Name: Vegan Sweet and Sour Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g extra-firm tofu - pressed for at least an hour cut into 2cm chunks; 2 tbsp oil; 2 tbsp cornflour; 2 red peppers - cut into 2cm pieces; 8 spring onions - cut into 2cm lengths; 200g broccoli - cut into small florets; 200g pineapple - cut into chunks; 4 tbsp tomato ketchup; 2 tbsp apple cider vinegar; 2 tbsp brown sugar; 250ml vegetable stock; Salt; Optional: 1 red chilli - finely chopped

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Vegan sweet and sour tofu is a classic takeaway dish, and one of Dan's favourites. We spent a long time perfecting this one, as Dan really wanted to get it as exact as possible, so here it is. Read on to create a super easy fakeaway in your own home in around 30 minutes!

Tofu, vegetables and rice on a white and blue plate, sat on a tartan background — This is the perfect meal if you're looking to recreate that takeaway taste at home!

It's a really quick dish to make and it has that typical sweet and sour flavour that you know and love - combining ketchup, apple cider vinegar, coconut sugar and pineapple (if you're one of those people that hates pineapple in savoury food, look away now!).

A close up plate if food with a bowl, another plate and a wok in the background

We like to add a red chilli to give it a little edge, but that's completely optional. We do love chilli!

Looking for more Chinese fakeaway recipes? Our Chinese curry is an absolute banger.

Vegan Sweet and Sour Tofu

★★★★★

5 from 1 reviews

Author: Jess Saunders
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 4 1x
Diet: Vegan

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Description

This vegan sweet and sour is a totally delicious fakeaway that's way healthier and cheaper than ordering in! Add some fresh chilli or chilli flakes to take it to the next level.

Scale

Ingredients

400g extra-firm tofu - pressed for at least an hour cut into 2cm chunks
2 tbsp oil
2 tbsp cornflour
2 red peppers - cut into 2cm pieces
8 spring onions - cut into 2cm lengths
200g broccoli - cut into small florets
200g pineapple - cut into chunks
4 tbsp tomato ketchup
2 tbsp apple cider vinegar
2 tbsp brown sugar
250ml vegetable stock
Salt
Optional: 1 red chilli - finely chopped

Instructions

Put 1 tbsp of the cornflour in a bowl and then toss the tofu in it until all pieces are well coated.
Get a wok on the hob with 1 tbsp of your oil and get it to a medium-high heat. Add the tofu and cook until nicely browned and it has a bit of a crisp outside, then take the tofu out and set to one side for later.
Add the rest of the oil and bring back up to a medium heat, then toss the peppers and spring onions in and fry for 2-3 minutes.
Now get the broccoli, pineapple, ketchup, vinegar, sugar and stock in there - give it a good mix and bring it up to a boil.
While the sauce is coming up to a boil, mix the remaining 1 tbsp of cornflour with a splash of water until you have a thick, but still slightly runny paste - stir it into your sweet and sour tofu sauce.
As soon the sauce hits a boil, reduce to a simmer, add the tofu back in and cook for 5 minutes.
Season to taste.