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sweet and sour tofu

  • prep time: 15 minutes
  • cooking time: 20 minutes
  • serves 2
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  • ingredients
  • method

  • Tofu:

    • 400g extra firm tofu
    • ¼ cup cornstarch
    • ¼ tsp salt
    • ¼ tsp pepper
    • 1 tbsp cooking oil, divided

    Sauce:

    • 1 cup 3L nudie nothing but cloudy apple juice
    • 1½ tbsp cornstarch
    • ¼ cup apple cider vinegar
    • ¼ cup tomato sauce/ketchup
    • ¼ cup rice malt syrup or agave syrup
    • 1 tbsp soy sauce

    Stir-fry:

    • 2 tsp cooking oil
    • 1 small brown onion, peeled and cut into wedges
    • 1 medium green capsicum, cut into bite sized pieces
    • 1 medium red capsicum, cut into bite sized pieces
    • ½ tsp mushroom bouillon, or to taste
    1. Preheat oven to 200*C. Remove tofu from packaging, drain and dry off any excess liquid. Using clean hands, break off into bite sized chunks and add into a large bowl.
    2. Add in the cornstarch, salt and pepper and toss well to coat. Add in 1 tbsp of the oil and toss again to coat.
    3. Spread onto a lined baking tray, ensuring the pieces don’t overlap or touch. Bake in the oven for 30 minutes or until golden and crispy.
    4. In the meantime, add the apple juice and cornstarch into a small saucepan and whisk well to dissolve. Add in the vinegar, ketchup, syrup and soy sauce and whisk again. Cook on the stove over high until boiling, whisking frequently. Once boiling, continue to simmer for 1 minute until thickened. Set aside.
    5. In a large wok or frypan, heat up the oil over medium high and add in the onion and capsicum. Stir-fry for 2-3 minutes until veggies have cooked through.
    6. Pour in the sauce and add in the crispy baked tofu. Toss well to coat. Turn off heat and serve! 

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