Sweet-and-Sour Tofu

Ketchup comes to the rescue for this simple weeknight dinner recipe. It’s pre-spiced, sweetened, and packs intense tomato flavor that infuses the sweet and sour sauce. While it’s not totally authentic, that doesn’t mean it won’t become a classic. And it will, because it turns out ketchup, soy, honey, and rice vinegar are a match made in heaven. Pro tip: Don’t be afraid to crank the heat while you sear the tofu and broccoli. It’ll help get rid of extra moisture so the cubes get crispy. Once you add the sauce, stir gently so the tofu cubes don’t break down into the sauce.

Sweet-and-Sour Tofu Recipe
Photo: Alison Miksch
Hands On Time:
20 mins
Total Time:
20 mins
4 serves


  • ½ cup ketchup

  • ¼ cup lower-sodium soy sauce

  • ¼ cup honey

  • 3 tablespoons unseasoned rice vinegar

  • 2 tablespoons canola oil

  • 1 (14-oz.) pkg. extra-firm tofu, drained and cubed

  • 3 cups broccoli florets

  • 3 cups steamed white rice


  1. Whisk together ketchup, soy sauce, honey, and vinegar in a small bowl. Heat oil in a large nonstick skillet over high. Add tofu and broccoli; cook, stirring occasionally, until browned, 6 to 7 minutes. Add ketchup mixture; cook, stirring constantly, until sauce is bubbly, 1 to 2 minutes. Serve over rice.

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