Crispy Oven Baked Sweet and Sour Tofu

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.

4 people
  • 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)


    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)


    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

Total Fat
14.8 g
Saturated Fat
1.5 g
0 mg
830 mg
54.5 g
4.2 g
38.6 g
16.9 g
767 mg