Sweet & Sour Crispy Tofu

Sweet and sour needs no introduction! This dish is an indulgent worldwide classic made with smooth, soft tofu. It's made even more delicious by the addition of pineapple, and the way the crispy fried tofu contrasts with the sweet syrupy sauce. Mix this with any other Asian dish and boiled rice and you have a winner on your hands.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Press the tofu using a tofu press, or place it between two clean tea towels, lay it on a plate and put away it on top. Leave for at least half an hour to drain any liquid and firm up before you start cooking.

Step 2

Peel the ginger by scraping off the skin with a spoon and then grate it. Peel and finally slice the red onion and the garlic. Cut the capsicum in half and cut out the stem and seeds. Chop the capsicum into 2cm chunks.

Step 3

Put the pineapple juice rice, vinegar, ketchup and sugar in a small saucepan and stir to dissolve the sugar. Increase the heat to medium-high and let it bubble away for about 7 minutes until you have a syrupy sauce. Take the saucepan off the heat and set aside.

Step 4

Put the garlic powder and the onion powder, if using, into a large bowl with the corn flour and mix together. Carefully cut the drained tofu into 1cm chunks and add them to the bowl. Toss them gently in the cornflour mix until they are well covered.

Step 5

Heat the vegetable oil in a large frying pan. Add the tofu chunks and fry until they have started to brown and formed a crispy coating, about 7-10 minutes (be delicate as you stir the cubes, you want to keep them intact). Take the pan off the heat and set aside.

Step 6

Meanwhile, heat the sesame oil in a second frying pan. Add the onion slices and stir until translucent, about 5 minutes. Add the green capsicum, chilli flakes, salt, garlic and ginger and continue to cook for another 3-5 minutes, stirring all the time. Drain the pineapple and add to the pan, continuing to stir until the pineapple is warm. Tip the tofu into the pan and heat. Pour over the sweet and sour sauce and fold it around the vegetables so that everything is well covered and warmed through, another 1-2 minutes.