Sweet And Sour Tofu
Sweet and sour tofu - easy to make, better than take out and almost as quick! Crispy tofu, peppers and onion in a rich, sticky, tangy pineapple sauce.
Servings 2 people
Ingredients
Sauce:
- 1 Tablespoon cornflour (cornstarch)
- 80 ml (⅓ cup) cold water
- 120 ml (½ cup) pineapple juice
- 2 Tablespoons dark brown soft sugar
- 1 Tablespoon tomato puree (paste)
- 3 Tablespoons rice vinegar
- 1 Tablespoon soy sauce
Tofu:
- 6 Tablespoons cornflour (cornstarch)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- a good grinding of black pepper
- 450 g (1 lb) extra firm tofu cut into chunks
Extras:
- oil for frying
- 1 red bell pepper cut into chunks
- 1 green or yellow bell pepper cut into chunks
- 1 onion sliced
Instructions
- To make the sauce, whisk together the cornflour and cold water in a jug. Whisk in the pineapple juice, brown sugar, tomato puree, rice vinegar and soy sauce. Set aside.
- For the tofu, mix the cornflour, garlic powder, paprika, salt and a good grinding of black pepper in a large bowl. Add the tofu chunks and toss until they are very well coated on all sides.
- Heat a layer of oil in a non-stick frying pan so that it fully covers the bottom. Add the tofu and cook until golden. Turn the pieces over and continue to cook and turn until it is golden and crisp on all sides.
- Drain the tofu on a kitchen paper lined plate.
- Heat a splash of oil in a large pan. Add the onion and peppers and cook for a couple of minutes until they are slightly softened but still crisp.
- Add the sauce and cook until it comes up to a simmer and thickens.
- Stir in the tofu and serve right away with rice.
Notes
- See post above for tips, details and step-by-step photos.
- If you want even more flavour, you can add some crushed garlic and grated ginger to the pan along with the vegetables.
- The recipe will serve 2 people generously, or 4 people if you also make another dish (such as garlic broccoli) to serve alongside it.