Festive Cranberry Sweet and Sour Tofu
If you’re looking for a hearty and flavorful vegan main with a twist, give this sweet and sour tofu a shot! It takes influence from Chinese dishes like sweet and sour chicken (tofu), and pairs with it classic holiday flavors like cranberries, rosemary, sage and warming spices. Crunchy, juicy tofu and sweet and sour cranberry sauce- it’s the perfect match for holiday cheer.
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A Twist on Traditional
I’ve never been the biggest fan of holiday flavors, but I’ve nevertheless tried to embrace them. This recipe for sweet and sour tofu is my compromise- it’s crispy tofu (which I love), all dressed up in a mix of Chinese and traditional Thanksgiving flavors. Cranberries pair with rosemary, cranberries pair with 5-spice, so why can’t we pair cranberries with rosemary and 5-spice? It’s not the most natural combination, but I found it really works. If you too find that traditional holiday dishes end up feeling a little heavy and uninspired, give this twist a try.
Vegan Holiday Dishes? Try one of these!
- Vegan Fondue with Caramelized Onions and Ale
- Honeynut Onion Chestnut Vegan Tarte Tatin
- Three Sisters Flatbreads with Marinaded Tepary Beans
- Maitake and Wild Rice Thanksgiving Salad
- Savory Mushroom Vegan Hot Water Crust Pie
- Stuffed Seitan Vegan Holiday Roast
- Holiday Baked Vegan Cheese with Guava Swirl
- Creamy Walnut and Roasted Grapes Flatbreads
- Roasted Mini Eggplants in Tahini Sauce
- Eggplant, Chestnut, and Mushroom Vegan Holiday Loaf
Tofu Recipes? Try one of these!
- Crispy Orange Chicken (Video)
- Soy-Glazed Quick and Crispy Tofu
- Garlic Mustard and Tofu Patties
- Creamy Edamame and Shishito Salad Stuffed Vegan Inari
- High-Protein Vegan French Onion Dip
- Crispy Vegan Nuggets Made from Tofu
- Crispy and Light Potato Crusted Tofu
- Crispy Coconut Crusted Tofu with Pineapple Dipping Sauce
- Rhubarb Vegan Hot and Sour Soup
- Pipián Verde with Mexican Jackfruit and Tofu
- Good Morning Vegan Hard Boiled Eggs
- Rice Paper Vegan Tofu Dumplings
- Hoover’s Breakfast Greens and Tofu
- Watercress Soup with Tofu and Vegan Broth
- Vegan Chocolate Brownie Tart with Raspberries
- Summer Tomato Vegan Caprese Salad
- Savory Steamed Silken Tofu with Crispy Shiitakes
- Vegan Chili Braised Tofu, Korean-Style
- Peanut Udon and Tofu
- Vegan Lion’s Mane Crab Cakes with Hollandaise Sauce
- Roasted Black Bean Tofu
- Roasted Red Pepper Vegan Miso Mayo
- Trying Vintage Tofu Recipes and Updating Vintage Tofu Recipes
Still Looking for Vegan Holiday Mains?
Find this sweet and sour tofu recipe along with two more delicious options in our video below!
Sweet and Sour Tofu Tips and Tricks
- If you prefer a smooth and silky sauce, you can blend and strain the cranberry mixture. For a chunky, rustic dish (which is what is pictured here), leave as is with whole fruit inside.
- Wait until the very last moment to combine the tofu and sauce, and don’t try too hard to get every bit of the tofu covered- any bits that remain un-sauced will be extra crispy!
- Serve with stuffing or a wild rice for a vegan Thanksgiving main.
- For a better texture, we use frozen and defrosted tofu in this recipe. Freeze the tofu until solid (at least overnight in the freezer) and then defrost on the countertop until completely thawed before cooking. There is no need to remove the tofu from the container before freezing, just place the tub right in the freezer, water and all. I recommend using firm or extra firm tofu for this dish, but most tofu should work alright.
- It’s important you tear the tofu into pieces, and not cut. Tearing will leave craggily edges, and will give the outside a crispier texture.
- Keeping the oil at a medium-medium high temperature is important to get the crispiest tofu. If your pan is not hot enough, the tofu will end up oily but not crispy.
Festive Cranberry Sweet and Sour Tofu
Ingredients
- 2 16 oz. packages of firm or extra firm tofu, frozen and defrosted
- 1/2 tsp. + 1 tsp. Chinese 5-spice, divided
- 1/2 cup cornstarch
- 1 tbsp. fresh ground ginger
- 4 cloves garlic, minced
- 2-3 springs of sage, leaves removed and minced
- Handful of fresh parsley, finely chopped
- 1-2 scallions, chopped
- 12 oz. fresh cranberries
- 1/2 cup granulated sugar
- 1 tsp. dried rosemary
- 1/4 cup soy sauce
- 1 lime, juice and zest
- Pepper, to taste
- Salt, to taste
- Oil, for frying
Instructions
- Press or squeeze the defrosted tofu to remove as much moisture as possible. Use your hands to tear into bite-sized piece - tear, don't cut, for crispier tofu.
- Combine the cornstarch, 1/2 tsp. Chinese 5-spice, and about 1 tsp. of salt and 1 tsp. of pepper in a large bowl. Add the tofu and toss to coat.
- Add a generous layer of oil to the bottom of a skillet and heat on medium-medium high. Once hot add the tofu, working in batches and flipping, until all the tofu is cooked and crispy. Set aside, don't get rid of the bowl with excess cornstarch, and start work on the cranberry sauce.
- Turn down the heat to medium-low. Add the ginger, garlic, sage, and about half the parsley and scallions. Cook until fragrant. Add the cranberries along with about 1/4 cup of water and sugar, bring to a simmer. Cook while simmering, mashing the cranberries a little, until most the cranberries have popped and are juicy.
- While the sauce is cooking, take the bowl you tossed the tofu in and add to it the remaining teaspoon of 5-spice, rosemary, soy sauce, lime juice and zest, and 1/4 cup water. Whisk together well to incorporate all the residual cornstarch. Pour into the cranberry mixture, and cook, stirring, until glossy and thickened. For a smooth sauce, you can use an immersion blender and then strain, but for a chunky sauce leave as is.
- Add the tofu to the sauce and toss to coat. Transfer to a serving dish and add the remaining parsley and scallions as garnish.
Notes
For a better texture, we use frozen and defrosted tofu in this recipe. Freeze the tofu until solid (at least overnight in the freezer) and then defrost on the countertop until completely thawed before cooking. There is no need to remove the tofu from the container before freezing, just place the tub right in the freezer, water and all. I recommend using firm tofu for this dish, but most tofu should work alright.
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