Sweet and Sour Tofu

This vegan sweet and sour is a totally delicious 'fakeaway' that's way healthier and cheaper than ordering in! Ready in just 30 minutes, you’ll need just one pan and it’s naturally gluten free.

Course Dinner

Cuisine Chinese

Diet Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 250kcal

Author Jess & Dan

Ingredients

280 g extra-firm tofu – cut into 2cm bitesize chunks
2 tablespoon oil – or oil spray
2 tablespoon cornflour
2 red peppers - cut into 2cm pieces
8 spring onions - cut into 2cm pieces
200 g broccoli - cut into small florets
200 g pineapple - cut into chunks
4 tablespoon tomato ketchup
2 tablespoon apple cider vinegar
1 tablespoon brown sugar
250 ml vegetable stock
Salt – to taste
1 red chilli – optional, chopped finely.

Metric - US Customary

Instructions

Put 1 tablespoon of the cornflour in a bowl and then toss the tofu in it until all pieces are well coated.
280 g extra-firm tofu, 2 tablespoon cornflour
Get a wok on the hob with 1 tablespoon of 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.
2 tablespoon oil
Optionally, add the remaining 1 tablespoon of oil (or oil spray), and bring back up to a medium heat, then pop in the peppers and chilli (if using) in and fry for 2-3 minutes.
2 tablespoon oil, 2 red peppers, 1 red chilli
Add the spring onions and stir fry for one more minute.
8 spring onions
Now get the broccoli, pineapple, ketchup, vinegar, sugar and stock in there - give it a good mix and bring it up to a boil.
200 g broccoli, 200 g pineapple, 4 tablespoon tomato ketchup, 2 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 250 ml vegetable stock
While the sauce is coming up to a simmer, mix the remaining 1 tablespoon of cornflour with a splash of water until you have a thick, but still slightly runny paste - stir it into the sweet and sour tofu sauce.
2 tablespoon cornflour
Add the tofu back in and cook for 2-3 minutes, until hot. Season with salt, to taste.
Salt

Video

Notes

Firm Tofu – it can be pan fried, shallow fried, air fried or even deep fried. If air frying, it will take 10-15 minutes on 375 degrees F (190 C). Make sure the tofu is pressed if you have firm tofu, if it’s ‘extra firm’ you don’t need to press it.
Stock – use vegan chicken stock if you have it, if not, use vegetable stock. Make sure to check that it’s gluten free, if you need the dish to be gluten free.
Sugar – feel free to use maple syrup or agave syrup instead of brown sugar. We recommend keeping some form of sugar in the dish, to make sure the flavours are balanced.
Vegetables – mix up the veggies. Courgette, aubergine, carrots and cabbage all work well.
Storage – this recipe does keep in the fridge for three days. The sauce will congeal in the fridge, so add a couple of tablespoons of water when reheating. Ideally, this sweet and sour tofu is best served and eaten fresh.

Nutrition