perfect for topping a scoop of steaming rice.
• Well-Seasoned Salad Salute – You’ll love the addition of tantalizing tofu triangles atop your sultry salad greens. The combination of cool, crisp leaves and a warm, sweet sauce can be heavenly. Check out our salad guide for ways to create the most perfect pairing of vibrant vegetables!
• Oodles of Nosh-Worthy Noodles – Noodles are another ingredient that goes wonderfully with most meals. You can use rice noodles, soba noodles, vermicelli noodles, or even kelp noodles—pretty much anything you like! The marvelous mixture of crusty, pan-fried tofu and luxurious, lengthy pasta ribbons is addictive.
• Don’t Toil Over Your Oil – If you’re a little worried that your sesame oil will smoke, no worries. Instead, use your favorite vegetable oil to fry your tofu and then add a teaspoon or two to the finished dish to get that signature toasted sesame flavor.
• If Spice Is Your Vice – When it comes to asian-inspired dishes, you may have a hankering for some extra heat. Feel free to add whichever vegan hot sauce you love in whatever amounts you wish. This crispy sweet and sour tofu will take whatever you top it with—guaranteed!

Equipment You’ll Need

• Measuring Spoons
• Measuring Cups
• Baking Sheet
• Parchment Paper
• Non-stick frying pan
• Mixing Bowls
• Spatula
• Tofu Press (optional)

If you try this vegan Crispy Tofu with Sweet and Sour Sauce recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

Simple Storage

This recipe is best eaten the same day, but you can store any leftover tofu in a covered container in the fridge for a few days. If there’s any remaining sauce, try to store that in a mason jar so that you can use it to help heat up your tofu another day. Not recommended for freezing.

To make cooking quicker, you can prep the sauce and cut the tofu into triangles the day before. Keep each in a separate, sealed container until ready to use. Check out our Tofu Guide for the Tentative Cook for more tips on tofu!

About the Author

Maria Gureeva is the creator of the Earth of Maria blog and author of the Earthy Vegan Eats cookbook. Maria’s cookbook features over 60 recipes of gluten-free, healthy, plant-based recipes that are suitable for any any cooking skill. 

She turned her favorite hobbies of cooking, photography, and writing into a full-time career with wild success. Most of her recipes take less than an hour to make, with many that are oil-free and budget-friendly. Her goal is to create flavorful, unique recipes that are also fun to make and even more fun to eat.

More Incredible Tofu Recipes to Try

• Szechuan Tofu
• Tofu Waffles
• Thai Tofu Salad with Peanut Sauce
• Tofu Skewers
• Popcorn Air-Fryer Tofu Cubes
• Tofu Guide for the Tentative Cook
• Yellow Curry with Tofu
• Vegan Greek Salad with Tofu Feta
• Stuffed Shells with Vegan Ricotta
• Garlicky Tofu Tabbouleh Salad
• Vegan Tofu Lasagna
• Shredded Tofu Bowl

Crispy Tofu With Sweet and Sour Sauce

Author: Maria Gureeva

5 from 10 votes

With so many ways to prepare and enjoy tofu, you’re not going to want to skip out on this delicious recipe for crispy tofu with a sweet and sour sauce. Comforting, chewy, and delightful when enjoyed with a side of rice, served atop a salad, or thrown into a noodle soup—this recipe is perfect any time of day or year!

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Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Ingredients

• 1 10-ounce block extra-firm tofu, drained, pressed, and cut into triangles, (283 grams)
• 2 teaspoons sesame oil, (10 ml)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 1-inch piece ginger, grated
• 1 medium carrot, peeled and chopped into matchsticks
• 3 tablespoons tamari or soy sauce, (45 ml)
• 2 tablespoons maple syrup, (30 ml)
• 2 tablespoons rice vinegar, (30 ml)
• Juice of ½ of a lemon
• 1 tablespoon tomato paste, (16 grams)
• ¼ cup water, (60 ml)
• 1 tablespoon cornstarch, (8 grams)
• 2 tablespoons sesame seeds, (18 grams)
• Chopped scallions, for garnish

Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the tofu triangles on the lined baking sheet and bake for 12 to 15 minutes, until a light brown color.
• Meanwhile, heat the sesame oil in a nonstick frying pan over medium-high heat. Add the onion, garlic, ginger, and carrot, sautéing for 4 to 5 minutes, until the vegetables soften and the onion is translucent.
• Make the sauce by stirring together the tamari (or soy sauce), maple syrup, rice vinegar, lemon juice and tomato paste. In a separate bowl, whisk together the water and the cornstarch.
• When the baked tofu is done, add it to the frying pan and fry it for 5 minutes, rotating each triangle frequently. Then, Pour the sauce into the frying pan and stir well to coat all the tofu triangles. Allow to simmer lightly for 2 to 3 minutes, then pour in the cornstarch slurry and continue to stir until the sauce thickens.
• During the last minute of cooking, stir in the sesame seeds, garnish with scallions and serve with a side of your choice.

Notes

It’s important to get as much water as possible out of the tofu. Depending on the brand you use, pressing may be necessary. You can also freeze it overnight to get a firmer and chewier texture.

Nutrition

Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 800mg | Potassium: 204mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2610IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg

Course Side

Cuisine asian

Keyword air-fried tofu recipe, asian tofu recipe, crispy tofu, sweet and sour sauce

We want to thank our amazing recipe testers Annie Sparks & Aston Martin for helping us perfect this recipe!

This vegan Crispy Tofu With Sweet and Sour Sauce recipe was reprinted with permission from the Earthy Vegan Eats by Maria Gureeva (Page Street Publishing, April 6, 2021). Photography by Maria Gureeva. Article written by Gina House and edited by Amanda Meth. Please note that this post includes affiliate links when available which supports our work at World of Vegan.