By Timi GL
Sweet n' Sour Tofu & Pineapple 'Fake-Away' - Avant-Garde Vegan
8 steps
Prep:10min
Updated at: Thu, 17 Aug 2023 10:38:16 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
72
High
Nutrition per serving
Calories630.6 kcal (32%)
Total Fat13 g (19%)
Carbs107.6 g (41%)
Sugars18.2 g (20%)
Protein19.7 g (39%)
Sodium913.2 mg (46%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbssesame oil
1 BlockExtra Firm Tofu
cubed
3 Tbscornflour
5Spring Onions
chopped small
1Red Chilli
chipped fine
3cloves garlic
minced
1 cupFresh Pineapple
peeled & cubed
3 TbsSoy Sauce
or Tamari, if gluten free
1 cupPineapple Juice
2 Tbssriracha
2 TbsTomato Puree
Or Ketchup
2 TbsCaster Sugar
or Maple Syrup
sea salt
2 TbsCornflour
mixed with 4 tbs Water
Spring Onions
chopped fine
2 cupsJasmin rice
Instructions
Step 1
small saucepan except for the cornflour + water mixture. Place the pan over a low heat & whisk together well. Leave the sauce to come to a simmer.
Step 2
Meanwhile for the tofu, pre heat a non stick frying pan over a medium heat with a little sesame oil.
Step 3
Toss the tofu cubes with the cornflour in a mixing bowl then place them into the pan.
Step 4
Stir fry the tofu along with the garlic, spring onion & chilli. When tofu is golden add the pineapple cubes & soy sauce.
Step 5
Whisk in the cornflour + water mixture to the sauce to thicken it up.
Step 6
Add a couple of spoonfuls of sauce to the tofu to glaze it up before serving the sweet & sour tofu on a bed of rice.
Step 7
I like to serve the remaining sauce on the side.
Step 8
Garnish with a few chopped spring onions & greens of your choice.
View on avantgardevegan.com
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