The Best Sweet & Sour Tofu (Gluten Free, Vegan)

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Yield: serves 2Category: Dinners
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This delicious Sweet & Sour Tofu is easy to make and packed with flavour!

This is a great recipe to make through the week paired with some rice when you do not want to spend ages cooking, however, it is also great when made as part of a larger ‘fakeaway’ style feast along with my Salt & Pepper Mushrooms, Tofu Fried Rice, Salt & Pepper Tofu or Salt and Pepper Chips on a weekend.

I never really thought I would create a recipe incorporating tomato ketchup as a key ingredient but here we are. If you have found yourself on this page because you follow a gluten free diet, make sure you check that the tomato ketchup and white rice vinegar you are using are gluten free. I do not eat meat so tofu is my go to protein source for this dish, however, if you are a meat eater you could try this with chicken instead.

I have included red pepper, red onion and pineapple in the ingredients list, however, if for example you only have a green pepper or a white onion you can substitute those into the recipe instead. You could also throw some mangetout, broccolini or baby corn into this recipe to bulk it up.

Alternatively you could substitute the existing ingredients to use up whatever you have to hand, for example a green pepper instead of red and white onion instead of red.

The sauce itself only needs five ingredients so if you are on the look out for a quick and easy sweet and sour sauce to pour over your chips or add to stir frys then this recipe could easily be adapted. This Sweet and Sour Watermelon does reheat well on the hob but is best eaten fresh!

I have another version of this recipe that uses watermelon rind instead of tofu that I created as part of my zero waste series. If you fancy trying something new you can find my Sweet & Sour Watermelon here. Alternatively, if you like this recipe you may also like my Sweet & Sour Tofu Skewers instead!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 block pressed firm tofu (approx 300 - 400g)
  • 1 red pepper
  • 1 red onion
  • 1/2 pineapple
  • 4 tbsp cornflour
  • 3 tbsp tomato ketchup
  • 3 tbsp maple syrup
  • 3 tbsp gluten free soy sauce
  • 3 tbsp white rice vinegar
  • 2 cloves garlic
  • 1 tbsp sesame seeds
  • pinch sea salt
  • splash sesame oil


  1. Roughly chop the pepper, onion and pineapple into similar sized pieces, discarding the pepper seeds and the outside of the pineapple and onion
  2. Add to a pan containing the sesame oil and cook over a moderate heat for five minutes, stirring often
  3. Mince the garlic and add to the pan along with a big pinch of salt and allow to cook for another five minutes, stirring often. Tip the cooked vegetables out of the pan and set aside
  4. Cut the tofu into bite size cubes and place in a bowl containing 3 tablespoons of the cornflour, mix well ensuring the pieces are completely coated
  5. Transfer to the pan along with another splash of sesame oil. Fry the tofu over a moderate heat, turning every minute or so, until the pieces start to brown and become crispy
  6. Tip the vegetables back into the pan and stir, cook everything together for a minute or so ensuring the flavours coat the tofu
  7. In a small jug combine the ketchup, maple syrup, white rice vinegar and soy sauce. Whisk in the final tablespoon of cornflour, plus any remaining in the bowl that contained the tofu, until no lumps remain
  8. Turn the heat down low and tip the sauce into the pan, stir well until everything is well coated in the sweet and sour tofu
  9. Serve with a side of rice and topped with sesame seeds


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