a pile of tofu cubes, coated in a sweet and sour sauce with roasted chopped veggies

Quick and Simple

The delights of chameleon-like tofu, here spruced up with sweet, sour, hot and mellow flavors. There’s almost a Polynesian flair to the taste, the contrast between tongue-awakening ginger, the spiciness of chili sauce and the fruity and bold notes of sweet and sour. Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish. PS: Placing the tofu under a weighted plate to press out some of the moisture will result in a firmer texture and easier browning in the pan.

Prep Instructions

  • Yield: 8 (1/2 cup) servings
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Total Time: 18 minutes

Recipe Ingredients

  • 1 block of firm tofu, pressed and cut into large cubes
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 cups pineapple, cut into 1-inch cubes
  • 1/2 cup green bell pepper, cut into 1-inch cubes
  • 1/2 cup yellow or red onion, cut into 1-inch cubes
  • 1/2 cup red bell pepper, cut into 1-inch cubes
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 1/2 cups sweet and sour sauce
  • 2 tablespoons sweet chili sauce
  • water for stir frying
  • sesame seeds (optional)


  1. Follow the prep technique next to each ingredient.
  2. In a hot wok or sauté pan, add the sesame oil followed by the pineapple and caramelize until golden. Add the onions and peppers and cook until edges start to brown, adding water to avoid burning. Add the ginger and garlic and sauté until fragrant. Fold in the tofu and cook until edges are caramelized. Add the sweet and sour sauce and bring to a simmer and mix in the sweet chili sauce. Serve over brown rice and top with sesame seeds if desired.

Nutritional Data

Calories: 107.59
Fat: 3.50 g
Saturated Fat: 0.46 g
Cholesterol: 0 mg
Sodium: 57.80 mg
Carbohydrates: 16.21 g
Fiber: 1.20 g
Sugars: 12.03 g
Protein: 4.95 g
© AdventHealth
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