Sweet and Sour Tofu with Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, restaurant-style tofu dish with pineapple and bell peppers, served over fluffy rice. This asian (vegetarian, gluten-free) ready in about 35 minutes pairs pressed and cubed 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 a quick salad or grain on the side. 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sweet and Sour Tofu with Rice take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sweet and Sour Tofu with Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed firm tofu from drying out.

Can I substitute ingredients in Sweet and Sour Tofu with Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweet and Sour Tofu with Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sweet and Sour Tofu with Rice vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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