Vegan Sweet and Sour Crispy Tofu

Why you’ll love this recipe

Forget all your other crispy tofu recipes because this method for crispy tofu, air fried or baked, is all you need. After making this recipe once, you'll be whipping up favorites, like orange tofu and Mongolian tofu, and more like a pro.

The vegan sweet and sour sauce is a quick stir and simmer of 6 simple sauce ingredients. Simmer it on the back burner and make the rest of your meal. Make it ahead or freeze a second batch for the next day. It's all good!

Add any veggies you like. A prepped bag from the grocery store, frozen stir fry veggies, or mixed bell pepper turn this delicious recipe into a weeknight main dish that's healthier and yummier than any take-out.

Ingredients, notes, and substitutions

Tofu. For best results, use firm or extra-firm tofu. Soft tofu won't firm, even if you use a tofu press to eliminate the excess water. This isn't the recipe for silken tofu.

Cornstarch. Accessible, cheap cornstarch crisps the tofu cubes and thickens the sweet and sour sauce. Tapioca starch or arrowroot are the best substitutes.

Pineapple juice. If you can’t find pineapple juice, use the juice from a can of pineapple chunks and toss the pineapple into the stir fry. Use pineapple packed in juice, not syrup. 

Maple syrup. Where there's a sour, there must be sweet, and maple syrup or date paste is easy and healthy. Whisk to dissolve if you use granulated brown sugar or date sugar.

Soy sauce. Use tamari or coconut aminos as alternatives.

Rice vinegar. Mellow and smooth rice (or rice wine) vinegar is preferable. Make this tangy sauce with white or apple cider vinegar as a substitute.

Garlic. Use 2 cloves of fresh garlic or ½ a teaspoon of garlic powder.

How to make the sweet and sour sauce

Step 1: Add the pineapple juice, rice vinegar, soy sauce, maple syrup, and garlic to a small saucepan. Whisk over medium heat for a minute to combine the ingredients.

Step 2: Stir 2 tablespoons of cornstarch with ½ a cup of water in a small bowl. Once it is smooth, add it to the sauce.

Step 3: Vigorously stir the sauce and let it simmer until it bubbles.

Step 4: Turn the heat on low and let the sauce simmer until you are ready with the rest of the ingredients.

How to make crispy tofu

Step 1: Wrap the block of tofu in a paper towel and squeeze out the moisture. If the tofu has a lot of excess liquid, use a tofu press, place it on a plate with a flat surface, and weighted down on the top.

Step 2: Cut the tofu into bite-sized pieces or cubes, then put them in a large bowl and toss them with 1 tablespoon of lemon juice and 1 tablespoon of soy sauce.

Step 3: Preheat the oven to 425 degrees F (220 C) if you are baking tofu. For the air fryer, preheat to 375 degrees (190 C). Before cooking it, toss 1 tablespoon of cornstarch over the top of the tofu. Gently mix it in until there is no cornstarch powder showing.

Step 4: Place the tofu separately, in a single layer on a lined baking sheet or in the air fryer basked. Bake the tofu for 15 minutes. Flip it and bake another 5-10 minutes until it is crispy. In the air fryer, cook the tofu for 8 minutes, shake it and fry another 5 minutes until it is golden and crisp.

Note: For more information on tofu, see my recipes dedicated to crispy baked tofu or crispy air fryer tofu. Everything you ever want to know (probably more) is there.

Make a stir fry of it!

While the tofu crisps and the sauce simmers, heat a large skillet frying pan over medium-high heat. Add the veggies to the pan and stir them constantly, so they are slightly brown but remain crisp. If you are using frozen veggies, stir-fry them until they are hot and the excess water has evaporated.

Add the sauce and crispy tofu to the vegetables. It should already be hot, but you can simmer it for another minute to be sure.

Serving suggestions

Garnish this yummy recipe with simple ingredients like sliced green onions (spring onions), sesame seeds, or red pepper flakes. Serve sweet and sour tofu over healthy brown rice. Brown basmati is our favorite. Try it. You'll be off white rice forever.

You aren't obligated to make sweet and sour tofu stir fry. You can also serve crispy tofu with the sauce on the side as a dipping sauce.

Or mix half the sauce with cooked rice or ramen noodles, then top with tofu and the rest of the sauce. Hello, easy take-out (ish) dinner!

Storage / Freezing / Reheating

Store leftovers in an airtight container in the fridge for 3-4 days. I don’t recommend storing it with leftover rice. It’s better to start with fresh rice or reheat it separately. 

 The sauce is excellent for freezing for up to 3 months. If you freeze sauce with the crispy tofu, the tofu may become soggy after thawing and reheating, so eat it up. It's better served fresh or from the fridge.

Heat leftovers on the stove over medium heat or in the microwave. Reheat leftover rice in a steamer basket, so it reaches a safe temperature and doesn't stick to the bottom of a dry pan.

Frequently asked questions