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Sweet and Sour Tofu |
A veggie family favourite and easy enough to cook on a week-night. |
Serves - 2 Heat 0 (1-5) |
Rating - 4 (1-5) |
Prep Time 20 Minutes Cooking Time 20 Minutes |
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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 |
100 g Broccoli Heads, broken into florets |
1 Carrot, thinly sliced |
Cooked Rice , to serve |
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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. |