Vegan or not, this is bloody delicious. Sweet and Sour ANYTHING is a winner for me, as is anything with tofu.. super quick and easy to make, this will definitely be something you'll make over and over again.. so save this recipe!
You will notice that in this recipe, and a few of my other Chinese dishes, I like to use MSG (Monosodium Glutamate). MSG is a flavour enhancer, commonly used in Chinese dishes and in snacks all around the world. It adds a depth and an Umami taste to dishes, a similar effect to miso paste or seaweed. There is a stigma around it in many places and people are quite wary of using or eating it due to some bad press, and if you don't want to use it, that's absolutely fine! You can just use a pinch of salt or a teaspoon of miso paste instead. I personally really like using it in these types of dishes! used sparingly, there is absolutely nothing to be worried about!
If you would like to try it, you can purchase it at any Asian/Chinese supermarket at a great price, and it will last you a very long time!
You'll need this stuff: Firm tofu, cornflour, ketchup, soy sauce, tomato puree, maple syrup, sesame oil, oil spray, pineapple chunks (fresh or tinned) sliced carrots, diced red and yellow pepper, diced red onion, 3 minced cloves of garlic, a thumb sized piece of ginger (grated), MSG (optional), white rice vinegar, splash of water
Drain and press 1/2 a block of firm tofu, and cut into cubes. In a tub with a tight seal, add the tofu to around 3 tbsp cornfour. Making sure the lid is firmly on, gently toss and shake to tofu in the tub until evenly coated. Place the tofu on a lines baking tray and spray with oil or drizzle with vegetable oil. Bake at 200 degrees for 25-30 minutes, turning occasionally, until crispy and golden. Don't worry if you've still got some white bits of cornflour, it'll absorb the sauce and help make it sticky! Be careful not to eat all the tofu now. I know it's tempting, but you'll be mad at yourself later when there isn't enough for the sauce.. you can do it!
2. Meanwhile, make the sauce!
In a frying pan, add 2 tsp of sesame oil, diced onion, peppers and carrot. Fry these for 4-5 minutes on a medium heat before adding the garlic and ginger. (garlic is high in natural sugars, if you add it to the pan too soon, you'll run the risk of the garlic caramelizing and burning too quickly)
3. Once the room is smelling fragrant, add 2 tbsp soy sauce, around 150 ml ketchup, 1 tbsp tomato puree, 1 tbsp white rice vinegar, 3 tbsp maple syrup, a splash of water and the pineapple chunks. Stir to incorporate everything and give it a cheeky taste. Add salt or MSG (if using) to taste, and simmer the sauce for 5-10 minutes. The sauce will reduce slightly and thicken. Smells good, right?!
4. Add the crispy tofu into the sweet and sour sauce and heat through for 2-3 minutes to allow the tofu to soak up some of that tasty, sticky sauce... AND THAT'S IT! What the heck?! how easy and delicious!! YA WELCOME.
Comments