Sweet and sour tofu
An epic, easy sweet and sour tofu recipe so good you'll want to print it off and stick it on the wall. A veggie family favourite and easy enough to cook on a week-night.
This sweet and sour sauce has a couple of different spices than you might be used to. Leave the tofu to marinate for about 15 minutes to let the magic happen.
Ingredients
For the marinade
- 2 garlic cloves, finely grated
- 2 tsp finely grated fresh root ginger
- 2 tbsp dark soy sauce
- 1 tbsp ketchup
- 1 tbsp soft light brown sugar
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- ½ tsp dried flaked chillies
- ½ tsp yellow mustard seeds
- ½ tsp flaked sea salt
For the sweet and sour tofu
- 150g/5½oz very firm tofu, drained and cut into 2cm/¾in cubes
- 2 tbsp sunflower or rapeseed oil
- 100²µ/3½´Ç³ú broccoli florets, halved or quartered if large
- 1 carrot, thinly sliced
- freshly cooked rice, to serve
Method
To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes 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.