Sweet & Sour Tofu with Broccoli & Pineapple

Name: Sweet & Sour Tofu with Broccoli & Pineapple
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¼ cup(s) rice vinegar ((or apple cider vinegar)); 3 tablespoon(s) ketchup; 2 tablespoon(s) soy sauce; 2 tablespoon(s) maple syrup ((or sugar)); ½ cup(s) pineapple juice ((from the canned pineapple)); 2 teaspoon(s) cornstarch; 1 block(s) (12 oz / 350 g) firm or extra firm tofu (drained and cubed); 3 tablespoon(s) cornstarch; 2 tablespoon(s) light oil (divided (see note for oil-free)); 1 red bell pepper (sliced); 1 small yellow onion (sliced); 2 clove(s) garlic (sliced); 2 cup(s) broccoli florets (about ½ head); ½ cup(s) canned pineapple chunks (drained (reserve juice for sauce)); Salt and pepper (to taste); Cooked rice (to serve)

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Sweet & Sour Tofu with Broccoli & Pineapple

Crispy tofu, tender veggies, and juicy pineapple tossed in a glossy homemade sweet & sour sauce. This colorful 30-minute dinner tastes better than takeout and is made entirely from pantry staples.

My Notes:

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Prep Time10

Cook Time20

Total Time30

Meal Type: Dinner

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather)

Tool: Stove

Ingredient: bell pepper, Broccoli, pineapple, Rice, Tofu

Servings: 4

Ingredients

For the sauce (or use 1/2 cup store-bought sweet & sour sauce instead ):

¼ cup(s) rice vinegar (or apple cider vinegar)
3 tablespoon(s) ketchup
2 tablespoon(s) soy sauce
2 tablespoon(s) maple syrup (or sugar)
½ cup(s) pineapple juice (from the canned pineapple)
2 teaspoon(s) cornstarch

For the stir-fry:

1 block(s) (12 oz / 350 g) firm or extra firm tofu drained and cubed
3 tablespoon(s) cornstarch
2 tablespoon(s) light oil divided (see note for oil-free)
1 red bell pepper sliced
1 small yellow onion sliced
2 clove(s) garlic sliced
2 cup(s) broccoli florets about ½ head
½ cup(s) canned pineapple chunks drained (reserve juice for sauce)
Salt and pepper to taste
Cooked rice to serve

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Instructions

Make the sauce: In a small bowl, whisk together vinegar, ketchup, soy sauce, maple syrup, pineapple juice, and cornstarch until smooth. Set aside.
Crisp the tofu: Toss the tofu cubes with 3 tablespoons cornstarch until evenly coated. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook 5–7 minutes, turning occasionally, until golden and crisp. Transfer to a plate.
Sauté the veggies: In the same pan, heat the remaining tablespoon oil. Add bell pepper, onion, garlic, and broccoli. Season lightly with salt and pepper and cook for 3–4 minutes until the vegetables begin to soften but are still crisp.
Combine everything: Whisk the sauce again (cornstarch can settle) and pour it into the pan. Stir constantly for 1–2 minutes until the sauce thickens and becomes glossy. Add pineapple chunks and the cooked tofu, tossing to coat evenly.
Serve: Spoon over rice and enjoy immediately.

Notes

Oil-free option: Bake tofu at 400°F (200°C) for 20–25 minutes or air fry until crisp. Sauté veggies in a splash of water or broth instead of oil.

Gluten-free: Use tamari or gluten-free soy sauce.

Make-ahead: Sauce can be made 2–3 days in advance and stored in the fridge. Whisk before using.

Serving suggestion: Top with sesame seeds or sliced green onion for extra flavor and texture.

Nutrition

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