Gluten Free Sweet and Sour Tofu

Anthony Graffia

🥢 Gluten-Free Sweet & Sour Tofu

Crispy, tangy, and totally satisfying—this plant-based twist on a takeout classic is gluten-free, no tofu pressing required, and loaded with veggies. Serve over white rice for the full experience!

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Ingredients

For the Tofu:

  • 2 Tbsp gluten-free soy sauce or tamari

  • 1 Tbsp rice vinegar (or apple cider vinegar)

  • 10 oz extra-firm tofu, cubed (no pressing necessary)

  • 6 Tbsp cornstarch (divided)

  • 2 Tbsp olive oil (divided)

  • 1 carrot, chopped

  • ½ red bell pepper, chopped

  • ½ green bell pepper, chopped

  • ½ onion, chopped

For the Sweet & Sour Sauce:

  • ½ cup granulated sugar

  • 2 Tbsp tomato paste

  • 1 Tbsp rice vinegar (or apple cider vinegar)

  • 1 tsp gluten-free soy sauce or tamari

  • 6 Tbsp water

  • 2 tsp cornstarch

To Serve:

  • White rice (preferably cooked in a rice cooker)

  • Sesame seeds (optional garnish)

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Instructions

  1. Marinate the Tofu:
    In a bowl, mix soy sauce and vinegar. Add tofu cubes and gently toss. Let sit for at least 5 minutes (some crumbling is fine—it still crisps up beautifully).

  2. Coat the Tofu:
    Remove tofu cubes from the marinade (don’t include the liquid) and place in a zip-top bag with 4 Tbsp cornstarch. Shake gently to coat evenly. Add more cornstarch if you want extra crispiness.

  3. Crisp the Tofu:
    Heat 1 Tbsp oil in a skillet (cast iron recommended) over medium-high. Add tofu cubes and cook until golden brown on all sides, using tongs for easier flipping. Set aside on a plate.

  4. Cook the Veggies:
    In the same skillet, heat the remaining 1 Tbsp oil. Add the chopped carrot, bell peppers, and onion. Sauté over medium-high heat until golden and tender. Transfer veggies to the plate with tofu.

  5. Make the Sauce:
    In a small bowl, whisk together sugar, tomato paste, vinegar, soy sauce, water, and 2 tsp cornstarch until smooth.

  6. Thicken the Sauce:
    Pour the sauce into the skillet and cook over medium heat, stirring frequently, until thickened (about 1 minute).

  7. Bring It All Together:
    Add the tofu and veggies back into the skillet. Stir to coat with the sauce and cook for another 5 minutes, letting all the flavors come together.

  8. Serve:
    Spoon the sweet & sour tofu over warm white rice. Garnish with sesame seeds if desired. Serve immediately!

🥄 Tips:

  • No tofu press? No problem. This method works great without it.

  • For ultra-crisp tofu, don’t crowd the pan—give it space.

  • Sauce thickens fast, so keep it moving once it hits the heat.

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