Sweet and Sour Tofu
Sweet and Sour Pork is so bloody good, but this sweet and sour tofu is vegetarian and can be made in half an hour so it’s on regular rotation for mid-week dinners. I find baking the tofu is more fuss-free and it’s also means you end up using less oil. Feel free to add in additional veg too like broccoli or snow peas.
Serves 6 | 1/2 hour
400g brick firm tofu
1 tbsp neutral oil
1 tbsp soy sauce
¼ C + 1 tsp cornflour, separated
½ tsp salt
¼ tsp white pepper
3 garlic cloves, finely chopped
1 inch ginger, grated
1 birdseye chilli, finely chopped
½ brown onion, cut half, then sliced
1 red capsicum, cut into 2cm pieces
200g tinned pineapple, drained, cut in chunks,
¼ C rice wine vinegar
¼ C water
¼ C brown sugar
1 tsp tomato paste
Spring onion, garnish
Preheat the oven to 200 degrees.
Press tofu between paper-towel and weigh it down for 15 mins to extract as much liquid as you can.
Tear the tofu into bite size pieces. The tearing will give the pieces a rough edge, allowing it to get extra crispy.
Place in a bowl and add in the oil and soy sauce.
Combine the cornflour with the white pepper and salt and then sprinkle over the cornflour and toss to combine.
Place on a lined tray and cook in the oven for around 30 mins, turning half way.
Meanwhile, make the sauce. Heat 1 tbsp oil in a fry pan and add in the onion, garlic, ginger and chilli cooking on low heat for 5 minutes.
Add in the capsicum and cook for another 5 minutes.
In a jug, mix the vinegar, water, sugar, tomato paste, pineapple pieces and cornflour and stir thoroughly.
Add to saucepan and bring to a boil and cook on low for 5 minutes and check for seasoning.
Add tofu back into the pan and stir to coat for another 2 minutes.
Serve with white rice and garnish with spring onion.
