Breadcrumbs
| Singapore Vegetarian Noodles
| Vegetable dhansak
| Chilli Powder
| Mango Chutney
| Tandoori Vegan Prawns
| Chinese Five Spice Tofu
| Chinese Egg Tarts
| 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, grated |
2 Teaspoon Ginger, grated |
2 Tablespoon Dark Soy Sauce |
1 Tablespoon Tomato Ketchup |
1 Tablespoon Sugar |
1 Teaspoon Fennel Seeds |
1 Teaspoon Cumin Seeds |
1 Teaspoon Nigella Seeds |
½ Teaspoon Dried Chilli Flakes |
½ Teaspoon Yellow Mustard Seeds |
½ Teaspoon Sea Salt |
150 Gram Firm Tofu, drained |
2 Tablespoon Sunflower Oil |
100 Gram Broccoli Florets, halved |
1 Carrot, thinly sliced |
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. |