Sweet & Sour Sticky Tofu

You’ve tied tofu, but have you tried sweet & sour sticky tofu? This recipe can be whipped up in less than 20minutes and is a fantastic meal-prep option for you to impress your friendly co-workers with! Check the recipe out over on our website now!


Serves 4

Nutrition per serve: 498kcal, 22g protein, 18g fat, 56g carbs

For the sweet and sour tofu:

  • 2 Tbsp of reduced-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 500g firm tofu, cubed
  • 8 tbsp cornstarch (or plain flour)
  • 2 tbsp extra virgin olive oil
  • 1 carrot, diced
  • 1/2 green capsicum, chopped
  • 1/2 red capsicum, chopped
  • 1 red onion, cubed
  • 1 cup of fresh or tinned pineapple, diced

For the sweet and sour sauce:

  • 1 Tbsp brown sugar
  • 2 Tbsp tomato paste
  • 1 Tbsp apple cider vinegar
  • 1 tsp reduced-sodium soy sauce
  • 6 Tbsp water (90 ml)
  • 2 tsp cornstarch

To serve:

  • 200g uncooked brown or basmati rice


  1. Cook the rice as preferred (rice cooker is great for time saving)
  2. Mix the soy sauce and apple cider vinegar in a medium bowl, and add tofu to marinate for 5 minutes.
  3. In another bowl, add 4 Tbsp of the cornstarch and toss in the tofu, allowing them to be thoroughly coated.
  4. Add  1 tsp of the oil to a pan on medium-high heat, then add the tofu cubes. Cook until all sides are golden brown. Remove tofu and set aside.
  5. Add the other 1 tsp of the oil to the pan, allow to heat up again before adding in the vegetables (carrot, capsicum and onion). Cook over medium-high heat until slightly golden and cooked to your liking. Set aside.
  6. Mix all the ingredients of the sauce together until well combined, then add the sauce to the warm skillet and cook until it thickens, stirring frequently, reduce the heat and cook for 3-4 minutes, adding more water if needed.
  7. Add the tofu and vegetables into the pan, and coat with the sauce.



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