Sweet ‘n’ Sour Tofu
“Lovely little pull quote from Rhiannon about her dish and why it’s so yummy to go here please.”
SERVES x
PREP TIME xx MINUTES
COOKS TIME x HOUR 15 MINUTES
DIFFICULTY SUPER EASY
Ingredients
1 pack tofu (225g)
3 tbsp soy sauce (or tamari)
2 tbsp olive oil
1 tsp curry powder
1 tsp mixed spice
1 tsp garlic powder (optional)
2 tbsp cornflour
1/2 onion, diced
1 red chilli
1 red pepper, diced
1 small carrot, diced
1 spring onion, chopped
Handful cashews
1 tbsp tomato puree
1 tbsp maple syrup
1 tbsp apple cider vinegar
100ml water
Method
1.
Pre-heat the oven to 180°C, and line a baking tray with parchment.
2.
Drain your tofu well: wrap it in paper towels and place under a heavy book/plate for at least 15 minutes.
3.
Meanwhile, mix your marinade in a bowl: 1 tbsp olive oil, 1 tbsp soy sauce, curry powder, mixed spice, garlic powder, and 1 tbsp cornflour.
4.
Chop the drained tofu up into small cubes. Pour the cubes into the marinade and toss to coat.
5.
Lay the tofu on the baking sheet and bake in the oven for around 20 minutes, until golden brown and lightly crispy.
6.
Meanwhile, make the sauce. In a wok or large pan drizzled with 1 tbsp olive oil, fry the onion and chilli for 2 minutes. Add the pepper and carrot and stir fry for 5 minutes until starting to soften, stirring continuously. Add in the spring onion and cashews and fry for a further 3 minutes. Squeeze in the tomato puree and stir.
7.
Next, pour in all the wet sauce ingredients (maple syrup, cider vinegar, 2 tbsp soy sauce and water), stirring well.
8.
Add in 1 tbsp cornflour, and stir for 2 minutes to thicken. Pour in the baked tofu and coat.
9.
Serve the sweet ‘n’ sour with brown rice, topped with coriander and sesame seeds.
Share this recipe