This has become my go-to weeknight meal - it's so satisfying and tasty, and in all honesty, better than any takeout sweet and sour or storebought jar I've ever tried. It takes simple ingredients you likely have in your cupboard, and is entirely customisable. I personally think having sweet and sour without pineapple or sweetcorn is a crime, but if you can't get your hands on any or just don't like either, this dish easily works without.
The below recipe will feed 3-4 people.
Ingredients
Tofu Prep
280gr tofu firm tofu, drained
2tbsp cornstarch
1tbsp sunflower oil (or other flavourless oil)
2tbsp soy sauce
Sweet and Sour Sauce
To Serve
Method
1. Prepping the tofu. Preheat the oven to 200 degrees celsius. Cut the tofu up into 1cm cubes. Place in a medium bowl and toss in the cornstarch. Add in the soy sauce and oil and toss. Line an oven tray with baking paper and place the tofu on top. Ensure that none of the tofu pieces touch. Place in the preheated oven for 20 minutes.
2. Making the sauce. In the same bowl used to toss the tofu, add the apple cider vinegar, ketchup, sugar, and soy sauce. Set aside.
3. Cut the yellow and green peppers into squares. Crush the garlic and slice up the hot pepper thinly. Set a frying pan on medium-high heat. Add a drizzle of oil and place the sweet peppers in the pan. Fry off until the peppers have some colour to them, then add the garlic, ginger, and hot pepper. Fry for a further minute before adding in the apple cider vinegar and sugar mixture.
4. Add the pineapple and sweetcorn and cook in the sauce until reduced. When significantly reduced and thick, add in the cooked tofu, cooking for a further 3-5 minutes.
5. Serve hot with rice. Garnish with sesame seeds and spring onions cut diagonally.
Recreating this recipe? Tag me on instagram @juliawgr!
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