Baked Sweet & Sour Tofu

Sweet and sour is one of those tastes that can be associated with unhealthy takeaway and not whole foods.  This sweet and sour is different.  Using only a few ingredients and simple to make you can have sweet and sour anytime you like.  

Using the sweetness in pineapple juice with only a little sugar the sauce could be made just to pour over vegetables and rice as well as baked on tofu!

Prep time: 20 minutes
Cooking time: 40 minutes
(Serves 2-3)


400g (14 oz) block of firm tofu
250ml (8.7 fl oz) pineapple juice
2 ½ tbsp sugar
2 tbsp white spirit vinegar
1 tbsp water
1 tbsp soya sauce or tamari
2 tsp tomato puree/paste
1 ¼ tbsp. corn starch
½ tsp garlic powder

Post marinade
Additional white spirit vinegar – 2 tbsp post marinade


  1. Slice tofu in half lengthways so that you end up with two large thin tofu steaks.  Slice across on the diagonal to end up with 4 triangles.
  2. Press tofu for about half an hour to remove excess water
  3. For the marinade – mix together pineapple juice, sugar, 2 tbsp vinegar, soya sauce, tomato puree, garlic powder
  4. Pour marinade over tofu triangles and place in the fridge to marinate.  12 hours is ideal, but a minimum of 30 minutes.
  5. Preheat oven 180°c fan / 200°c / 350°f
  6. Once the tofu has marinated remove the tofu triangles from the liquid.  Add 2tbsp of white spirit vinegar to the marinade liquid.
  7. Mix corn starch with water until combined.
  8. Pour the marinade liquid into a saucepan on a medium heat.  Add the corn starch mixture and whisk until combined.  Continue whisking on a medium heat until you have a watery custard consistency for the sauce.
  9. To marinade for baking, dunk each tofu triangle into the sauce and place onto a parchment lined tray.
  10. Spoon more sauce onto the top of each triangle.
  11. Sprinkle with sesame seeds and bake in the oven for 30 – 40 minutes until browned on top.
  12. These tofu triangles will be tender.  If you like a drier tofu lower the heat and bake for longer.
  13. Serve with stir fry and rice.

Watch me make it:


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