Sweet and Sour Tofu Stir-Fry with Udon Noodles

sweet and sour tofu meal in a bowl with chop sticks

Looking for a quick, flavour-packed vegan dinner that even the kids will be excited about? This Sweet and Sour Tofu Stir-Fry with Udon Noodles ticks all the boxes – bold flavours, colourful veggies, golden crispy tofu, and that perfect sticky, glossy sauce that clings to every bite. Plus, it's ready in under 30 minutes!

Whether you're craving a midweek meal or planning a plant-based feast, this sweet and sour tofu vegan recipe is a guaranteed crowd-pleaser. With juicy pineapple, crunchy veg, and those irresistibly chewy udon noodles, this is one sweet udon noodle recipe you’ll be making again and again.

Why You’ll Love This Sweet and Sour Tofu Stir Fry

100% vegan and family-approved
Quick and easy – ready in under 30 minutes
Packed with protein from crispy tofu
Kid-friendly flavours – sweet, tangy, and mild
Uses everyday ingredients with fresh or canned pineapple
Satisfying udon noodles make it extra hearty

Perfect for busy weeknights or when you're after something comforting but still light and fresh, this vegan recipe brings classic takeaway flavours into your home kitchen – without the mystery ingredients.

Udon with Tofu – The Perfect Combo

If you’ve never paired udon with tofu, get ready to fall in love. Udon noodles are thick, chewy Japanese noodles made from wheat flour, and they’re perfect for soaking up big bold sauces like sweet and sour. They hold their shape beautifully in a stir-fry and reheat well, too – ideal for leftovers (if there are any!).

The tofu gets lightly coated in cornflour and pan-fried until golden and crispy, giving it that lovely crunch on the outside while staying soft inside. It’s then tossed through a homemade sweet and sour sauce that’s sticky, tangy, and just the right amount of sweet.

Time-Saving Tips for this Sweet and Sour Tofu Stir Fry

Use pre-cooked udon noodles to save boiling time – just rinse under warm water and toss in at the end.
Skip pressing tofu if you’re short on time – just give it a quick blot with paper towel and fry in a good non-stick pan.
Frozen veggies like stir-fry mixes work well in a pinch – just adjust cooking time to suit.

Variations to Try

This recipe is super versatile! Try some of these swaps to make it your own:

Add cashews or peanuts for crunch
Swap tofu for tempeh or chickpeas
Use zucchini, broccoli or mushrooms for extra veg
Add chilli flakes or sriracha for a spicy twist

Want to make it gluten-free? Just use tamari instead of soy sauce and swap out the udon for your favourite gluten-free noodles.

Easy Tofu Recipe for Beginners

If you’re new to cooking with tofu, this sweet and sour tofu stir fry is a perfect place to start. It’s beginner-friendly, uses simple ingredients, and shows just how versatile tofu can be — especially when it’s pan-fried until golden and crispy and soaked in a flavourful sauce like this one!

Tofu is like a blank canvas — it absorbs whatever flavours you pair it with, making it ideal for quick meals or meal prep. This sweet and sour tofu stir fry proves how well tofu pairs with bold, punchy flavours like pineapple and soy, but there’s so much more you can do with it.

Here are a few of my other favourite beginner-friendly tofu recipes to check out next:

Tofu Scramble – A hearty plant-based alternative to scrambled eggs, packed with flavour and high in protein. Great for breakfast or even wrapped in a burrito!
Tofu Egg McMuffin – This one’s a hit with the kids and perfect for meal prep. It’s a game-changing vegan brekkie with a “fried egg” style tofu patty, vegan cheese, and an English muffin.
Glazed Baked Tofu – For a hands-off, meal-prep-friendly option, this sweet and sticky glazed tofu is baked to perfection and works beautifully in wraps, bowls, lunchboxes or even by itself.

If you’ve ever felt unsure about how to cook tofu or worried it’ll taste bland, these easy tofu recipes for beginners will help you build confidence and flavour. And once you nail the technique, you’ll have a go-to protein you can use all week long.

FAQs: Sweet and Sour Tofu Stir Fry

Can I make this ahead of time?
Yes! It stores well in the fridge for up to 3 days. Reheat in a pan or microwave with a splash of water to loosen the sauce.

What’s the best tofu to use?
Firm or extra firm tofu is best – silken tofu won’t hold up in stir-fries.

Can I bake the tofu instead of frying?
Absolutely. Toss in oil and cornflour, then bake at 200°C for 25–30 minutes, flipping halfway.

What can I use instead of udon noodles?
Soba noodles, ramen, rice noodles or even jasmine rice work well too.

Whether you're new to tofu or a longtime lover, this sweet and sour tofu vegan recipe is guaranteed to impress. It’s the perfect balance of sweet, sour, savoury and satisfying – and with those chewy noodles and vibrant veg, it’s as fun to eat as it is nourishing.

Next time you’re stuck wondering what to make for dinner, whip up this sweet udon noodle recipe and watch it disappear from the dinner table. Easy, flavour-packed, and full of goodness – this one’s a keeper.

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INGREDIENTS

Sweet and Sour Tofu Stir Fry with Udon Noodles

For the stir-fry:

450g firm tofu, cubed (pressed to remove excess moisture)
2 tbsp cornflour
1 red capsicum, thinly sliced
1 small onion, thinly sliced
3/4 cup fresh pineapple chunks (or canned, drained)
1 cup snow peas
1 medium carrot, sliced
1/2 cup baby corn, sliced
440g udon noodles (pre-cooked or fresh)
Sesame seeds, for garnish
For the sauce:
4 tbsp soy sauce
3 tbsp rice wine vinegar
3 tbsp maple syrup
1 tbsp tomato paste
1½ tsp ginger powder
1½ tsp garlic powder
1½ tbsp cornflour mixed with 3 tbsp water (slurry to thicken the sauce)

METHOD

Cut the tofu into small cubes and coat evenly with 2 tbsp of cornflour.
Heat oil in a large non-stick frypan over medium heat. Add the tofu and cook until golden and crisp on all sides. Remove from the pan and set aside.
In a bowl, whisk together soy sauce, rice wine vinegar, maple syrup, tomato paste, ginger powder, and garlic powder. In a separate small bowl, mix 1½ tbsp cornflour with 3 tbsp water to create a slurry, then stir it into the sauce. Set aside.
In the same pan, heat a little more oil over medium-high heat. Add the sliced onion and cook for 2–3 minutes until softened. Add red capsicum, pineapple, snow peas, carrot, and baby corn. Stir-fry for 4–5 minutes until just tender but still crisp.
Return the tofu to the pan with the veggies. Pour in the sauce and toss everything together. Cook for 2–3 minutes until the sauce thickens and evenly coats all the ingredients.
Add the cooked udon noodles directly into the pan. Toss well to combine and heat through for 1–2 minutes until everything is hot and glossy.
Divide between bowls, sprinkle with sesame seeds, and serve immediately. Enjoy this sweet and tangy plant-based stir-fry!

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