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Sweet and sour tofu

A veggie family favourite and easy enough to cook on a week-night.

Serves 2 (Estimated) Rating 4/5

4 stars

Prep Time 20 Minutes Cooking Time 20 Minutes

May contain mustard

Vegan safe Vegetarian

Ingredients
2 Garlic Cloves, grated
2 Teaspoon Ginger, grated
2 Tablespoon Dark Soy SUCE
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.

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