TAKEAWAY STYLE SWEET & SOUR TOFU RECIPE

 

I’m a big tofu fan and this recipe is one of my all time favourite ways to eat it. I like to whip this up on a Friday or Saturday night, it feels like you’re having a takeaway but you’ve spent a fraction of the price!

This recipe is so comforting, sweet, rich and satisfying. The tofu has a great crunch and the sauce has the softest of spice kicks (but feel free to add more chilli or leave the chilli out altogether!).

Cauldron recently got in touch to see if I wanted to take part in their Masters of Tofu campaign by coming up with a recipe using their famous tofu and I was like I’ve literally never wanted to do anything more.

 

 

This recipe will serve 2 people and takes barely any time to make.

FOR THE TOFU

Cauldron silken tofu blocks are cheap, they last a long time in the fridge, they’re massive and they’re usually always on offer.

DIRECTIONS

Run a sharp knife down each top side of the package and drain off the excess water. Cut the block into bite sized pieces and blot with kitchen towel to get the last little bits of moisture off.

I must confess I’m not someone who presses their tofu {pauses for shock from the audience} I just find it a lot of faff for not much pay off, so I just don’t bother (but you do you, press away if it floats your boat).

Pour half a centimetres worth of flavourless oil into a deep sided frying pan on a low/medium heat. Gently drop each piece of tofu into the oil.

 

 

Fry on one side for 5 minutes. You’ll start to notice the sides browning and each block puffing up.

Turn each piece over and continue to fry for 4 more minutes.

 

 

Place the tofu onto a couple sheets of paper towel to drain off any excess oil and set aside.

 

 

FOR THE SAUCE

INGREDIENTS

150 ml White Vinegar

70 g Sugar

100 g Ketchup

Pineapple juice (from the tinned pineapple in the next step)

1 Tablespoon Soy Sauce

1 Tablespoon Cornflour

DIRECTIONS

Add the vinegar, sugar, soy sauce, pineapple juice and ketchup to a saucepan over a medium heat. Whisk together with a fork until combined.

In a small bowl, add the cornflour and a splash of water, whisk them together until the cornflour has dissolved. Add this to the saucepan to thicken the sauce.

Let this bubble away on a low heat for about 4-5 minutes. The sauce will thicken up and reduce by around half.

Add a couple of tablespoons of the pineapple juice if needed.

 

 

FOR THE VEGGIES

INGREDIENTS

1 Green Bell Pepper

1 Red Bell Pepper

2 Spring Onions (separate the lower and upper half)

2 Garlic Cloves

1 Small Piece of Ginger

2 Pineapple Rings

1 Teaspoon Chilli Flakes

1/2 Teaspoon Chilli Powder

Salt & Pepper

METHOD

Fry the red and green pepper in a little oil over a medium heat for 4 minutes, until softened.

Add the lower half of the spring onions, the garlic and the ginger. Fry for 2 minutes.

Add the chilli powder, chilli flakes, a pinch of salt and a touch of pepper. Stir through.

Add the pineapple rings. Stir to combine and fry for 1-2 minutes.

Add the sauce and the tofu, stir to combine and to heat the tofu back up.

 

 

SERVING SUGGESTIONS

I like to serve mine with white basmati rice for maximum comfort food levels.

Sprinkle the top half of the spring onions leftover from the Veg section of the recipe.

I like to sprinkle mine with some sesame seeds, because nothing quite says ‘pretending I have my crap together’ like sprinkling seeds onto a meal!

 

Let me know now if you give this recipe a go!

 

 

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