Sweet and Sour Tofu

Serves 2-3

It was Valentine’s Day 2022 when the Food Husband asked for seconds of tofu. High praise indeed!

Here is a vegan sweet and sour, which uses tofu in place of the more traditional chicken or pork. Baking the tofu with the five spice really makes a difference. My one year old loved eating the baked pieces when I got them out the oven. He got about three pieces in when I started getting worried about whether there’d be any left for our dinner!

If you’re not fussed about making this vegan then of course you can use chicken or pork. Simply stir fry with the vegetables, but do add a couple of pinches of the five spice still.

N.b. You can of course add pineapple, just add at the same time as the tofu at the end of the cooking.

Ingredients:

500g firm tofu, drained and cut into large pieces (approx 1.5cmx1.5cmx3cm)

Oil

Chinese five spice

1 tbsp Vegetable oil

1/2 tsp Sesame oil

1 white onion, large dice

1 pepper, large dice

1/2 carrot, peeled and cut into thin rounds

1 salad tomato, cut into wedges

1 inch ginger, peeled, grated or finely chopped

250ml apple juice

2 tbsp tomato purée

2 tbsp soy sauce (gluten-free if required)

2 tbsp cider vinegar

3 tbsp soft brown sugar

1 tbsp cornflour

Step 1: Begin by preheating your oven to 180c (fan). Place the pieces of tofu carefully on a baking tray (allow a little space between each piece). Spritz with a little oil and then use a couple of pinches of Chinese five spice to sprinkle over the tofu. Then carefully flip each piece and repeat. Bake in the oven for an hour, turning half way through.

Step 2: In a large frying pan or a wok, add the vegetable oil and sesame oil over a high heat. Stir fry the onion, pepper, carrot, tomato and ginger for a few minutes.

Step 3: Combine the apple juice,tomato purée, soy sauce, vinegar, sugar and corn flour in a jug and mix until smooth. Add to the vegetables and cook out for a few minutes until thickened. Check the seasoning.

Step 4: Transfer the cooked tofu to the sweet and sour sauce. Stir through until all coated and glossy. Serve with rice.