Vegan Sweet and Sour Tofu Recipe (2024)

This vegan sweet and sour tofu with eggplant is tangy and flavorful with just the right amount of sweetness and spice. It can be served as either a vegan main course or side dish. This is a filling meal in and of itself, but can be served over rice or noodles to make it even more substantial.

What to serve with this vegan sweet and sour tofu

If you’re looking for a tasty dish to serve with this tofu, try these vegan rice noodles. They’re quick and easy to make. Perfect for busy weeknight dinners.

Main ingredients and substitutions

Store bought sweet and sour sauce is loaded with refined sugar, so my goal was to create a sauce that tasted very similar, but was refined sugar free. I used date paste to sweeten this recipe but other liquid sweeteners such as maple syrup or agave work too. Just reduce the amount to 1/4 cup if you’re substituting other liquid sweeteners.

Extra firm tofu works best in this vegan sweet and sour tofu recipe, but you can substitute firm tofu if you prefer.

I used apple cider vinegar as the sour component in this vegan sweet and sour sauce, but you can substitute any other vinegar of your choosing. Rice vinegar would be a good alternative.

I love eggplant and it works particularly well in this recipe, but you can substitute broccoli, zucchini, carrots, cauliflower, bell peppers, or any other vegetables you prefer.

How to make it

Start by adding the oil to the wok or frying pan and place on the stove set to medium heat, then allow the pan to heat up for 1-2 minutes. While the pan is heating up, add the date paste, apple cider vinegar, tomato paste, garlic, salt, and chili peppers to a bowl and stir until combined.

When the pan is hot, add the tofu to the pan and fry on both sides until cooked and a little crispy (approximately 5 minutes per side). Remove the tofu from the pan and reserve.

Next you’ll add the eggplant to the pan and fry until soft and slightly caramelized (approximately 5 minutes per side). Add the tofu back to the pan, then add the sauce and stir to combine and heat the ingredients for 2-3 minutes.

Optional additions and garnishes

Some additions that work well in this recipe are canned baby corn, water chestnuts, or bamboo shoots are all tasty additions. I opted to garnish this dish with green onions and sesame seeds, but you can substitute chopped peanuts or cashews and some thinly sliced red onion if you prefer. Fresh chopped chili peppers are another nice garnish if you like some extra heat.

Storage

Store this vegan sweet and sour tofu in an airtight container in the fridge for up to three days, then reheat on the stovetop, in the oven, or microwave to your desired temperature.

More vegan dinner recipes to try

• For another tasty plant-based dinner idea, try this vegan butternut squash risotto.
• Or try these yummy vegan stuffed portobello mushrooms.
• This quinoa smothered in pesto sauce is filling, summery, and delicious.
• This parsley pesto with walnuts is rich, flavorful, and easy to make.

You might also like

• This date ketchup is a tasty alternative to the store bought sugary stuff. It’s easy to make and loaded with flavor.
• This gluten-free dairy-free spinach artichoke dip is pure comfort food. It’s great for holiday parties or game day gatherings.
• This whole wheat bread recipe is vegan and refined sugar free. If you haven’t tried making homemade bread this is an easy recipe to start with.