Food Recipes Sweet-and-Sour Tofu Be the first to rate & review! 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. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on June 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch Hands On Time: 20 mins Total Time: 20 mins Yield: 4 serves Ingredients 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 Directions 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. Rate it Print