Sweet and sour is a classic dish that so many of us love, so why not try it out with tofu?

**prep time** 10 mins
total time 30 mins
**serves** 2

A comfort meal that many of us enjoy having as a takeaway dish, I wanted to make a homemade version that is simple and, of course, vegan. So if you’re tempted to order a takeaway but are trying to keep costs down, or eat a little healthier, or cook from scratch more, then this can be a good option.

For this main ingredients you’ll need:

1 packet of firm tofu
2 tbsp olive oil
1 tbsp cornflour
1 red pepper, chopped
1 green pepper, chopped
2 cloves of garlic sliced
1 medium onion, chopped
80g pineapple chunks or dried apricots cut into half (optional)
Salt & black pepper
Zest & juice of ½ a lemon

To create the perfect sweet and sour sauce we’ll be using:

Sauce

2 tbsp tomato ketchup
2 tbsp soy sauce
2 heaped tbsp brown sugar
3 tbsp rice or cider vinegar
80ml water

To serve

300g jasmine rice, cooked according to the packet.
1 tbsp sesame seeds
¾ spring onions, chopped
Handful of fresh coriander, chopped (optional)

If you’re serving with rice, then put this on to cook before you begin.

First you’ll want to make sure that the tofu has most of the moisture removed. You can do this with a tofu press, or alternatively by pressing beneath a plate and a heavy object on top, or by patting dry with a kitchen towel.

For perfect crispy and brown tofu, coat it with cornstarch in a bowl, and then season with salt and pepper. The cornstarch will create a layer around the tofu to ensure it doesn’t break apart, and reduces the overall moisture content. You can use this method for any of your tofu dishes.

Next we’ll add the tofu to a large frying pan with some oil, and cook until golden brown. Set the tofu aside.

Throw in your veggies, and fry in the same pan until softened.

Meanwhile, prep your sauce by mixing the ingredients together in a bowl. Add these to the pan along with the pineapple chunks and cook until the sauce thickens up nicely.

Add the tofu back in and cook through. Serve up with jasmine rice, spring onion, coriander and sesame seeds, and enjoy! A squeeze of lemon or lime would also be a fresh and delicious finishing touch!

INGREDIENTS

1 packet of firm tofu
2 tbsp olive oil
1 tbsp cornflour
1 red pepper, chopped
1 green pepper, chopped
2 cloves of garlic, sliced
1 medium onion, chopped
80g pineapple chunks or dried apricots cut into half (optional)
Salt & pepper
Zest & juice of 1/2 a lemon
Sauce
2 tbsp tomato ketchup
2 tbsp soy sauce
2 heaped tbsp brown sugar
3 tbsp rice or cider vinegar
80ml water

To serve
300g jasmine rice, cooked according to the packet
1 tbsp sesame seeds
3/4 spring onions, chopped
Handful of fresh coriander, chopped (optional)

METHOD

Remove the tofu from the packaging and squeeze as much liquid as you can out of it using paper towel. Use a tofu press if you have one. Pat dry and cut into roughly 2 cm chunks. Add the cornflour to a bowl with some seasoning and roll the tofu in it, making sure all sides are covered.
Add the oil to a large frying pan or wok, and heat. Add the tofu and cook until browned on all sides. Remove and set aside.
Add the peppers, onions and garlic to the pan, and cook over a medium/hot heat until softened.
Meanwhile, mix together all the sauce ingredients, and once the peppers and onions are softened, add to the pan with the pineapple chunks if using, then cook over a medium heat until reduced slightly.
Add the tofu and cook for a couple of minutes more.
Serve with jasmine rice, sesame seeds, chopped spring onions and coriander, all sprinkled over.