Sweet and Sour Tofu

Our Sweet and Sour Tofu is a truly wonderful plant-based option. We've fried the tofu until super crispy, then tossed it in the punchiest and stickiest sweet and sour sauce.

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Cook: 45 Mins


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Dice your tofu, then dip it into soy sauce, then cornflour. Ensure tofu is coated in cornflour before setting aside. Repeat this until all your tofu is crispy.
To make your sweet and sour sauce, drain tinned pineapple juices into a frying pan, setting aside pineapple chunks for later, and add red pepper and chilli. Bring to a low simmer and cook for 10 mins. Once cooked, transfer pineapple juice, red pepper and chilli to a blender and blitz until smooth.
Heat tbsp oil in the same pan and add garlic, ginger. Fry for 2-3 mins, stirring regularly. Add blended sauce back to pan with rice vinegar, soy sauce, honey, ketchup and orange juice and bring to a simmer. Once simmering, add pineapple chunks and remaining bell pepper to pan and cook for 10 mins. Finally, add in cornflour mixed with water to sauce and continue to cook until sauce thickens.
Whilst sauce is simmering, heat tbsp of olive oil in a non-stick pan and add tofu pieces. Fry for 5-10 mins until golden and crispy, then set aside or add directly to sweet and sour sauce, once sauce is ready.
Serve on basmati rice. Garnish with spring onions and sesame seeds.

Nutritional Info

Per serving w/ 125g of rice:

Cals – 552
Carbs – 95g
Protein – 12g
Fat – 12g


Serves 3

For the tofu

  • 1 block of firm tofu - diced.
  • 3-4 tbsp of soy sauce.
  • 50g of cornflour.
  • Tbsp of oil, for frying.

Sweet and Sour sauce:

  • 1 tin of pineapple chunks in juice.
  • 1 red pepper, to blend - chopped.
  • 1 red bell pepper (any colour), for sauce - chopped
  • 1 red chilli - finely sliced.
  • Tsp of oil.
  • 3 cloves of garlic - finely chopped.
  • 3cm cube of ginger - thinly sliced.
  • Two tbsp soy sauce.
  • 100 ml of rice vinegar.
  • 3 tbsp of Agave syrup.
  • 2 tbsp of tomato ketchup.
  • 50ml of orange juice.
  • Tsp of cornflour mixed with cold water.

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