Back in the day, my two favorite Chinese takeaways were peking shredded beef and sweet and sour chicken…how times have changed. Since I went veggie at 17, its been a few years since I last had them but I thought it would be fun to try and re-create – starting with the sweet and sour.
1 tablespoon coconut oil
1 finely chopped red onion
1 clove crushed garlic
tsp grated ginger
1 chopped red chilli
200g sliced mushrooms
1 sliced green pepper
1 sliced red pepper
200g broccoli/mange tous/sugar snaps (whatever you prefer)
2 carrots peeled julienne
200g diced pineapple
2 tablespoons coconut sugar
2 tablespoons liquid amino’s
2 table spoons rice vinager
-Press your tofu as instructed on the packet to remove excess moisture and slice into cube chunks.
-Bring a pan of water to the boil and empty the tofu into the pan allowing it to simmer for 5 mins.
-The tofu should start to rise to the top of the pan, drain and leave to one side.
-In a wok, melt the coconut oil and sautee’ the chilli garlic and ginger for 3 mins.
-Add the chopped onion, drained tofu, mushrooms, peppers, peeled carrots and whatever greens you are choosing along with the water. Keep the pan on a medium heat and continue stirring the veggies around for five mins.
– Whilst keeping an eye on the stir fry, mix together the passata, coconut sugar, liquid amino’s and rice vinegar in a bowl.
-Once the veggies have been cooking for 5 mins add the sauce and the diced pineapple. Then cook for a further 3-5 mins depending on how crunchy you like your veg.
-Serve up as is for a lighter meal or with some noodles or rice to make it a little more substantial.
This was a surprisingly simple one to recreate and very tasty. I can whip this up in under 30 mins so perfect for a busy week night and can be stored in the fridge for a couple of days.