Dinner
Sweet and Sour Tofu with Pineapple and Peppers
Oven-crisped tofu and blistered bell peppers are tossed with pineapple chunks and a tangy homemade sauce.
- Yield
- 4 servings
- Cuisine
- Chinese-inspired
Serving ideas
Serve over steamed rice with optional sesame seeds.
Ingredients
See the ingredient checklist
- 14 oz extra-firm tofu, drained
- 1 piece fresh ginger, peeled, 1 inch
- 2 cloves garlic, peeled
- 1/3 cup canned pineapple juice
- 1/2 cup canned pineapple chunks
- 1/3 cup low-sodium vegetable broth
- 3 tbsp unseasoned rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp ketchup
- 1 tbsp packed light brown sugar
- 1 tbsp plus 1/3 cup cornstarch, divided
- 1 tsp kosher salt, plus more as needed
- 4 tbsp vegetable oil, divided
- 1 small red onion, cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- steamed white rice
- toasted sesame seeds, optional
Before you cook
Add the tofu just before serving to keep its edges crisp.
How to make Sweet and Sour Tofu with Pineapple and Peppers
Press tofu between towels under a heavy pan for 30 to 45 minutes. Heat the oven to 425°F. Grate the ginger and garlic and whisk with pineapple juice, broth, vinegar, soy sauce, ketchup, sugar and 1 tablespoon cornstarch.
Cut or tear tofu into 1-inch pieces. Toss with 1 teaspoon salt, 1 tablespoon oil and the remaining cornstarch. Spread on a parchment-lined sheet, drizzle with 2 tablespoons oil and bake 25 to 30 minutes, turning halfway.
Heat the remaining tablespoon oil in a skillet or wok over medium-high. Cook onion and peppers with a pinch of salt for 4 to 5 minutes until blistered. Transfer to a plate.
Reduce to medium and rewhisk the sauce. Pour it into the skillet and simmer about 4 minutes, until slightly thickened. Toss with the peppers, tofu and pineapple chunks.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Sweet and Sour Tofu with Pineapple and Peppers
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Ingredients
- 14 oz extra-firm tofu, drained
- 1 piece fresh ginger, peeled 1 inch
- 2 cloves garlic, peeled
- ⅓ cup canned pineapple juice
- ½ cup canned pineapple chunks
- ⅓ cup low-sodium vegetable broth
- 3 tbsp unseasoned rice vinegar
- 2 tbsp low-sodium soy sauce
1 tbsp ketchup- 1 tbsp packed light brown sugar
- 1 tbsp plus 1/3 cup cornstarch, divided
- 1 tsp kosher salt plus more as needed
- 4 tbsp vegetable oil, divided
- 1 small red onion, cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- steamed white rice
- toasted sesame seeds optional
Instructions
- Press tofu between towels under a heavy pan for 30 to 45 minutes. Heat the oven to 425°F. Grate the ginger and garlic and whisk with pineapple juice, broth, vinegar, soy sauce, ketchup, sugar and 1 tablespoon cornstarch.
- Cut or tear tofu into 1-inch pieces. Toss with 1 teaspoon salt, 1 tablespoon oil and the remaining cornstarch. Spread on a parchment-lined sheet, drizzle with 2 tablespoons oil and bake 25 to 30 minutes, turning halfway.
- Heat the remaining tablespoon oil in a skillet or wok over medium-high. Cook onion and peppers with a pinch of salt for 4 to 5 minutes until blistered. Transfer to a plate.
- Reduce to medium and rewhisk the sauce. Pour it into the skillet and simmer about 4 minutes, until slightly thickened. Toss with the peppers, tofu and pineapple chunks.
Notes
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