Vegan Sweet & Sour Tofu Balls with Vegetable Fried Rice

This vegan sweet & sour tofu balls recipe brings the bold, tangy flavours of your favourite takeaway to the table.

These vegan sweet & sour tofu balls are a dish worth staying in for. Served on a fluffy bed of vegetable fried rice and drenched in sweet and sour sauce, the crispy, battered tofu balls are far tastier than anything you’ll find in your local takeaway.

Extra firm tofu makes a light, succulent alternative to chicken or pork, and tastes great with the fruity, zingy sauce.

It’s served on fried rice packed with peppers, carrots and peas, making this healthy vegan takeaway recipe as vibrant as it is filling.

It’s a brilliant Friday night dinner, easy enough for midweek, and perfect for impressing guests without spending hours in the kitchen.

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Why you should make this vegan sweet & sour tofu balls recipe

A delicious vegan alternative to sweet & sour chicken or pork
Perfect for fakeaway nights, casual dinners or family meals
Easy to make with no specialist equipment
Packed with veggies and plant-based protein
Suitable for dairy-free, egg-free and nut-free diets (if using nut-free sauce alternative)
Can be made gluten-free with a few easy swaps (see FAQs)
Naturally soy-rich, high-protein and satisfying
Ready in around 35 minutes

Cooking techniques used in this vegan sweet and sour tofu recipe

Pressing:

When working with tofu, pressing is an essential step that removes excess moisture from the block. This can help tofu to absorb more flavour from sauces and marinades, or make it easier to coat in batter or breadcrumbs.

Simmering:

Used when making the sweet and sour sauce. Simmering involves heating ingredients in a saucepan over a medium heat, ensuring the contents of the pan do not boil or burn.

Stir-frying:

This technique cooks vegetables fast, helping them retain their nutrients and vibrant colours. In this recipe, the vegetable fried rice should be stir-fried in a hot wok, keeping the contents of the pan in constant motion.

Batter coating:

Fully covers the tofu in batter, protecting the soft tofu from the harsh heat of frying, and giving it a delicious, crispy coating. This is done by first coating the tofu lightly in flour, then dipping the pieces in the batter until fully coated.

Dredging the tofu pieces in flour first ensures a dry surface for the batter to stick to. If your tofu is too wet, the batter can slide straight off, leaving overcooked, uncoated patches after cooking.

Deep-frying:

Deep-frying the tofu balls is the best way to get an even, crispy coating, but it can feel a little daunting.

Using a freestanding deep-fryer appliance is ideal, but if you don’t have one, a deep, heavy-bottomed pan will also work.

If using a pan, take care to never fill it more than one-third full of oil. You only need it to be deep enough to just cover your tofu pieces. Cook in batches, if necessary.

Never leave a pan of hot oil unattended, and ensure the pan is positioned so that it cannot be knocked over. Keep a lid that fits the pan and a damp tea towel to hand, ready to smother any flames if it does catch fire.

Ingredients in this vegan sweet & sour sauce

Tomato ketchup: Forms the base of the sauce, bringing sweetness and tang.
Cider vinegar: Adds sharpness to balance the sugar and pineapple. White vinegar can be used instead.
Sugar: Essential for that sticky, sweet finish typical of takeaway-style sauces.
Cashews: Add bite to the sauce while providing extra protein. Can be omitted or replaced with sunflower seeds for a nut-free version.
Pineapple chunks: Bring fruity acidity and texture. Tinned or fresh both work well.

Recipe FAQs

How do I store vegan sweet & sour tofu balls with fried rice?

Store the components separately in airtight containers in the fridge for up to 3 days. Reheat the sauce thoroughly in a pan or microwave. If using pre-cooked packet rice, do not reheat.

The tofu balls are best reheated in the oven or air fryer to keep them crispy.

Can I make this recipe gluten-free?

Yes! Use a gluten-free self-raising flour for the batter, tamari instead of soy sauce, and make sure your ketchup and vinegar are certified gluten-free.

Can I air fry the tofu balls instead of deep frying?

You can, though they’ll be less crisp and golden. Spray the battered tofu with a little oil and air fry at 200°C for 10–12 minutes, turning halfway.

Can I make a nut-free version of sweet & sour tofu balls?

Yes, simply omit the cashews or swap them for sunflower seeds or silken tofu to retain a creamy texture in the sauce.

Can I use another protein instead of tofu?

Tempeh, seitan, or store-bought vegan chicken pieces can all work well with the same batter and sauce.

Love tofu? Try these flavourful vegan tofu recipes