SWEET AND SOUR CRISPY TOFU 💥 By

SWEET AND SOUR CRISPY TOFU 💥 By Recipe: Ingredients: 200ml pineapple juice 60ml rice vinegar 60ml tomato ketchup 70g light brown sugar 2 inches ginger 1 clove garlic 1 red onion 1 green pepper 2 tablespoons sesame oil 1/2 teaspoon salt 1/2 teaspoon chilli flakes 100g tinned pineapple chunks (drained) 1 block of firm tofu (280g) 1 teaspoon onion powder (optional) 1 teaspoon garlic powder 4 tablespoons cornflour 2 tablespoons vegetable oil METHOD Peel and grate the ginger. Finely slice the red onion and the garlic. Deseed and chop the pepper into 2cm chunks. Pour the pineapple juice, rice vinegar, tomato ketchup and brown sugar into a small saucepan over a low to medium heat and dissolve the sugar. Increase the heat and bubble away, around 7 minutes until you have a syrupy sauce. Take the saucepan off the heat and put it to one side. Take a large bowl. In the bowl mix the onion powder and garlic powder (if using) together with the cornflour. Cut the tofu into 1cm chunks. Cover the tofu cubes in the cornflour mix (make sure they’re well covered). Heat the vegetable oil over medium-high heat until very hot in a large frying pan, add the tofu chunks in and fry them (don’t be too rough as you stir the cubes, you want to keep them intact). Fry the chunks until they have started to brown and have formed a crispy coating, around 7-10 minutes. Take the pan off the heat and put it to one side. Heat the sesame oil in a frying pan over medium-high heat. Add in the red onion slices and stir until they turn translucent, around 5 minutes. Pour in the green pepper, chilli flakes, salt, garlic and ginger and stir them round with the onion to make sure the green pepper is softening, another 3-5 minutes. Add the pineapple to the pan and stir everything round until the pineapple has warmed through. Pour the tofu into the pan and stir it round to warm it through. Pour the sweet and sour sauce into the pan and fold it around the vegetables so everything is well covered and warmed through, another 1-2 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and grate the ginger. Finely slice the red onion and the garlic. Deseed and chop the pepper into 2cm chunks.

Step 2

Pour the pineapple juice, rice vinegar, tomato ketchup and brown sugar into a small saucepan over a low to medium heat and dissolve the sugar. Increase the heat and bubble away, around 7 minutes until you have a syrupy sauce. Take the saucepan off the heat and put it to one side.

Step 3

Take a large bowl. In the bowl mix the onion powder and garlic powder (if using) together with the cornflour. Cut the tofu into 1cm chunks. Cover the tofu cubes in the cornflour mix (make sure they’re well covered). Heat the vegetable oil over medium-high heat until very hot in a large frying pan, add the tofu chunks in and fry them (don’t be too rough as you stir the cubes, you want to keep them intact). Fry the chunks until they have started to brown and have formed a crispy coating, around 7-10 minutes. Take the pan off the heat and put it to one side.

Step 4

Heat the sesame oil in a frying pan over medium-high heat. Add in the red onion slices and stir until they turn translucent, around 5 minutes. Pour in the green pepper, chilli flakes, salt, garlic and ginger and stir them round with the onion to make sure the green pepper is softening, another 3-5 minutes. Add the pineapple to the pan and stir everything round until the pineapple has warmed through.

Step 5

Pour the tofu into the pan and stir it round to warm it through. Pour the sweet and sour sauce into the pan and fold it around the vegetables so everything is well covered and warmed through, another 1-2 minutes.