Sweet & Sour Tofu

Tasty for $10

Welcome back to the Tasty for $10! September is National Chicken Month, so we’re making a crowd-pleasing classic with a plant-based twist: Sweet and Sour Tofu. This easy and affordable vegan recipe makes it easy to keep chickens off your plate, with bold flavors and satisfying textures without breaking the bank. With crispy baked tofu, a vibrant sweet and sour pineapple sauce, and tender veggies, this dish is perfect for a quick weeknight dinner or meal prep. Plus, it's made with pantry staples and frozen produce, making it as convenient as it is tasty.

This recipe is a part of our Tasty for $10 vegan recipe series. Check out the YouTube video to see how it's made and subscribe to our channel so you don't out on new videos coming very soon. Keep reading for the full written recipe below!

Ingredients

• 1-14 oz. block firm tofu

• 1/2 bag frozen bell peppers and onions

• 1-20 oz. can pineapple chunks (with juice)

• 1 bag ready-to-serve jasmine rice

• 1 bag frozen broccoli florets

• ¼ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp ground black pepper

• ½ tsp salt

• 4 Tbsp Cornstarch

• ⅓ cup apple cider vinegar

• 1 Tbsp soy sauce

• ⅓ cup brown sugar

• Cooking oil (spray or drizzle)

Preparation

1. Prep the Tofu

• Drain the tofu and gently tear it into chunks for a textured, “meaty” bite.

• Season with garlic powder, onion powder, black pepper, and salt.

• Add 2 tablespoons of cornstarch, and toss gently to coat evenly.

2. Bake the Tofu

• Preheat oven to 400°F (200°C).

• Line a baking sheet with parchment paper and lightly oil it.

• Spread tofu in an even layer on the sheet.

• Spray or drizzle with another layer of oil.

• Bake for 20–25 minutes, or until golden and crispy.

3. Make the Sweet and Sour Sauce

• In a large pan over medium-high heat, add 1 can of pineapple chunks and its juice, apple cider vinegar, and brown sugar and stir until the sugar is fully dissolved.

4. Thicken the Sauce

• In a small bowl, mix a slurry of 2 Tbsp of cornstarch and a few tbsp water and stir until smooth and lump-free, then slowly pour into the sauce while stirring continuously.

• Add 1 tbsp soy sauce and cook for 3–5 minutes, or until thickened and glossy.

5. Add Veggies

• Stir in half of the bag (about 1 ½ cups) of the frozen sliced bell peppers and onions and let simmer on medium-low until heated through and tender, about 5–7 minutes.

6. Combine Tofu with Sauce

• Once the tofu is done baking, add it directly into the simmering sauce and gently stir to coat each piece with sauce. Let it cook together for another 5–7 minutes so the tofu absorbs the flavor.

7. Serve

• Steam your jasmine rice and broccoli florets and plate the sweet and sour tofu over rice with a side of broccoli. Serve hot and enjoy!

Tips & Variations

• Swap frozen veggies for fresh if you have them on hand.

• Use maple syrup or agave instead of brown sugar for a refined sugar-free option.

• Try cauliflower, chickpeas, or vegan chicken strips instead of tofu.