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Sweet and sour tofu

Sweet and sour sauce is loved all over the world, eaten mainly with meat (chicken or pork). The vegetarian version is sweet and sour tofu, which is actually just as delicious. It's perfect for vegans or on meat-free days. Serve it with boiled rice or rice-noodles.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g firm tofu
  • 1 can pineapple 400g
  • 3 Tbsp rice wine vinegar
  • 3 Tbsp ketchup
  • 2 Tbsp soy sauce
  • 1 Tbsp cane sugar
  • 2 tsp corn starch cornflour
  • 2 Tbsp peanut/groundnut oil
  • 2 Tbsp chopped garlic
  • 1 Tbsp chopped ginger
  • 1 red bell pepper
  • 1 green bell pepper

Method
 

  1. Press the water out of the tofu by placing it between two plates and putting some weight on the top.
  2. Drain the canned pineapple - keep the juice - then slice the rings into small, approx 2 cm pieces.
  3. Wipe the tofu with paper kitchen towel, then cut it into 2-3 cm cubes. Put these into a bowl and pour over 3 Tbsp of pineapple juice. Marinate for 30 minutes.
  4. Slice the peppers into 1 cm wide strips. Peel the garlic and ginger then finely chop them - or grate coarsely.
  5. Mix the vinegar, sugar, ketchup, soy sauce and sugar. Add 50 ml of the pineapple juice. Add the cornstarch and mix until you get a smooth paste.
  6. Heat 1 Tbsp oil in a wok. Put in the tofu cubes and, over a medium heat, cook until golden brown on all sides, this should take 8-10 minutes. Transfer them to a bowl lined with kitchen paper.
  7. Wipe out the wok, then add the remaining oil. When hot, add the garlic & ginger and stir-fry for 30 seconds. Add the pepper strips and stir-fry for 2-3 minutes while stirring constantly.
  8. When the peppers are tender and slightly brown, pour in the sauce and let it bubble until you get a thick, glossy sauce. Then add the tofu pieces and the pineapple chunks. Warm through for 2 minutes and serve.