Vegetarian Sweet and Sour Chicken

Savor the perfect balance of tangy, sweet, and savory with this Vegetarian Sweet and Sour Chicken, a plant-based twist on a takeout classic! Crispy, golden cubes of extra-firm tofu are the star of this dish, coated in cornstarch and pan-fried to perfection. Tossed with vibrant bell peppers, juicy pineapple chunks, and a rich homemade sweet-and-sour sauce made with ketchup, rice vinegar, and soy sauce, this meal delivers bold flavors in every bite. It’s quick to make, ready in just 40 minutes, and pairs beautifully with fluffy jasmine rice. Garnished with sesame seeds and scallions, this recipe is as visually stunning as it is delicious. Perfect for vegetarians or anyone looking to enjoy a meat-free version of a Chinese takeout favorite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 ounces extra-firm tofu
• 4 tablespoons cornstarch
• 4 tablespoons oil for frying (vegetable, canola, or avocado oil)
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 1 medium, diced yellow onion
• 1.5 cups pineapple chunks (fresh or canned, drained)
• 3 cloves, minced garlic
• 6 tablespoons ketchup
• 4 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 0.25 cup water
• 2 teaspoons cornstarch
• 1 tablespoon white sesame seeds (optional, for garnish)
• 2 stalks, sliced green onions (scallions, optional, for garnish)
• 3 cups cooked white or jasmine rice

Directions

Step 1

Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top. Let it sit for 20 minutes. Then cut the tofu into 1-inch cubes.

Step 2

In a bowl, toss the tofu cubes with 4 tablespoons of cornstarch until evenly coated.

Step 3

Heat a large skillet or wok over medium-high heat and add 4 tablespoons of oil. Once hot, fry the tofu cubes for 2-3 minutes on each side until golden and crispy. Remove and set aside.

Step 4

In the same skillet, add the diced red bell pepper, green bell pepper, and yellow onion. Sauté for 3-4 minutes until slightly softened.

Step 5

Add minced garlic and stir for 30 seconds until fragrant.

Step 6

Stir in the pineapple chunks and cook for 1-2 more minutes.

Step 7

In a small bowl, whisk together ketchup, rice vinegar, soy sauce, brown sugar, and 1/4 cup water until smooth.

Step 8

Add the sauce to the skillet and stir to coat the vegetables and pineapple.

Step 9

In a separate small bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Add this to the skillet and stir until the sauce thickens, about 1-2 minutes.

Step 10

Add the crispy tofu back into the skillet and gently fold it into the sauce and vegetables.

Step 11

Remove from heat and garnish with sesame seeds and sliced green onions, if desired.

Step 12

Serve hot over cooked white or jasmine rice.

Nutrition Facts

Serving size	(2166.4g)

Amount per serving	% Daily Value*
Calories	2533.5

Total Fat 94.0g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2200.2mg	0%
Total Carbohydrate 347.3g	0%
Dietary Fiber 26.3g	0%
Total Sugars 94.3g
Protein 88.9g	0%

Vitamin D 0IU	0%
Calcium 3003.9mg	0%
Iron 16.5mg	0%
Potassium 2588.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 13.7%

Carbs: 53.6%