The recipe for this sauce really is a perfect replica of the indulgent, syrupy stuff of Chinese takeaway legend. And the tofu in the leading role is wonderfully crispy and crunchy. It’s sticky and delicious, okay? It’s sticky and delicious.
Sweet and Sour Tofu [Vegan]
- 1 block firm tofu
- 2 medium carrots
- 1 green pepper
- 1 small white onion
- 2 cloves garlic
- Sesame seeds (optional)
- 1/4 cup Brown cane sugar
- 2 tablespoons Apple cider vinegar
- 1 1 /2 tablespoon Tomato Purée
- 1 tablespoon Cornflour
- 1 tablespoon Sunflower oil
- 1/2 cup Water
- 1/2 tablespoon Soy sauce
- When your tofu is ready, cut it into small-ish cubes.
- Place the tofu cubes into a bowl and coat with some soy sauce and apple cider vinegar (about a tbsp each). Cover the bowl and set it aside for at least 10 minutes.
- Chop the carrots, green pepper and onion into cubes a similar size to the tofu. Mince the garlic.
- Heat a tablespoon of sunflower oil in a frying pan over a medium heat. Add the onions and garlic to soften for a minute or two, before adding the rest of the vegetables. Stir fry for about 5 minutes (stir regularly to stop it catching), until just cooked through then set aside for later.
- Fill a bowl with cornflour (you’ll need about 1-2 cups worth). Roll your tofu cubes in the cornflour until all sides are coated.
- Heat a generous amount of sunflower oil (2-3 tbsp) in a frying pan. When the oil is hot, drop the coated tofu cubes in. Turn the cubes over as they get golden brown, until they are crisp on each side. Don’t overcrowd your pan – cook in batches if you have to.
- Remove the tofu from the pan and place onto a plate lined with kitchen roll to remove excess oil.
- Place to the side with your cooked veg.
- To a saucepan, add all of the ingredients for your sweet and sour sauce. Mix all the ingredients together then stir over a medium heat. When the sauce starts to thicken (thanks, cornflour!), turn the heat down low. Stir almost constantly throughout to help it thicken and stop it catching.
- Cook for between 5-10 minutes (it’s up to you how thick you’d like it to be – cooking for longer = a thicker sauce)
- When you are happy with the consistency of your sauce, add the vegetables and cook for another minute or two. Finally, add the tofu to the saucepan just long enough to coat it in the sauce, then remove from the heat.
- Serve up with rice, noodles, or all alone.