Vegan Sweet and Sour Tofu with Pineapple and Peppers

"Sometimes you just really want the best of both worlds when it comes to sweet and sour! Make this dinner and be amazed at how good pineapples in your sauce with tofu can taste!"
-- @sculptedkitchen

A Note from Feedfeed

This classic sweet and sour sauce gets its sweetness from pineapple and tang from vinegar for a vegan friendly version. 

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Recipe Card

For the Tofu


  • 1 block extra firm tofu
  • 1 tablespoon tapioca flour
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup garbanzo or rice flour

For the Sauce


  • 1 cube vegetable bouillon
  • 3 tablepoons tomato sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons Tamari or Soy Sauce
  • 1/4 cup maple syrup
  • 2 teaspoons garlic paste
  • 1/4 cup water
  • 1/2 teaspoon ginger, minced
  • 1 teaspoon chili sauce
  • 1 teaspoon onion powder
  • 1/2 red bell pepper, seeded, cut into thin strips
  • 1 cup pineapple, cut into cubes


  • Step 1

    Take one block of extra firm tofu and place it between two paper towels on a plate. Then place a heavy pan on it so all the water is removed. Discard paper towels and cut your tofu into bite sized pieces. Set aside.

  • Step 2

    Mix the ingredients for the tofu in a bowl and add the cut tofu. Toss the tofu around until evenly coated in seasoning and flour. Dry fry it on a pan set to medium eat until each side is golden brown. While you do this prepare the sauce.

  • Step 3

    Add the ingredients for the sweet and sour sauce, except for the red pepper strips and pineapple, into a pot and cook for 10 minutes on medium-low heat. Stir until it begins to thicken. Add water to thin out as desired. Add pineapple and pepper and cook for another 5 mins over low heat. Add tofu to coat. Serve with noodles or rice.