Baked Sweet and Sour Tofu with Broccoli and Pineapple
This vibrant one-pot meal combines crispy seared tofu with tender broccoli and sweet pineapple chunks in a tangy homemade sweet and sour sauce. The tofu is first golden-browned on the stovetop, then baked with vegetables in a glossy sauce made from reserved pineapple juice, brown sugar, and rice vinegar. Perfect for weeknight dinners when you want something satisfying yet fresh, this dish delivers bold flavors with minimal cleanup. Served over fluffy rice and garnished with fresh cilantro, it's a complete meal that brings restaurant-quality taste to your home kitchen.
Ingredients
- 1 ⅝ cups rice, brown or white, uncooked
- 16 oz tofu, extra firm, vacuum packed preferable, cut into 1 inch cubes
- 12 oz broccoli, florets
- ¼ cup cilantro, chopped
- 1 can pineapple chunks, canned in juice, drained, juice reserved
- 1 ½ tbsp cornstarch
- 2 tbsp cooking oil
- ¾ cup pineapple juice, reserved from canned pineapple
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 2 tbsp soy sauce, low-sodium
- 1 tbsp rice vinegar
- 2 tbsp water
Instructions
- 1
Heat oven to 400F
- 2
Place small saucepan over medium heat with reserved pineapple juice, brown sugar, ketchup, soy sauce and vinegar
- 3
Whisk together water and cornstarch for sauce and add to sauce while stirring
- 4
Simmer sauce until thick, 2 to 3 minutes then set aside
- 5
Season tofu with salt and pepper then toss in cornstarch
- 6
Heat Dutch oven with oil over medium-high heat
- 7
Add tofu and sear on all sides until golden brown, about 6 minutes total
- 8
Top tofu with broccoli, pineapple pieces and sauce
- 9
Cover with lid or foil and transfer to oven
- 10
Bake covered until sauce is bubbling and broccoli is tender, 12 to 15 minutes
- 11
Reheat rice if made ahead
- 12
Divide rice between serving bowls and top with broccoli, pineapple and tofu
- 13
Top with cilantro and serve
Tips
Reserve half the rice for another meal as the recipe suggests - this makes efficient use of your cooking time
Pat tofu dry before seasoning and coating with cornstarch to ensure the best golden crust when searing
Make sure the Dutch oven is hot before adding tofu to achieve proper browning without sticking
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Rice can be cooked up to 2 days ahead and reheated
Serve immediately while hot for best texture
Common Mistakes
Dry tofu thoroughly before coating to avoid soggy crust
Don't skip searing step or tofu won't have proper texture
Keep oven covered during baking to prevent sauce from reducing too much
Substitutions
FAQ
Can I use silken tofu instead of extra firm?
No, silken tofu will break apart during searing and baking. Extra firm tofu holds its shape and develops a better crust.
What if I don't have a Dutch oven?
Use a large oven-safe skillet for searing, then transfer everything to a covered baking dish for the oven portion.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in microwave or covered in 350F oven until heated through.