Sweet and Sour Tofu

A complex flavor profile that is tangy, sweet, and aromatic. The delicate balance is tipped by the addition of sriracha that adds umami notes. This savory dish is accompanied by mushrooms, bell pepper, and baked tofu over a bed of jasmine rice.

Overview

Fresh pineapple works best for this meal but canned pineapple will also suffice. The pineapple plays two roles in this dish. It is diced and added to the skillet with the mushrooms, bell pepper, and tofu. It is also added to a food processor when making the sauce.

The acidity in the sauce comes from the addition of the rice vinegar. The flavor profile is extended with sriracha, which gives the sauce some umami tanginess. The culmination of these ingredients makes for a very savory and fulfilling meal. We will walk through that process shortly.

Cooking Notes

There are many ways to prepare pineapple. The method I like to use is to slice off the top and bottom. Then carefully slice away the outer layer. Alternatively, you can usually find pre-cut or canned pineapple at the grocery store. After slicing up the pineapple into chunks it is a good time to dice some to go into the dish and reserve some for the sauce.

Next, prepare the mushrooms, bell pepper, onion, and garlic. Slice, chop, and mince them and place in a bowl. Optionally, you can place the mushrooms in a separate bowl and cook them separately.

Cube the tofu and place it in a mixing bowl. Add the tofu marinade ingredients and fold with a silicone spatula to evenly coat. Once the tofu is evenly coated in the marinade place a sheet of parchment paper on a baking sheet. Add the tofu and bake in the oven at 400ºF for 20 minutes. At the ten minute mark flip the tofu and then continue to bake for the remainder of the time.

Shifting gears, place all the sweet and sour sauce ingredients in a food processor. Pulse until the sauce is smooth. If necessary, use a silicone spatula to scrape down the sides of the food processor bowl and pulse again.

Cook the rice based on the instructions on the packaging. I tend to add a dash of salt to help the water boil.

Bring a skillet up to medium heat and add a tablespoon of olive oil. Add the mushrooms, bell pepper, onion, and garlic. Stir the veggies frequently to prevent anything from sticking to the pan. Continue to cook until the onion starts to turn translucent.

Add the diced pineapple to the skillet next. Use a silicone spatula to stir the pineapple and incorporate it into the sautéed veggies. Cook the pineapple for another 5 – 10 minutes or until it starts to brown. Then, pour the sweet and sour sauce in the pan and stir the mixture to incorporate.

Once the time is up for the tofu remove it from the oven. Allow it to cool temporarily and then transfer to a bowl. We will add it to the pan shortly.

Mix together the water and cornstarch mixture and add it to the skillet and stir until it is combined. This will help the sauce thicken. Then add the baked tofu and stir everything together. Bring the mixture back up to a simmer and then it is ready to dish out.

To serve, add the jasmine rice to the bottom of a serving bowl. Using a serving spoon, place the sweet and sour tofu over the top. Garnish with optional toppings and enjoy!

Storage

Place any leftovers in your storage container of choice. I recommend placing the leftover rice on one side and the sweet and sour tofu on the other side. This will prevent the starches in the rice from breaking down.

The leftovers should keep nicely in the refrigerator for up to a week before the freshness starts to dwindle. To extend the shelf life you can freeze the leftovers.

If you like this recipe be sure to check out our other recipes below:

• Sesame Garlic Tofu and Turmeric Jasmine Rice
• Peanut Curry with Tofu and Veggies
• Sticky Tofu and Broccoli Quinoa Bowl
• Coconut Curry Tofu Knots
• Spicy Tempeh and Kale Quinoa Bowl