Sweet And Sour Battered Tofu With Rice

Healthy Recipes

Serves: 4
Prep & Cooking Time: 60-70 mins
Type: Main meal
Tools: Heavy plates, chopping board, sharp knife, small bowls, baking tray, silicone mat or parchment paper, non-stick pot w/lid, frying spatula, steamer pot, food processor or blender, whisk

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamin C, carbohydrates, protein, fibre, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc and per serving is low in added salt, sugar and saturated fats!

A plant-based lifestyle does not all have to be about celery, steamed tofu and rice… er, but when has that ever really been the case?! This recipe is a prime example of how delicious and exciting vegan meals can be. It’s also a great alternative for those that love Chinese foods but are trying to adhere to a healthier lifestyle…and it’s coeliac friendly. 🙂

Apart from stir-fry’s, we don’t normally eat Chinese foods; a lot of authentic dishes can be high in salt, fats and/or sugar! However, I was thinking about this the other week when I initially made my battered tofu; the tofu looked a little like ‘battered chicken pieces’… and that got my creative juices going!

…I suppose my love of pineapple may have biased my choices slightly! 🙂

Happy cooking everyone! 😀

NB: We used some frozen bell peppers to help bulk out the quantity and some fresh pepper to help keep the meal visually appealing!



Battered tofu:
396g Firm tofu (*Serves 4)
See our previous recipe for instructions and a full ingredients list.

NB: Our pineapple tin contained approximately 130g of juice.

If gluten is of concern, double check your vinegar before you purchase it, e.g. in case it contains ‘extra’ ingredients, such as barley malt.



Nutritional Info (Sauce Only)

NB: 4 grams is approx. one teaspoon!

Store bought varieties can easily contain two to three times the amount of added sugars/serving, whilst ‘take-away’ versions (dependant on the serving size) can contain up to six to eight times as much.




Prepare the tofu. Open and drain the tofu. Place it between two heavy and/or weighted plates (or chopping boards) for about 20-30 mins to remove any excess water. In the meantime, prepare the batters. See our other recipe for instructions.


Meanwhile, heat the oven to 200°C/400°F. Line a baking tray with a silicone mat or parchment paper. Spray it with a little low-fat cooking oil (if desired).



In the meantime, prepare the vegetables for the sauce. Place the frozen bell peppers into a microwavable bowl; defrost in the microwave. Drain. Wash, peel and dice the garlic. Wash, remove the stem and chop the chilli. Wash, trim the ends and slice most of the onion; set the rest aside (to use as a garnish later). Remove the stem de-seed and chop the red bell pepper into cubes. Open the pineapple; separate the fruit from its juice into two separate containers.



Drain, chop and slice the tofu into small pieces (about ½cm thick rectangles). Place them onto the baking tray.



Batter the tofu; refer to our other recipe. Once all of the tofu has been coated in batter, place the baking tray into the oven. Bake for about 20-30mins or until lightly golden. Turn once during cooking. Remove.

NB: This tofu has not been baked.

Baked. 🙂



Meanwhile, prepare the sauce. Heat a non-stick saucepan over a medium-low heat. Spray it with some low-fat cooking oil.



Add the garlic, chilli and onion. Gently fry for 1-2 minutes or until softened.



Transfer into a small dish. Allow to cool slightly.



In the meantime, cook the rice according to the packet instructions. Remove from the heat. Steam any side vegetables in a steamer pot. Drain.

NB: Frozen green beans and broccoli normally cooks faster than cauliflower!



Add the bell peppers to the saucepan. Gently fry for 2-3 mins.



Transfer into a small dish. Allow to cool slightly.



Place the garlic, chilli and onion into a food processor. Add the pineapple juice, water, sugar and vinegar. Season it with some salt and black pepper to taste.



Pulse until combined and the chilli and onion have ‘broken down’ slightly.



Transfer the mixture into the non-stick saucepan. Add extra dried chilli flakes (if desired). Add the potato starch and bell peppers. Whisk together.



Chop all or half of the pineapple slices into cubes.

NB: Save some for serving or chop all of it and add it into the sauce.



Add the chopped pineapple. Stir to combine.



Place the saucepan over a medium-low heat. Whisk until the sauce has thickened; approx 1-2 mins. Add a little water if a thinner consistency is desired.Remove from the heat. Cover with a lid to keep warm.



Meanwhile, shred or chop the remaining onion (if applicable) .



Serve warm. Spoon the rice onto a large serving plate (or into a small bowl); garnish with the onion. Transfer the tofu next to the rice and ladle over the sauce. Serve with the accompanying vegetables and a piece of the remaining pineapple (if applicable). Season it with some black pepper to taste (if desired).

NB: This shows one portion of tofu, rice and sauce. Add a dash of low-sodium soya sauce to the rice (if desired).




Refrigerate any leftovers in a resealable container; reheat and consume within 3-5 days.

NB: This container shows all of the sauce. I made my sauce in advance and reheated what we needed later on.


  • When reheating the sauce, do so in a non-stick saucepan over a medium-low heat. The sauce can be a bit gelatinous after being refrigerated; add a little water to loosen the sauce (if desired).
  • The tofu can be gently reheated in the microwave; approx. 1-2 minutes on a high heat setting.
  • Store the tofu and sauce in two separate resealable containers.



If preferred…

  • Use standard baked tofu or temph, or some cooked white beans instead of my battered tofu.
  • Serve with rice, millet or quinoa.
  • Use dried chillies instead of fresh; feel free to use more or less than instructed!

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