Extra firm tofu is seasoned and baked until lightly crispy on the outside with a slightly chewy, meatier inside. It is then tossed in a homemade sweet and sour sauce which makes this one of the most delicious ways to enjoy a baked tofu dish! If you think you don’t like tofu, you obviously have not tried this recipe!

We all love tofu in our house. I’m the only one who tends to pay more attention to the texture of tofu, however. Even though we love it, I don’t cook with it as often as I should. Usually, any meal with tofu comes from our favourite take-out restaurant. But when it comes to this Easy Sweet and Sour Tofu, I just can’t get enough!
Make your own online recipe box!
Click the in the lower right corner of your screen
& follow the quick and easy instructions!
Both John.e and McKenna tend to lean more towards a softer/silken tofu. I, on the other hand, prefer a heartier, chewier, more firm tofu. Here’s my basic rule for which tofu to select. If it’s in a soup or broth, it’s got to be silken. (I say this, even though my 30-Minute Hot and Sour Soup uses firm tofu. Maybe I’m just being a little contrary!) But, if I’m going to prepare it as a main, it’s firm tofu all the way!

YOU DON’T NEED TO BUY A TOFU PRESS!
Firm tofu is easy to find in just about any store. However, even the firmest tofu will still have a lot of water content. I’m going to tell you how to get that water content out without buying another kitchen gadget, like a tofu press, for example. If you have paper towels, a cutting board, and some heavy cans or bottles, that’s all you need.
Most firm tofu is sold in blocks that are roughly one and a half to two inches thick. Remove the packaging and lay it on a few sheets of paper towel. Top the block of tofu with a few more sheets of paper towel and place a cutting board right on top of that. Next, you’ll want to place something heavy on the cutting board. You can use large cans of tomatoes or beans. Or, do what I do. I fill a pot with water and set it right on top.
In essence, you’re trying to get as much moisture out of the tofu without breaking it apart. The more moisture you can extract, the firmer your tofu will be. Let the tofu sit for 20 minutes or so to drain. Easy right?

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this Easy Sweet and Sour Tofu recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
Preparing the Tofu:
- Tofu – Use extra firm tofu to get the best “meatier” texture.
- Olive Oil – You can use vegetable or any other light cooking oil too.
- Cornstarch – This is the key to a light and crispy coating.
- Salt and Ground Black Pepper
- Onion Powder
- Garlic Powder – You can use granulated garlic too, just be aware that it has a stronger flavour than garlic powder.
Let’s make the Sauce!
- Pineapple Juice – I prefer to use the canned stuff in this recipe, simply because it’s cheaper than fresh pineapple juice.
- Brown Sugar – Even though the pineapple juice is sweet, you need brown sugar to increase the sweetness and add colour and flavour. Brown sugar will also help to thicken the sauce.
- Vinegar – I love to use rice vinegar in this sauce, but you can easily substitute it with regular white vinegar.
- Ketchup – For flavour and colour.
- Soy Sauce – As a rule, we use low-sodium soy sauce.
- Cornstarch
- Water
- Toasted Sesame Seeds
- Green Onions
HOW TO MAKE EASY SWEET AND SOUR TOFU
Baking the Tofu
Begin by laying a few sheets of paper towel onto a flat surface. Set the blocks of tofu on the paper towels. Top with more paper towels. Cover the tofu with a cutting board, ensuring that the cutting board covers all of the tofu. Set heavy cans or jars on top of the cutting board and allow the weight to push out the excess moisture. Leave for 20 minutes.
In the meantime, preheat the oven to 400 degrees Fahrenheit. Whisk together the cornstarch, garlic and onion powder, salt, and pepper. Once the tofu has been pressed, remove the weights and break the tofu into bite-sized pieces – about 3/4 inch pieces. Gently toss the tofu pieces with the olive oil until well coated. Sprinkle over the cornstarch mixture and toss gently to coat.
Lay the tofu onto a parchment-lined baking sheet. Do not overlap the tofu pieces. Bake for 15 minutes. Remove from oven, turn tofu pieces over, and bake for 15 minutes more.

Preparing the Sauce and Finishing the Recipe
While the tofu is baking, it’s time to make the sauce. In a large skillet, add the pineapple juice, brown sugar, vinegar, ketchup, and soy sauce to a saucepan. Add the cornstarch and water to a bowl and stir until the cornstarch is dissolved. Add this mixture to the saucepan as well.
Over medium-high heat, bring to a boil while gently whisking. Once the sauce mixture begins to simmer, it will thicken almost immediately. Turn off the burner and set the sauce aside.
Once the tofu is ready, transfer it to the sauce and toss it well to coat. Plate and garnish with toasted sesame seeds and thinly sliced green onions. Enjoy!

NO FOOD DYE IS NEEDED!
Almost all store-bought sweet and sour sauce has food dye. They love to make it that bright red colour. To be honest, I don’t mind the bright red, but John.e mocks me every time I eat it. Our favourite Chinese restaurant has the reddest sauce I’ve ever seen. It literally stained our countertop. No worries, I was able to get the stain out with a Magic Eraser.
This particular sauce is a deep, reddish-orange colour. The colour comes from the use of ketchup combined with soy sauce and brown sugar. If you need to have a bright red colour, you can add a few drops of red food colouring. But, to be perfectly honest, it’s not needed.
I know some people worry about adding dyes and colours to their food. But, in this case, you don’t need to concern yourself with it! And you’re free to use this sauce on everything, especially on things like these Black Bean and Tofu Meatballs!

SERVING SUGGESTION
This Easy Sweet and Sour Tofu is quite delicious and you can pair it with the most simple of sides – plain white rice! Honestly, you cannot go wrong with that, because the sweet and sour sauce is just magic with rice. But, I wanted a little more on this particular day, so I paired my tofu with some very quick and easy sides.
First, I made a Sesame Bean Sprouts Salad. It is a crunchy and delicious side that can be prepared in less than 10 minutes! Blanched sprouts are tossed in a savoury, earthy, salty sauce made with soy sauce, sesame oil, minced garlic, and lots of fresh green onions.
Next, I made my Soy Sesame Bok Choy with Spicy Mayo. It takes less than 15 minutes from start to finish! Seasoned and sauced with a savoury, salty, and slightly sour homemade dressing, this side is one you will want to make over and over again! All three of these recipes together made an absolutely delicious and flavourful dinner!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!





Easy Sweet and Sour Tofu
Ingredients
For the Tofu:
- 28 ounces extra firm tofu
- 2 tablespoons olive oil
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
For the Sauce:
- 1 cup pineapple juice
- 3/4 cup brown sugar
- 1/3 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 tablespoon water
- toasted sesame seeds, for garnish
- green onions, sliced, for garnish
Instructions
For the Tofu:
- Begin by laying a few sheets of paper towel onto a flat surface. Set the blocks of tofu on the paper towels. Top with more paper towels. Cover the tofu with a cutting board, ensuring that the cutting board covers all of the tofu. Set heavy cans or jars on top of the cutting board and allow the weight to push out the excess moisture. Leave for 20 minutes.
- In the meantime, preheat the oven to 400 degrees Fahrenheit.
- Whisk together the cornstarch, garlic and onion powder, salt, and pepper.
- Once the tofu has been pressed, remove the weights and break the tofu into bite-sized pieces – about 3/4 inch pieces.
- Gently toss the tofu pieces with the olive oil until well coated. Sprinkle over the cornstarch mixture and toss gently to coat.
- Lay the tofu onto a parchment-lined baking sheet. Do not overlap the tofu pieces. Bake for 15 minutes. Remove from oven, turn tofu pieces over, and bake for 15 minutes more.
For the Sauce:
- While the tofu is baking, it’s time to make the sauce. In a large skillet, add the pineapple juice, brown sugar, vinegar, ketchup, and soy sauce to a saucepan. Add the cornstarch and water to a bowl and stir until the cornstarch is dissolved. Add this mixture to the saucepan as well.
- Over medium-high heat, bring to a boil while gently whisking. Once the sauce mixture begins to simmer, it will thicken almost immediately. Turn off the burner and set the sauce aside.
- Once the tofu is ready, transfer it to the sauce and toss it well to coat. Plate and garnish with toasted sesame seeds and thinly sliced green onions. Enjoy!
Nutrition
Did you make this recipe?
Upload a photo and tag me so that I can see it!

Leave a Reply