Sweet & Sour Tofu Skewers (Gluten Free, Vegan)

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Yield: 6Category: Dinners
Jump to recipe Print

These Sweet & Sour Tofu Skewers are a great addition to any barbecue or outdoor dining experience when it is hot out. Just pair with some rice or chips and a little bit of salad and you will be good to go!

Although I have mentioned outdoor dining and barbecues, if the weather is bad you can also cook these in the grill, pan fry them or even bake them in the oven making this a pretty versatile recipe! If you choose to barbecue, grill or pan fry them make sure you turn the skewers over every few minutes and top them up with additional sweet and sour sauce as you go.

If you opt to bake these in the oven, place them in a preheated oven and bake at 200 degrees Celsius for 30 minutes. Ensure you turn them at the halfway point and coat them in any additional sweet and sour sauce you may have leftover to ensure they soak up as much flavour as possible and to reduce waste. I have to say that, although these skewers are nice baked, I much prefer them grilled or barbecued!

Gluten free Chinese food can be hard to come by and sweet and sour was one of the dishes I really missed when I had to adopt a gluten free diet. This quick and easy sweet and sour sauce is so simple and can be used in a variety of dishes! For example, if you can’t find skewers you could adapt this to create my Sweet & Sour Tofu or, if you are feeling creative, try my Sweet & Sour Watermelon recipe which you can find here.

To do this, simply coat the tofu in the cornflour and pan fry in some sesame oil along with the pineapple, pepper, onion, grated ginger and minced garlic. Once the tofu is golden brown and the vegetables are soft, pour in the sauce, (with one teaspoon of cornflour mixed in), and stir ensuring everything is fully coated. Top with some sliced spring onions and sesame seeds and serve with rice!

If you are not really the biggest tofu fan you could swap this for a chicken substitute or even just stick with vegetable skewers coated in the sauce. I think these vegetables work the best as they are the ones found in traditional sweet and sour dishes, however, you could use green pepper instead of red or white onion instead of red. You could even add other vegetables like mushrooms or pieces of baby corn to the skewers if you had anything in that needed using up.

The amounts listed below will make between six and eight skewers, however, the amount this recipe yields will depend on how long the skewers are and how much you put on them, I like mine pretty loaded!

When making these skewers make sure you check the white rice vinegar you are using is suitable for those on a gluten free diet in addition to using a gluten free soy sauce. If you like my Sweet & Sour Tofu skewers and are looking for other tofu recipes you may like my Salt & Pepper Tofu, my Ginger Tofu, my Sticky Sesame Tofu which you can find here or this 15 Minute Lemon & Dill Tofu.

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 firm pressed tofu (approx 280g)
  • 1 red pepper
  • 1/2 pineapple
  • 1/2 red onion
  • 3 tbsp maple syrup
  • 3 tbsp tomato ketchup
  • 3 tbsp white rice vinegar
  • 3 tbsp gluten free soy sauce
  • 1 tbsp cornflour


  1. Cut the tofu into bite sized pieces and place in a bowl
  2. Add the cornflour to the tofu and mix well, ensuring each piece is coated
  3. Prepare the pineapple, red onion and pepper by peeling, deseeding and slicing into similiar sized chunks
  4. Arrange the pieces of tofu, pepper, pineapple and onion onto skewers
  5. Mix the tomato ketchup, maple syrup, white rice vinegar and soy sauce together in a bowl
  6. Use a pastry brush to generously coat the sweet and sour mixture onto the skewers
  7. You can grill these in a hot pan, barbecue them or bake them in a preheated oven for 30 minutes at 200 degrees Celsius. Regardless of how you cook these skewers, ensure you coat them with additional sauce halfway through the cooking process to ensure they soak up as much flavour as possible and none goes to waste.


Submit a Comment

Your email address will not be published. Required fields are marked *