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Sweet & Sour Crispy Tofu With Rice

Sweet & Sour Crispy Tofu With Rice

4rating out of 5

(998 reviews from our customers)

Prep Time

35 min



Sweet and sour may be a takeaway classic, but here's how to make an even better, plant-based version at home, with crispy chunks of tofu in a sweet, sour, sticky sauce. Wok on!

Prep Time

35 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 can of pineapple (220g)
1 green pepper
2 garlic cloves
15g fresh root ginger
3 spring onions
Fresh Chilli Jam- retouch
1 chilli jam pot (25g)
4 tbsp cornflour
130g basmati rice
280g plain tofu †
1 agave nectar pot (25g)
1 soy sauce sachet (15ml) †
1 rice vinegar sachet (15ml)
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
1 tomato ketchup sachet (10ml)
You Will Need
Pepper, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of pineapple (220g)
  • 1 green pepper
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 1 chilli jam pot (25g)
  • 4 tbsp cornflour
  • 130g basmati rice
  • 280g plain tofu<span class="strong">†</span>
  • 1 agave nectar pot (25g)
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 1 Chinese rice wine sachet (15ml)
  • 1 tomato ketchup sachet (10ml)
Typical Values per 100g per serving
Energy 574 kJ
137 kcal
2683 kJ
638 kcal
of which saturates
2.3 g
0.3 g
10.7 g
1.6 g
of which sugars
22.5 g
6.8 g
105.1 g
31.7 g
Fibre 0.8 g 3.6 g
Protein 5.4 g 25.4 g
Salt 0.29 g 1.37 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
1 green pepper
green pepper
1 garlic clove
15g fresh root ginger
1 spring onion
spring onion
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
4 tbsp cornflour
maize starch (100%)
130g basmati rice
basmati rice
280g plain tofu
water, soy beans (31%), nigari
1 agave nectar pot (25g)
agave nectar
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
1 Chinese rice wine sachet (15ml)
rice wine (100%)
1 tomato ketchup sachet (10ml)
water, tomato paste (24%), sugar, spirit vinegar, modified maize starch, salt, acidity regulator (citric acid), preservatives (sodium benzoate, potassium sorbate), spices, yeast extract, natural flavourings
  • Allergens highlighted by † (soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Drain the tofu and pat it dry with kitchen paper

Cut the tofu into large bite-sized cubes and add them to a bowl with half the soy sauce  (save the rest for later!) and mix to combine

Set 1 tsp [2 tsp] cornflour aside for later and add the rest to the bowl with a pinch of pepper and give everything a good mix up until the tofu is fully coated


Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu and cook for 4-5 min or until golden and crispy all over, then transfer to a plate - this is your crispy tofu

Reserve the pan for later


While the tofu is cooking, deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Trim, then slice the spring onions into large, bite-sized pieces

Tip: Bunch them together for speed!

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic


Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving


Boil half a kettle

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced green pepper and chopped spring onions and cook for 4-5 min or until starting to soften

Once the vegetables are starting to soften, add the chopped ginger and chopped garlic and cook for 2-3 min further or until fragrant


Meanwhile, combine the reserved cornflour in a bowl with 100ml [150ml] boiled water and stir until completely dissolved

Add the remaining soy sauce, tomato ketchup, Chinese rice winechilli jam, agave and rice vinegar to the bowl and stir it all together – this is your sweet & sour sauce


Drain the pineapple and chop into rough pieces

Once the ginger and garlic are fragrant, add the chopped pineapple and sweet & sour sauce to the pan with the crispy tofu and cook for 1 min further or until thickened slightly


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Serve the sweet & sour crispy tofu over the cooked rice


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