Sweet and Sour Tofu with Rice

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, restaurant-style tofu dish with pineapple and bell peppers, served over fluffy rice. This Asian recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 cup (canned or fresh) pineapple chunks
• 1, thinly sliced red bell pepper
• 1/2 cup, thinly sliced onion
• 3 tbsp rice vinegar
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1/4 cup water
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 1/4 cup cornstarch
• 1 cup cooked white rice

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Instructions

1. Step 1: Toss 14 oz cubed firm tofu with 2 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 4 minutes per side until golden brown, then remove and set aside.
3. Step 3: In the same skillet, add 1 cup pineapple chunks, 1 thinly sliced red bell pepper, and 1/2 cup thinly sliced onion; cook for 3 minutes until vegetables are slightly tender.
4. Step 4: Whisk 3 tbsp rice vinegar, 3 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp ketchup, 1/4 cup water, 1/4 tsp garlic powder, 1/4 tsp ginger powder, and 1/4 cup cornstarch in a small bowl; pour into skillet and bring to a simmer, cooking for 2-3 minutes until sauce thickens and coats the back of a spoon.
5. Step 5: Return tofu to skillet and stir to coat with sauce; cook for 1 minute until heated through, then serve over 1 cup cooked white rice.