This sweet and sour tofu with corn dish is exactly what your weekly menu needs. Packed with colorful ingredients and bold Mediterranean-inspired elements, it’s a wholesome way to transform tofu into a culinary masterpiece.
Whether you’re a plant-based eater or just experimenting with new recipes, this one will win you over in no time.
A Perfect Balance of Sweet & Savory
What makes this dish irresistible is the perfect harmony of sweet corn and tangy lime juice paired with tender tofu cubes. The addition of cherry tomatoes not only brings a burst of juiciness but also adds a Mediterranean touch to the recipe.
Plus, the soy-based sauce ties it all together, creating a dinner idea that’s both refreshing and satisfying.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
This dish also works great as a quick weekday meal, taking only about 20 minutes to whip up. With minimal prep time and maximum flavor payoff, it’s perfect for busy nights when you need a fast yet flavorful solution.
Why This Recipe Stands Out
If you’re searching for a dinner recipe that’s adaptable and packed with nutrients, this sweet and sour tofu fits the bill. Here’s why you’ll love it:
- High in Plant-Based Protein: Tofu is an excellent source of protein, making this dish ideal for vegetarians or anyone wanting to include more plant-based meals in their diet.
- Bursting with Fresh Ingredients: From crisp corn kernels to vibrant cherry tomatoes, every ingredient in this dish screams freshness.
- Customizable Spice Level: Jalapeños or Thai chiles add a hint of heat, but you can easily adjust the spice to your liking—or skip it altogether for a milder version.
- Quick and Easy Preparation: This recipe’s straightforward steps and simple ingredient list make it a go-to option when you’re short on time.
Tips to Elevate the Dish
To make this dinner recipe even more amazing, consider these helpful tips and modifications:
- Swap Out the Tofu: If you’re not a fan of tofu, you can replace it with tempeh or grilled halloumi for a slightly different texture and flavor.
- Make It Vegan: While this recipe includes fish sauce for depth, you can easily substitute it with a vegan alternative like coconut aminos or a mixture of soy sauce and a dash of miso paste.
- Gluten-Free Option: Use tamari instead of soy sauce to keep this recipe gluten-free.
- Experiment with Herbs: Cilantro and basil are suggested garnishes, but parsley or mint would also work wonderfully to add a fresh twist.
Perfect Pairings & Serving Suggestions
While this sweet and sour tofu dish is delightful on its own, you can enhance your dinner experience by serving it with:
- Steamed Jasmine Rice: The soft and fragrant grains are the perfect base to soak up the tangy sauce.
- Quinoa: For a protein-packed alternative, quinoa adds a nutty flavor that complements the tofu.
- Mediterranean-Style Salad: Pair with a simple cucumber, olive, and feta salad for an even more Mediterranean flair.
A Crowd-Pleasing Dinner Solution
This recipe’s vibrant colors and balanced flavors make it a visual and culinary treat that everyone will enjoy. Plus, it’s easy to prepare in larger quantities, making it ideal for entertaining.
Don’t let dinner time become monotonous—add this sweet and sour tofu with corn to your rotation and discover how exciting plant-based meals can be. With its Mediterranean-inspired flavors and healthy ingredients, this dish is bound to become a favorite in your household!
Sweet & Sour Tofu with Corn Dinner Recipe
Equipment
- Microplane or grater for garlic and ginger
- 12-inch skillet or frying pan
Ingredients
For the Sauce:
- 4 large garlic cloves grated or minced
- 2 small jalapeño or serrano chiles or 1 Thai bird chile, seeds and veins removed (adjust heat level)
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons grated fresh ginger
- 1 ½ tablespoons fresh lime juice plus more to taste
- 1 ½ teaspoons toasted sesame oil
- 1 ½ teaspoons Asian fish sauce
- 1 teaspoon honey
For the Stir-Fry:
- 2 tablespoons peanut or grapeseed oil plus more as needed
- 1 package 14–16 ounces extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
- Fine sea salt for sprinkling
- 2 cups fresh corn kernels from 2–3 ears or frozen corn (not thawed)
- 3 scallions white and green parts, thinly sliced
- 1 cup cherry tomatoes halved
For Serving:
- Toasted sesame seeds see notes below
- Fresh cilantro or basil
Instructions
- Prepare the Sauce: Combine the grated garlic, chiles, soy sauce, fresh ginger, lime juice, sesame oil, fish sauce, and honey in a small mixing bowl. Stir well to ensure all the flavors are blended together.
- Cook the Tofu: Preheat a large skillet (12-inch) over high heat for about 5 minutes until very hot. Pour in the peanut or grapeseed oil and let it heat up for about 30 seconds. Carefully place the tofu cubes in the skillet and let them cook undisturbed for 2–3 minutes to develop a golden crust. Flip the tofu and cook for another 2–3 minutes, stirring occasionally. Once golden on all sides, transfer the tofu to a plate, sprinkle with a pinch of sea salt, and set aside.
- Cook the Vegetables: Add the corn, scallions, and cherry tomatoes to the same skillet. If needed, drizzle in a bit more oil to prevent sticking. Stir-fry the vegetables for about 1–2 minutes, just until they begin to soften. Pour the prepared sauce into the skillet, stir everything together, and let it cook for another minute to blend the flavors.
- Finish and Serve: Return the tofu to the skillet and toss gently to coat it evenly with the sauce. Sprinkle toasted sesame seeds over the top, and garnish with fresh cilantro or basil. Serve immediately for a vibrant, flavorful dish.
Notes
- Toasting Sesame Seeds: Heat a dry skillet over medium heat for 1 minute. Add sesame seeds and stir until fragrant, 1–2 minutes. Cool before serving.
- Adjust the heat by omitting or reducing the chiles if desired.
- This recipe works well as a side or can be paired with rice or noodles for a heartier meal.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.