I used to hate anything sweet and sour, but out of nowhere woke up with new taste buds? That was sweet and sour addict week.
This is a great more natural take on that sticky Chinese takeaway favourite, no E numbers in sight! And it’s sneakily gluten free too.
- 1 red pepper
- 1 small white onion
- 1 small red chilli
- 2 cloves garlic
- 1 thumb amount of fresh ginger
- 3 tablespoons gluten free flour
- 400ml pineapple juice
- 200ml water (more or less depending on thickness preference)
- 1 teaspoon salt
- 1 block of firm tofu, pressed for apprx 2 hours
- Veg oil and butter for frying
- 1. Make the sauce. Cut the onion and red pepper into large rough chunks and add to a heated pan with 1 1/2 tablespoons of veg oil and a tablespoon of butter. Cook on a low heat for about 15 minutes until the veg has softened.
Chop the red chilli finely and press the garlic and ginger into a press and add to the cooked veg. Cook on a low heat for a further 3 minutes.
- Add 3 tablespoons of flower to the cooked mixture and mix to coat fully. This is the base to create sauce thickness.
Pour in the pineapple juice and mix thoroughly, the juices will thicken. Keep on a low simmer for 3 minutes. Add the teaspoon of salt. Add the 200ml of water gradually over 3 more minutes whenever the sauce gets too thick. Add more or less depending on how you like the consistency. Check the flavour and add more salt etc if you feel it needs it. Sauce is done! Take off the heat.
- 2. Make your crispy tofu. Cut the pressed tofu into strips and coat fully in cornflower. In a pan add 4 tablespoons of veg oil and heat. Add the tofu and cook without touching for 3 minutes until crispy and coloured on one side. Flip and do the same for the other side.
- 3. Construct! Add whatever you like as a side- rice, noodles etc. I went for my favourite broccoli side.