Breadcrumbs | Vegan Mussels | Vegan Chilli Con Carne | Smoky Spiced Veggie Rice | Tofu Bhuna | Mango Chutney | Vegan Spice Shepherd’s Pie | | Sweet and Sour Tofu |
Sweet and Sour Tofu
A veggie family favourite and easy enough to cook on a week-night.
Serves 2 (Estimated) Rating 4/5
Prep Time 20 Minutes Cooking Time 20 Minutes
| Ingredients |
| 2 Garlic Cloves, finely chopped |
| 2 tsp Ginger, finely chopped |
| 2 tbsp Dark Soy Sauce |
| 1 tbsp Tomato Ketchup |
| 1 tbsp Sugar |
| 1 tsp Fennel Seeds |
| 1 tsp Cumin Seeds |
| 1 tsp Nigella Seeds |
| ½ tsp Dried Chilli Flakes |
| ½ tsp Yellow Mustard Seeds |
| ½ tsp Sea Salt |
| 150 g Pressed Tofu, cut into bite sized cubes |
| 2 tbsp Sunflower Oil |
| Cooked Rice , to serve |
| Method |
| To make the marinade, mix all the ingredients down to the Tofu in a bowl. |
| Then add the tofu cubes, mix in and marinate for 15 minutes. |
| Heat the oil in a large non-stick frying pan or wok over a medium-high heat. |
| Stir-fry the broccoli and carrot slices for 2 minutes. |
| Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. |
| Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. |
| Serve with freshly cooked rice. |