Sweet and Sour Tofu

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. 

Ingredients 

(serves 2-4):

250g Tofu

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

250g passata

2 tablespoons coconut sugar

2 tablespoons liquid amino’s

2 table spoons rice vinager

125ml water

-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. 

Nancy x

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