Sweet and sour tofu

This sweet and sour tofu is perfect for all your Chinese takeaway cravings but budget friendly and a perfect take for lunch the next day meal! I served mine with rice and stir-fried pak choi for the most delicious week night dinner.

Note- the beetroot juice in this recipe is just for colour. Feel free to omit if you don’t have it.

​Ingredients

• 280g extra firm Tofu

• 2 tbsp cornflour

• ½ red bell pepper

• ½ onion

• 200g tinned pineapple (keep the juice)

For the sauce-

• 2 tbsp tomato ketchup

• 1 tbsp rice vinegar

• 1 tbsp brown sugar

• All of the pineapple juice from the tin

• 1 tbsp soy sauce

• 1 tbsp beetroot juice

• 1 tbsp cornflour mixed with 2 tbsp water

Method

1. Rip up the tofu into bitesize chunks and coat in 2 tbsp cornflour. Fry off until golden and set aside.

2. Dice the onion, bell pepper and pineapple (if not diced already).

3. Fry the onions for 1 minute, add the peppers and cook for 5 minutes adding the pineapple in the last minute.

4. Add the tofu back into the pan with the veg.

5. Mix up all of the sauce ingredients and pour into the pan. Cook until the sauce becomes sticky.

6. Serve up with some sticky rice and your favourite stir fried veg.

Did you make this recipe?

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Click here to watch the recipe video

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