Sweet and Sour Tofu

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Sweet and Sour Tofu
by georginaburgess_

For the crispy tofu:
- 1 block firm tofu, drained and pressed
- 3 tbsp cornflour / cornstarch
- 3/4 tsp garlic powder
- 1 tbsp oil

For the veggies:
- 1 tbsp sesame oil
- 2 cloves garlic, crushed
- 1/2 a white onion, diced
- 3/4 cup broccoli, chopped small
- 1/2 cup mushrooms, sliced
- 1 bell pepper, sliced
(You can leave out the veggies altogether or just use what you fancy!)

For the sauce:
- 5 tbsp sugar of choice - such as white, brown or coconut
- 1/2 cup pineapple juice, from a tin
- 4 tbsp apple cider vinegar or rice vinegar
- 3 1/2 tbsp soy sauce
- 3 tbsp tomato puree
- 3 tsp cornstarch + 4 tsp water

To serve:
- 1 spring onion / green onion, sliced
- 1 tbsp sesame seeds

1. Cube or tear the tofu into equal chunks, then place in a bowl with the cornflour and garlic powder. Stir or shake so that all the tofu is covered.
2. Heat up a frying pan with the oil over a medium-high heat and then add in the tofu. Fry until the sides are all golden brown and crispy, then remove from the pan.
3. Heat the pan with a little oil or water and add in the vegetables, stir fry for around 10 minutes, until they’re almost cooked.
4. In a bowl, mix all the sauce ingredients apart from the cornflour slurry. Turn the pan heat down to medium and add the sauce to the pan with the veggies and stir to let it heat through.
5. Add the cornflour slurry and turn the heat up to medium-high and stir until the sauce becomes thick.
6. Turn off the heat and stir in the pan-fried tofu until it’s coated. Serve over rice, sprinkle over sesame seeds and spring onions and enjoy!

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