If you’re on the lookout for a quick, delicious, and vegan weeknight dinner, then I have just the dish for you: sweet and sour tofu with pineapple!
This dish is my vegan take on the classic Chinese-American takeout dish, and I have a feeling you’re going to love it as much as I do!
The combination of marinated crispy tofu, red onion, green and red bell peppers, and sweet, juicy pineapple, all coated in a thick and luscious sweet and sour sauce is just what the doctor ordered after a long day at work.
Currently one of my favorite things to make on any given weeknight, vegan sweet and sour tofu with pineapple is a stir-fried delight. It’s quick (I’m talking 35 minutes), easy, absolutely delicious.
It’s also a very festive, colorful dish that I love looking at.
And dare I say, it’s also pretty nutritious. (Especially if you’re comparing it to typical Chinese takeout. No MSG here!)
Essentially, this dish is the ultimate crowd-pleaser.
So if you’re ready to make my recipe for vegan sweet and sour tofu with pineapple, I’m ready to show you how.
Let’s make some rainbow vegan stir-fry deliciousness together! Jump to Recipe
How to Make Sweet & Sour Tofu with Pineapple:
Classic Chinese-American Takeout, Veganized!
The good news is, you don’t need any special equipment.
All you need is a non-stick frying pan for the tofu, a large wok for the stir-fry, and, of course, a bowl and a whisk to mix up the sauce.
This recipe uses a lot of Asian pantry staples – ones that I always have on hand, and I bet you do too. It only requires a few fresh ingredients, which makes this a pretty cheap meal to throw together too!
The Stir-Fry Ingredients
- Firm tofu
- Red onion
- Red bell pepper
- Green bell pepper
- Pineapple (fresh or canned)
The Sweet & Sour Sauce Ingredients
- Fresh ginger
- Fresh garlic
- Soy sauce (or tamari if GF)
- Rice wine vinegar
- Agave syrup (or your favorite vegan sweetener)
- Ketchup sauce
- Corn starch
The Tofu Marinade Ingredients
Missing any of these pantry ingredients? You can grab them on Amazon!
(Shopping through these affiliate links means I receive a small commission, which allows me to continue making yummy recipes like this!)
Okay, let’s go through how to make sweet and sour tofu. It’s so easy!
1. First, you will cut up the tofu and marinate it in a simple soy/agave/sesame marinade for 15 minutes.
2. While the tofu marinates, you can chop up your veggies and pineapple, and also make the sauce by combining everything in a small bowl and whisking the ingredients together.
3. Next, heat a non-stick frying pan over medium-high heat, and add a bit of coconut oil (1-2 tbsp). Fry the tofu pieces on the first side, until brown (about 3 minutes), then flip them to another side. Continue the process until all sides are browned.
4. Meanwhile, heat a large wok over high heat, and add in some coconut oil. Stir-fry the onion, green and red bell peppers, and pineapple, until everything is crunchy, yet tender, and some pieces have browned slightly. You do not want to stir-fry the life out of the veggies – you still want a slight crunch! This should not take more than 10 minutes, especially if you’re using a gas stove.
5. Add the tofu and the sauce into the wok with the veggies and pineapple. Stir-fry just enough to combine and thicken the sauce, about one minute, then remove from heat and serve with rice!
And that’s all there is to it! So quick, so simple. Am I right?
Vegan Sweet & Sour Tofu with Pineapple
I don’t know about you, but I love a quick and flavorful meal that makes me feel like I’m traveling to a faraway land. (And the faraway land this dish takes me to happens to be California, because it’s such a typical Chinese-American takeout dish that I grew up eating.)
Within 30 minutes, I can transport myself with this delicious vegan dish, that’s packed with flavor, color, and nutrients.
Now a handy dish in my weeknight meal repertoire, I love this simple recipe for vegan sweet and sour tofu with pineapple, and I hope you do too!
Want more vegan Asian-inspired recipes? Check out these favorites:
- Vietnamese Noodle Salad (Bún Chay)
- Thai Mango Sticky Rice
- Indian Chickpea and Potato Curry (Chana Aloo Masala)
- Indonesian Gado Gado Salad
Vegan Sweet and Sour Tofu with Pineapple
Sweet and Sour Tofu with Pineapple is a vegan version of the classic Chinese-American takeout dish. Marinated crispy tofu, sweet pineapple, red onion, and green and red bell peppers, all coated in a delicious sweet and sour sauce, is perfect for a quick and healthy weeknight meal.
- 1 tbsp soy sauce (or tamari if GF)
- 1 tsp sesame oil
- 2 tsp agave
- 1 packet firm tofu
- 1 red onion
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cups pineapple 1" cubes
- 2 tbsp oil
Sweet & Sour Sauce
- 1 tbsp fresh ginger grated
- 1 clove fresh garlic minced
- 2 tbsp ketchup
- 2 tbsp soy sauce (or tamari if GF)
- 1 tbsp rice wine vinegar
- 1 tsp agave
- 1 tsp corn flour
- 1 tbsp water
Marinate the tofu
Mix together the marinade ingredients in a bowl. Cut tofu into desired size (I like rectangles of 2" in length and 1/2" in width") and toss the marinade and tofu together. Allow to marinate for 15 minutes, flipping or tossing the pieces halfway through.
Make the sauce
Combine all sauce ingredients into a bowl and whisk to combine. Set aside.
Fry the tofu
Heat a non-stick frying pan over medium-high heat, and add a bit of coconut oil (1-2 tbsp). Fry the tofu pieces on the first side, until brown (about 3 minutes), then flip them to another side. Continue the process until all sides have browned.
Stir-fry the veggies and pineapple
While frying the tofu, heat a large wok over high heat, and add in 1 tbsp coconut oil. Stir-fry the onion, green and red bell peppers, and pineapple, until the bell peppers and onions are still slightly crunchy, but are cooked through, and some pieces are slightly browned. This should take 10 minutes or less.
To the wok, add in the sauce and tofu. Stir-fry for about 1 minute, until the sauce has thickened and coated everything.
If desired, serve with rice.
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Did you make this recipe for vegan sweet and sour tofu with pineapple?
Let us know how it went in the comments below. Feel free to comment with any questions you may have.