Sweet and Sour Sticky Tofu is a colorful, tangy, and delicious dish that’s packed with bold flavors and a great mix of textures. Crispy tofu cubes get coated in a sticky, sweet, and tangy sauce that clings to every bite, making it a real crowd-pleaser. The sauce has just the right balance of sweetness and a little zing of sour that keeps things exciting without overpowering the tofu.
I love making this dish because it’s a great way to enjoy tofu in a way that feels special and satisfying. It’s one of those dishes that even folks who usually shy away from tofu end up asking for seconds. The stickiness of the sauce is one of my favorite parts—I always find myself licking my fingers a little while eating!
My favorite way to serve this sweet and sour sticky tofu is over a bed of steamed rice or alongside some stir-fried veggies for an easy, balanced meal. I also like sprinkling a little sesame seed or chopped green onion on top for a fresh touch. It’s perfect for a weeknight dinner that feels both comforting and fun to eat.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best because it holds shape when cooked. Press it well to remove water for a crispier texture. If you can’t find tofu, tempeh is a good substitute with a nuttier flavor.
Bell Peppers and Onion: These add crunch and color. Use whatever bell pepper color you like, or even substitute with snap peas or carrots for variety.
Sweet and Sour Sauce: Ketchup is the base for sweetness and tang, but if you want to try, use tomato paste with a little honey or agave syrup. Rice vinegar gives the sour note; apple cider vinegar works fine too. Pineapple juice adds a fruity depth but water is fine without it.
Cornstarch: Coating tofu with cornstarch helps it crisp up nicely. The cornstarch slurry thickens the sauce to make it sticky and glossy. You can use arrowroot powder if you prefer.
How Do You Get Crispy Tofu That Stays Crunchy in Sauces?
Getting tofu crispy and not soggy is key for this recipe. Here’s how I do it:
- Press the tofu for at least 20 minutes to squeeze out excess water. Less water means better crunch.
- Cut into even cubes so they cook uniformly.
- Toss the tofu gently with cornstarch for a thin, even coating. This creates a crunchy crust once fried.
- Heat oil well over medium-high heat before adding tofu, and don’t crowd the pan—cook in batches if needed.
- Fry until all sides are golden brown, then drain on paper towels.
- When adding tofu to the sauce, fold gently and only heat briefly to keep that crispy edge under the sticky sauce.
These steps help you get tofu that has a crisp shell and a soft inside that holds up nicely when coated in the sweet and sour sauce.
Equipment You’ll Need
- Large non-stick skillet or wok – I prefer it because it heats evenly and makes frying the tofu simple.
- Press or tofu press – helps remove excess water for crisper tofu.
- Paper towels or clean kitchen towel – to drain fried tofu and keep it crispy.
- Mixing bowls – for whisking the sauce and cornstarch slurry.
- Measuring spoons and cups – to keep everything accurate and easy.
- Spatula or wooden spoon – for stirring vegetables and sauce gently.
Flavor Variations & Add-Ins
- Swap pineapple chunks with bell pepper or snap peas for more crunch and color.
- Use different proteins like chicken, shrimp, or tempeh if you prefer other options over tofu.
- Add crushed red pepper flakes or a splash of sriracha to spice things up.
- Finish with chopped fresh cilantro or basil for an herbal touch.
Sweet and Sour Sticky Tofu
Ingredients You’ll Need:
For the Tofu and Veggies:
- 1 block (14 oz) firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tablespoon cornstarch (for coating tofu)
- 2 tablespoons vegetable oil (for frying tofu)
- ½ cup green bell pepper, chopped into bite-sized pieces
- ½ cup red bell pepper, chopped into bite-sized pieces
- ½ cup onion, sliced
- 2 cloves garlic, minced
- ¼ cup pineapple chunks (optional)
- 2 cups cooked white rice (for serving)
For the Sweet and Sour Sauce:
- ¼ cup ketchup
- 3 tablespoons rice vinegar (or apple cider vinegar)
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon sriracha or red chili sauce (optional for mild heat)
- ¼ cup water or pineapple juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- 1 tablespoon toasted sesame seeds
- 2 green onions, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 10 minutes to cook, and is ready to enjoy in around 20 minutes total. Pressing the tofu ahead of time (about 20 minutes) is a great step to plan in advance but can overlap with other prep if you like.
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu for at least 20 minutes to remove extra water. Cut it into 1-inch cubes. Lightly toss the cubes with cornstarch until each piece is coated. This helps the tofu crisp up nicely when fried.
2. Cook the Tofu:
Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Arrange tofu cubes in a single layer and fry them until golden brown and crispy on all sides, about 3-4 minutes per side. Once done, remove tofu and place on paper towels to drain any excess oil.
3. Cook the Vegetables:
In the same pan, add a little more oil if needed. Sauté minced garlic for about 30 seconds until fragrant. Add sliced onions and bell peppers, and stir-fry for about 3-4 minutes until tender but still crisp. If you are using pineapple chunks, stir them in gently now.
4. Make the Sweet and Sour Sauce:
In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, sriracha (if using), and water or pineapple juice until smooth and combined.
5. Combine Sauce and Veggies:
Pour the sauce into the pan with the cooked vegetables. Bring it to a gentle simmer over medium heat. Stir the cornstarch slurry to recombine, then drizzle it slowly into the pan while stirring continuously. The sauce will thicken and get glossy as it cooks.
6. Add Tofu to the Sauce:
Carefully fold the crispy tofu cubes into the sweet and sour sauce. Toss gently to coat all tofu evenly without breaking. Heat everything together for 1-2 minutes to warm through.
7. Serve and Garnish:
Serve the sticky tofu over steamed white rice. Sprinkle with toasted sesame seeds and chopped green onions for a fresh, nutty finish.
Enjoy this easy and delicious Sweet and Sour Sticky Tofu — a colorful, tasty meal everyone will love!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great and becomes extra chewy once thawed. Just thaw it completely in the fridge or in cold water, then press out excess moisture before cutting and cooking.
How Do I Store Leftover Sweet and Sour Tofu?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the tofu crispy and the sauce sticky.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari or a gluten-free soy sauce instead of regular soy sauce, and double-check that your ketchup and other ingredients are gluten-free.
What Can I Substitute for Rice Vinegar?
If you don’t have rice vinegar, apple cider vinegar or white vinegar are good substitutes. Use the same amount, but taste the sauce and adjust sweetness if needed, as vinegars differ in acidity.