Name: Sweet n Sour Tofu
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 540g Naked Tofu (we use Tofoo); 1/2 Pineapple; 2 Tbsp Ketchup; 1 Tbsp White Wine Vinegar; 2 Tbsp Sweet Chilli; 400g Rice; 2 Peppers (Yellow and Red); 1 Onion; 2 Spring Onions; 6 Tbsp Cornflour; Vegetable Oil

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The takeaway classic cooked from the comfort of your own home. Perfectly sweet and sour. The sticky sauce takes your tofu to a whole new level.

Sweet n Sour Tofu

Start by chopping your tofu into cubes and add your cornflour to a bowl. Dip each cube in cornflour, make sure to cover the cubes fully.

Fill your wok with an inch of vegetable oil. Add your tofu and fry until golden brown and set aside.

Chop your peppers and onions into chunks and add them to a new wok with a drizzle of vegetable oil. Cook on a high heat.

Once softened, chop up your pineapple into chunks and add to the wok and stir. Next, add your ketchup along with your white wine vinegar and sweet chilli. Mix 1 tbsp of cornflour with 1 tbsp of water to form a slurry. Add into your sauce before throwing in your tofu in and mixing together.

Slice up your spring onions for garnish. Serve on a bed of rice and tuck into this delicious dish. Enjoy!

I would definitely make more sauce as it was drier than I would like, but that’s an easy fix with store cupboard ingredients. I also kept the tofu warm and crisp in a hot oven (you could use an air fryer) so I could use the same pan twice

Recommend to double the sauce ingredients! (Ketchup, vinegar, sweet chilli)

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6144070708001

Promo 1

2 2x

7 2x

5 2x

6 2x

4 2x

3 2x

1 2x

Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Medium

£5-£8

Chinese

Vegan

Veggie

Pescatarian

Dinner

Start by chopping your tofu into cubes and add your cornflour to a bowl. Dip each cube in cornflour, make sure to cover the cubes fully.

Fill your wok with an inch of vegetable oil. Add your tofu and fry until golden brown and set aside.

Once softened, chop up your pineapple into chunks and add to the wok and stir. Next, add your ketchup along with your white wine vinegar and sweet chilli. Mix 1 tbsp of cornflour with 1 tbsp of water to form a slurry. Add into your sauce before throwing in your tofu in and mixing together.

Slice up your spring onions for garnish. Serve on a bed of rice and tuck into this delicious dish. Enjoy!

Lunar New Year

Tofu

Gram

Pineapple

Tomato Ketchup

Tablespoon

White Wine Vinegar

Sweet Chilli Sauce

Rice

Bell Pepper

Onion

Spring Onion

Cornflour

Vegetable Oil

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