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From Our Kitchen: Fried Sweet & Sour Tofu

From Our Kitchen

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Sustainable dining isn’t just about what you throw away — it’s also about what you eat, and how it’s made. Research shows that vegetarian and vegan meals are more sustainable because they require less energy to produce. The Shipley School, recently recognized with the 3 Star Certification by the Green Restaurant Association, has incorporated more plant-based meals into their menu. One of the favorite recipes among faculty, staff, and students is Fried Sweet and Sour Tofu. It’s so popular, Wayne buys four to six cases of tofu a week!

Watch our Chefs making this fan favorite sustainable dish, Fried Sweet & Sour Tofu with House-Made Sweet & Sour Sauce. Get the recipe below to make it at home yourself!

Fried Sweet & Sour Tofu
Serves: 6
Prep Time: 15 minutes
Total Time: 30 minutes


2 teaspoons vegetable oil
1 medium green bell pepper
1 small onion
Half a pineapple
2 tablespoons cilantro (1/2 bunch)
1/8 teaspoon salt
1/8 teaspoon pepper
13 1/2 ounces firm tofu
2/3 cup cornstarch
2 cups house-made sweet and sour sauce (recipe below)
1/4 cup water (as needed)


Step 1: Dice bell pepper, onion, and pineapple. Chop cilantro.
Step 2: Drain tofu and cut into 1/2-inch cubes.
Step 3: Dredge tofu in cornstarch.
Step 4: Heat 1 teaspoon oil in large skillet over medium-high heat.
Step 5: Fry tofu in skillet until it forms a light crust. Rotate tofu to fry evenly.
Step 6: Remove tofu and drain on paper towels or rack. Set aside. Discard oil from skillet.
Step 7: Add remaining oil to the skillet. Add onions, pineapple, and peppers.
Step 8: Sauté briefly until cooked but crunchy (approximately 5 minutes).
Step 9: Add tofu, cilantro, and sweet and sour sauce to skillet with vegetables.
Step 10: Add water until desired consistency is reached. Heat through.
Step 11: Season with salt and pepper to taste.

House-Made Sweet & Sour Sauce
Yields: 2 cups
Prep Time: 10 min
Total Time: 30 min


3/4 cup pineapple
1/2 red bell pepper
1/2 green bell pepper
2/3 cup carrots
1 cup water
2 tablespoons and 2 teaspoons white vinegar
6 tablespoons granulated sugar
1/4 cup tomato paste
2 1/4 teaspoons cornstarch


Step 1: Dice bell peppers and pineapple; slice carrots.
Step 2: Combine all ingredients in saucepan; mix well.
Step 3: Bring to a boil, stirring occasionally.
Step 4: Lower heat and continue to cook for 15 minutes or until sauce reaches desired consistency.

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From Our Kitchen: Pasta Primavera with Marinara Sauce

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Certified Green Restaurant Recognition for The Shipley School

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