Sweet and Sour Tofu Stir-Fry with Rice: A Vibrant, Flavor-Packed Weeknight Dinner

When it comes to quick, colorful, and satisfying meals, Sweet and Sour Tofu Stir-Fry with Rice checks every box. This plant-based favorite combines crispy golden tofu cubes with a glossy sweet-and-tangy sauce, stir-fried vegetables, and a bed of fluffy rice for the perfect weeknight dinner. Every bite balances crunch, flavor, and comfort — proving that healthy vegan food can be every bit as bold and crave-worthy as takeout.

What makes this dish truly special is its fusion of texture and taste: the tofu soaks up a sticky, aromatic sauce made with pineapple, vinegar, and soy, while bell peppers and carrots bring vibrant color and natural sweetness. It’s a quick, customizable, and protein-rich recipe that turns humble tofu into the star of your dinner table.

🥢 A Little Background: From Cantonese Roots to Modern Vegan Comfort

Sweet and sour flavors have long been a hallmark of Cantonese cuisine, where the balance of tangy vinegar and fruity sweetness creates an irresistible harmony. Traditionally used in dishes like sweet and sour pork, this flavor profile has traveled across the world and inspired countless variations.

Our Sweet and Sour Tofu Stir-Fry reimagines this classic combination for modern, plant-based cooking. By swapping meat for tofu, you keep all the flavor and texture but make it lighter, more nutritious, and completely vegan-friendly. The result? A beautiful cross-cultural dish that’s both wholesome and indulgent.

💚 Why You’ll Love This Recipe

Perfectly crispy tofu – Pan-fried until golden on the outside and tender on the inside.
Bursting with flavor – The sauce balances tangy, sweet, and umami notes.
Colorful and nourishing – Packed with bell peppers, carrots, and pineapple.
Fast and fuss-free – Ready in under 30 minutes.
Meal-prep friendly – Stores beautifully for easy lunches and dinners.

🥕 Ingredients & Equipment

For the Tofu Stir-Fry

400 g (14 oz) extra-firm tofu, drained and pressed
2 tbsp cornstarch
2 tbsp soy sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp vegetable oil (for frying)
1 medium carrot, thinly sliced
1 small onion, chopped
2 garlic cloves, minced
1 cup (150 g) pineapple chunks (fresh or canned, drained)

For the Sweet and Sour Sauce

3 tbsp ketchup
2 tbsp rice vinegar (or apple cider vinegar)
3 tbsp soy sauce
3 tbsp brown sugar
1 tbsp cornstarch, dissolved in 2 tbsp water
½ cup (120 ml) pineapple juice
½ cup (120 ml) water

For Serving

2 cups (400 g) cooked jasmine or basmati rice
Sesame seeds and chopped green onions, for garnish

Equipment

Non-stick skillet or wok
Mixing bowls
Wooden spoon or spatula
Paper towels for draining tofu

🔪 Step-by-Step Instructions

1. Prepare the Tofu

Drain the tofu and press it for at least 15 minutes to remove excess moisture. Cut it into bite-sized cubes. In a bowl, toss the cubes with soy sauce and cornstarch until evenly coated. This helps the tofu crisp beautifully when fried.

2. Pan-Fry the Tofu

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 6–8 minutes, turning occasionally until all sides are golden brown. Transfer to a plate lined with paper towels and set aside.

3. Stir-Fry the Vegetables

In the same skillet, add a touch more oil if needed. Add onions, bell peppers, and carrots. Stir-fry for about 3–4 minutes until they’re slightly tender but still crisp. Add garlic and cook for another 30 seconds until fragrant.

4. Make the Sweet and Sour Sauce

In a small bowl, whisk together ketchup, vinegar, soy sauce, brown sugar, pineapple juice, and water. Pour the mixture into the skillet with the vegetables and bring to a simmer. Stir in the dissolved cornstarch mixture and cook for 1–2 minutes until the sauce thickens and turns glossy.

5. Combine Everything

Return the crispy tofu and pineapple chunks to the skillet. Toss gently to coat everything evenly with the sauce. Simmer for another 1–2 minutes to let the tofu absorb the flavors.

6. Serve

Spoon the sweet and sour tofu over a bed of warm rice. Garnish with sesame seeds and chopped green onions for an extra pop of freshness and texture.

💡 Expert Tips & Troubleshooting

Press the tofu well: The drier it is, the crispier it gets.
Use high heat: Stir-frying at high heat keeps veggies crunchy and vibrant.
Adjust sweetness and tang: Add more vinegar for a sharper flavor or more sugar for extra sweetness.
For extra crispiness: Coat tofu twice with cornstarch and fry in two rounds.
Avoid overcrowding: Cook tofu in batches to keep it golden and not soggy.

🌶️ Variations & Customizations

Spicy Version: Add a teaspoon of chili paste or crushed red pepper flakes for heat.
Tropical Twist: Mix in mango chunks or use coconut rice for a summery feel.
Low-Sodium Option: Use reduced-sodium soy sauce and skip the added salt.
Veggie-Packed: Add broccoli, snap peas, or zucchini for more fiber and crunch.
Gluten-Free: Use tamari instead of soy sauce and ensure all condiments are certified gluten-free.

🍽️ Serving & Presentation Ideas

Serve this vibrant stir-fry over steamed jasmine rice or brown rice for a hearty meal. For a lighter option, pair it with cauliflower rice or soba noodles. Sprinkle sesame seeds and chopped green onions on top for a restaurant-style finish.

If you’re entertaining, serve it family-style in a large wok or platter, with extra sauce on the side — it’s as eye-catching as it is delicious.

Storage & Make-Ahead Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a skillet with a splash of water to loosen the sauce and restore texture.
Freeze: The tofu may lose some crispiness, but you can freeze the dish for up to 2 months. Reheat in a hot pan to revive it.
Meal Prep: Keep rice and stir-fry in separate containers to prevent sogginess.

❓ Frequently Asked Questions

Can I bake the tofu instead of frying?
Yes. Bake at 200°C (400°F) for 25–30 minutes, flipping halfway through until golden and crispy.

Can I make it without pineapple?
Absolutely. Replace pineapple juice with orange juice and add a bit more vinegar for tang.

What’s the best rice to serve it with?
Jasmine or basmati rice works best, but it’s also great with quinoa or brown rice for added nutrition.

🥄 Conclusion

This Sweet and Sour Tofu Stir-Fry with Rice is proof that plant-based meals can be vibrant, exciting, and full of flavor. From the crisp tofu to the colorful vegetables and that irresistible sauce, every element works together to create a restaurant-worthy dish right in your kitchen.

Perfect for busy weeknights or weekend cooking sessions, it’s healthy comfort food at its finest — quick to make, nourishing, and guaranteed to impress. Try it once, and it just might become your go-to stir-fry for every craving.