Sweet and sour tofu, what could be more satisfying? You’ve got the crunchiness of the tofu, the crispness of the peppers, the freshness of the pineapple, and the sweet sticky sauce. Oh, the sauce. The perfect balance of sweet and tangy, and made from simple ingredients that everyone has in their pantry.

Quick pan-fried tofu and vegetables smothered in some kind of sauce (like this orange and ginger-glazed tofu) is one of my go-to meals when I haven’t got ideas for dinner, and this sweet and sour tofu has been in heavy rotation since I made it for the first time a couple of years ago.

I originally published this recipe on the blog in 2015 and have been tweaking it ever since. My latest change involves a can of peaches in addition to the pineapple – something that I saw Jamie Oliver do on one of his programs. I love the combination of fruit and vegetables in this dish and I’m keen to try it with mango or other fruits for the next go!

Sweet and sour is one of those classic combinations you’ll find in almost any American Chinese restaurants and for good reason; it’s so addictive! Little did I know, however, that’s it’s super simple to make at home.

The great thing about making sweet and sour tofu at home is that you can get the perfect balance for your taste. Like a little more sour or a little more sweet? No problem, it’s easy to adjust.

You also have total control over which veggies to add. While red and green peppers are the most common for sweet and sour dishes, you can change it up and add broccoli, baby corn, snow peas, asparagus or pretty much anything you could imagine! Get creative with it!

To make sweet and sour tofu I like to first toss my tofu cubes in cornstarch to give them a crispy coating for pan frying. This is something that I started doing after I tried it for my black pepper tofu recipe and it’s sooo good. I haven’t fried tofu any other way since.