Crispy Oven Baked Sweet and Sour Tofu recipe

Crispy Oven Baked Sweet and Sour Tofu

An easy take on the classic sweet and sour stir fry! Serve it with a side of rice or noodles, it is sure to become a new family favourite.

Prep Time

Servings

4

1 – 350g block extra firm tofu, cut into 1/2” cubes (1)

1 Tbsp cornstarch (15 mL)

2 Tbsp canola oil, divided (30 mL)

1 small onion, chopped (1)

2 large carrots, chopped into coins (2)

1 red pepper, chopped (1)

1 yellow pepper, chopped (1)

1 – 14 oz can of pineapple chunks, drained (1)

Sauce

2 Tbsp cornstarch (30 mL)

1/3 cup cold water (75 mL)

1/4 cup sugar (60 mL)

1/3 cup ketchup (75 mL)

1/4 cup rice wine vinegar (60 mL)

2 Tbsp soy sauce (30 mL)

Other

Rice for serving

  1. Preheat the oven to 425℉ (220°C).
  2. Line a 13 x 18-inch (33x 46 cm) baking sheet with parchment paper.
  3. Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside.
  4. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7 minutes until tender and brown.
  5. In a small bowl, whisk together cold water and cornstarch until dissolved. Whisk in all remaining sauce ingredients.
  6. To vegetables, add crispy tofu, peppers, pineapple and sauce. Bring to a simmer and cook for 1-2 minutes, or until the sauce bubbles and thickens. Turn off heat and serve immediately over rice.

Ingredients

1 – 350g block extra firm tofu, cut into 1/2” cubes (1)

1 Tbsp cornstarch (15 mL)

2 Tbsp canola oil, divided (30 mL)

1 small onion, chopped (1)

2 large carrots, chopped into coins (2)

1 red pepper, chopped (1)

1 yellow pepper, chopped (1)

1 – 14 oz can of pineapple chunks, drained (1)

Sauce

2 Tbsp cornstarch (30 mL)

1/3 cup cold water (75 mL)

1/4 cup sugar (60 mL)

1/3 cup ketchup (75 mL)

1/4 cup rice wine vinegar (60 mL)

2 Tbsp soy sauce (30 mL)

Other

Rice for serving

Directions

  1. Preheat the oven to 425℉ (220°C).
  2. Line a 13 x 18-inch (33x 46 cm) baking sheet with parchment paper.
  3. Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside.
  4. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7 minutes until tender and brown.
  5. In a small bowl, whisk together cold water and cornstarch until dissolved. Whisk in all remaining sauce ingredients.
  6. To vegetables, add crispy tofu, peppers, pineapple and sauce. Bring to a simmer and cook for 1-2 minutes, or until the sauce bubbles and thickens. Turn off heat and serve immediately over rice.

Nutritional Analysis

Calories

404

Total Fat

14.8 g

Saturated Fat

1.5 g

Cholesterol

0 mg

Sodium

830 mg

Carbohydrates

54.5 g

Fiber

4.2 g

Protein

16.9 g

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