Sweet and sour tofu is made with crispy tofu, colorful veggies, and a homemade sweet and sour sauce! Serve it over rice for a simple but incredibly flavorful dinner.
Heat a large skillet over medium high heat and add oil to the skillet.
Toss tofu in cornstarch and when the skillet is hot, add the tofu and don't move it until you need to flip it to ensure a crispy crust. You can do all sides or just two sides – depends on how much time you have.
Remove tofu from skillet and set aside. In the same skillet, add garlic, bell peppers, pineapple, red onion, and green onions. Sauté until softened and tender, about 10 minutes.
In a measuring cup or bowl, combine all the ingredients for the sauce then pour into the skillet. Allow it to simmer for 2-3 minutes to thicken up.
Add the tofu back in and toss to coat in the sauce.
Remove from heat and serve warm!
Notes
To store. You can store your leftover sweet and sour tofu with veggies in an airtight container in the fridge for about 2-3 days.
To reheat. When reheating, you can use the microwave but I do recommend using your stove-top instead if you can. Tofu tends to hold up much better when reheated in a pan over medium-low heat until warmed through.