Sweet & Sour Tofu – Simple Vegan Recipes
The Teen is a huge fan of Sweet and Sour when we go for a takeaway or to restaurants. I wish he would experiement as I think he’d probably find lots of different sauces he’d like if he broadened his horizons. That said, I’m happy to accommodate him in this regard if he eats more vegetables and less meat. He really likes tofu so devised a recipe that married the two together. He went in for seconds when I served it for a family supper at the weekend so I think my usually ‘boring vegan food’ – his words – got his seal of approval.
You can adjust the amount of Sriracha used according to your palate. I found a teaspoon gave it a mild kick, but if you don’t want heat it might be better to adjust it to a half teaspoon instead.
It’s important to make sure the tofu you are using is free of any liquid. I use a Tofuture Press I was bought for Christmas, but without this kitchen gadget you can sandwich the slab between two plates and weigh the top plate down with some tins. It is good to leave this for a few hours and then dry with a clean tea towel or kitchen paper before dredging in cornflour.
This made enough for 3 people with sides like Gyoza, and soy marinaded green vegetables. If not including other dishes it would serve 2.
Sweet & Sour Tofu
1 block of regular tofu (I used Cauldron and pressed for 4 hours)
1/4 cup of cornstarch (or flour)
2 cloves of garlic, minced
2 tbsp. Maple Syrup
1 tsp. Ginger
2 tbsp. Light Soy Sauce
2 tbsp. Ketchup
1 tsp of Sriracha (or adjusted to taste)
3 Spring Onions, finely sliced
1 cup of vegetable stock
- Cut the pressed tofu into cubes and place in a mixing bowl. Add the cornstarch and ensure all the cubes are coated in the mix by gently tossing them.
- Heat a little oil in a large frying pan and fry the tofu until it is golden.
- Add in the ginger and garlic and combine.
- Next to go into the pan are the maple syrup, soy sauce, ketchup, Sriracha and spring onions. Mix well, then add in the vegetable stock
- Let it cook until the sauce thickens and the flavours develop. It should take a few minutes for this to occur. You are looking for a glossy consistency.
- Serve with a sprinkling of spring onion or chopped coriander. We find this dish works well with ‘Vegan Egg Fried Rice’ made with Follow Your Heart Egg.
Thanks for reading,
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