Sweet and Sour Sticky Tofu is a dish that brings together crispy tofu cubes coated in a glossy, tangy sauce that has just the right balance of sweet and sour flavors. The sticky sauce clings to every bite, making it delightfully messy and satisfying. It’s a great way to enjoy tofu if you love bold flavors and a little bit of a tangy kick.
I love making this dish because it’s both simple and fun to cook. The tofu gets a nice crispy texture on the outside before getting smothered in the sauce, which makes each piece super tasty. I usually like to make extra sauce because I just can’t get enough of dipping other things into it, like steamed rice or veggies.
When I serve Sweet and Sour Sticky Tofu, I like to pile it over a bowl of fluffy rice and add some steamed broccoli or snap peas on the side to keep things fresh and crunchy. It’s a meal that always feels like a treat but is easy enough for any weeknight. Plus, it’s perfect for sharing with friends who might be skeptical about tofu – this recipe usually wins them over!
Key Ingredients & Substitutions
Tofu: Use firm or extra-firm tofu to get the best texture. Pressing to remove moisture helps it crisp up nicely. If you want, tempeh can be a substitute for a nuttier taste.
Cornstarch: This is important for that crispy coating. If unavailable, arrowroot or potato starch works well too.
Bell Peppers & Onion: These add color and crunch. Feel free to swap or add vegetables like snap peas or carrots for variety.
Pineapple: Gives the dish its sweet tang. Fresh or canned both work. If you prefer less sweetness, reduce the amount.
Soy Sauce & Rice Vinegar: Soy sauce adds saltiness while rice vinegar brings acidity. Use tamari to keep it gluten-free.
Brown Sugar or Maple Syrup: Adds sweetness. Maple syrup adds a deeper flavor and is great for a refined sugar-free option.
Sriracha: Optional heat. Adjust to taste or substitute with chili flakes or omit if you prefer no spice.
How Do You Get Crispy Tofu That Stays Crispy in Sauce?
Getting tofu crispy yet sticky with sauce can be tricky. Here’s what I do:
- Press tofu well to remove moisture—this helps it crisp better.
- Coat the tofu evenly with cornstarch to create a light crust.
- Cook tofu in a hot pan with enough oil, turning often to brown all sides.
- Remove tofu before adding veggies and sauce to avoid sogginess.
- Once your sauce thickens, gently toss tofu back in so it’s coated but not sitting too long in the sauce.
- Finish with a drizzle of sesame oil for flavor and shine.
With these steps, you’ll get tofu that’s crispy outside, tender inside, and perfectly sticky with that tasty sweet and sour sauce.
Equipment You’ll Need
- Large non-stick skillet or wok – I like it because it heats evenly and makes stir-frying easy.
- Pressing weight or tofu press – helps remove extra moisture for crispier tofu.
- Cutting board and knife – for chopping vegetables and tofu into neat cubes.
- Measuring spoons and cups – for accurate sauce ingredients.
- Small bowl – to whisk together the sauce ingredients.
- Spatula or tongs – for turning tofu and stir-frying ingredients.
- Rice cooker or pot – to make fluffy white rice as a base.
Flavor Variations & Add-Ins
- Swap pineapple for mango or apple chunks for different fruit flavors in the sauce.
- Add chopped cashews or peanuts for extra crunch on top.
- Use different vegetables like broccoli, snap peas, or carrots to suit your taste.
- Spice it up with more chili sauce or add grated ginger for extra zing.
Sweet and Sour Sticky Tofu
Ingredients You’ll Need:
For the Tofu:
- 14 oz (400g) firm or extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
For the Veggies and Fruit:
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- ½ cup onion, chopped
- ½ cup pineapple chunks (fresh or canned)
For the Sauce:
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp brown sugar or maple syrup
- 1 tbsp ketchup
- 1 tsp sriracha or chili sauce (optional)
- ½ cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1 tsp sesame oil
For Garnish and Serving:
- Sesame seeds
- Sliced green onions
- Cooked white rice
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 15 minutes for cooking. So, you’re looking at roughly 30 minutes total from start to finish, perfect for a quick, tasty meal.
Step-by-Step Instructions:
1. Prepare Your Tofu:
Start by pressing your tofu to get rid of any extra water—this helps make it nice and crispy. Cut the tofu into 1-inch cubes. Toss the cubes gently with 2 tablespoons of cornstarch until they’re evenly coated.
2. Cook the Tofu:
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook, turning them occasionally, until all sides are golden and crispy, which takes about 8-10 minutes. When they’re done, move them to a plate and set aside.
3. Cook the Veggies and Pineapple:
In the same pan, add the chopped red and green bell peppers along with the onion. Stir-fry these for about 3-4 minutes until they start to soften. Then, add the pineapple chunks and cook for another 2 minutes, stirring often so nothing sticks.
4. Make the Sauce and Combine:
While the veggies cook, whisk together the soy sauce, rice vinegar, brown sugar (or maple syrup), ketchup, sriracha (if you like some heat), and half a cup of water in a small bowl. Pour this sauce into the pan with your vegetables and pineapple. Stir well and bring everything to a gentle simmer.
5. Thicken the Sauce:
Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the pan. Stir as the sauce cooks for about 2 minutes or until it thickens and becomes glossy.
6. Add Tofu and Finishing Touches:
Return the crispy tofu to the pan and toss gently so every piece gets coated with the sticky, flavorful sauce. Drizzle with sesame oil, give it one last gentle toss, and take the pan off the heat.
7. Serve and Enjoy:
Serve your sweet and sour sticky tofu over fluffy white rice. Sprinkle with sesame seeds and sliced green onions for a fresh and pretty finish. Now dig in and enjoy the perfect balance of sweet, sour, and crispy flavors!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it becomes extra firm and chewy once thawed. Just make sure to thaw it completely in the fridge or under cold running water, then press out any excess moisture before cooking.
How Can I Make This Recipe Gluten-Free?
Simply swap regular soy sauce for tamari or a gluten-free soy sauce alternative. These options have the same great flavor without the gluten.
Can I Prepare This Dish Ahead of Time?
You can cook the tofu and make the sauce ahead, then combine just before serving. Store tofu and sauce separately in airtight containers in the fridge for up to 2 days for best results.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave briefly, stirring to ensure even warming.