Sweet and sour tofu stir fry
This is the ultimate stir fry when you're craving that quintessential Chinese chow mein. Marinaded tofu in a sweet and sticky sauce with crunchy vegetables, noodles and roasted cashews.
Servings: 4
Ingredients
For the sweet & sour sauce
- 2 tbsp tomato paste
- 2 tbsp maple syrup
- 2 tbsp cornstarch mixed in 4tbsp water
- 2 tbsp dark soy sauce
- 2 tbsp red wine vinegar
- 1 tsp hot chilli powder
For the stir fry
- 400 g firm tofu
- 1 tbsp sunflower oil
- 1 red onion sliced
- 3 garlic cloves
- 2 tbsp chopped ginger
- 1 red bell pepper
- 1 green bell pepper
- 100 g baby corn
- 100 g mangetout
- 435 g tinned pineapple in juice
- 300 g straight to wok medium noodles
To serve (optional)
- 1 spring onion
- Roasted cashews
Instructions
- Pre heat the oven to 200 C / 180C fan. Line a baking tray with foil.
- Drain the tofu, wrap in a tea towel and gently press out the excess water.
- In a large bowl, mix all the ingredients for the sauce, plus the strained juice from the tinned pineapples. Add the tofu to the sauce and coat in the marinade.
- Spoon out the tofu onto the baking tray, leaving most of the marinade in the bowl.
- Bake the tofu for 25 minutes, flip the tofu half way through cooking.
- Meanwhile, prepare the aromatics by finely chopping the ginger and garlic. Slice the red onion into thin strips and chop the peppers into bite sized pieces.
- Heat the oil in a wok over a moderate heat and sauté the onions, garlic and ginger for a couple of minutes.
- Turn the heat up high and add the vegetables and pineapple chunks. Stir fry for 3 minutes.
- Next add the sauce and cook on high for a further 2 minutes.
- Add the straight to wok noodles and baked tofu and stir through for a further minute.
- Serve and finish with sliced spring onion and roasted cashew nuts.