Sweet & Sour Tofu
3 cloves garlic, crushed
3 chillis, sliced
1 onion, sliced (about 115g)
10ml macadamia oil
70g each red & green pepper, cut into squares
1/4 pack tofu
100ml pineapple juice
2 tablespoons soy sauce
35g sweet chili sauce
10g tomato puree
25g sugar
1 thumb ginger, grated
35ml white vinegar
10g cornflour
75g pineapple chunks
Wrap the tofu in several thicknesses of paper towel and cover with a plate. Weight the plate with a couple of cans and leave the tofu to stand for 30 mins or so, to press as much water from it as possible.
Spray a non-stick skillet with a little flavourless oil and fry the tofu on either side until browned. Cut into cubes and reserve.
Saute the garlic, chillis and onions in oil until softened. Add the peppers and cook until the peppers are starting to soften. Add the tofu and stir to combine.
Mix together the juice, soy sauce, chilli sauce, tomato puree, sugar, ginger, vinegar and cornflour. Beat well to get rid of any lumps and pour the sauce mixture into the pan with the veggies and tofu.
Bring to the boil, reduce heat and simmer until thickened. Stir in the pineapple chunks and serve.
Nutrition Data
Calories (kcal) 538.0
Carbohydrate (g) 81.9
Protein (g) 19.4
Fat (g) 15.6
Fibre (g) 6.5
3 cloves garlic, crushed
3 chillis, sliced
1 onion, sliced (about 115g)
10ml macadamia oil
70g each red & green pepper, cut into squares
1/4 pack tofu
100ml pineapple juice
2 tablespoons soy sauce
35g sweet chili sauce
10g tomato puree
25g sugar
1 thumb ginger, grated
35ml white vinegar
10g cornflour
75g pineapple chunks
Wrap the tofu in several thicknesses of paper towel and cover with a plate. Weight the plate with a couple of cans and leave the tofu to stand for 30 mins or so, to press as much water from it as possible.
Spray a non-stick skillet with a little flavourless oil and fry the tofu on either side until browned. Cut into cubes and reserve.
Saute the garlic, chillis and onions in oil until softened. Add the peppers and cook until the peppers are starting to soften. Add the tofu and stir to combine.
Mix together the juice, soy sauce, chilli sauce, tomato puree, sugar, ginger, vinegar and cornflour. Beat well to get rid of any lumps and pour the sauce mixture into the pan with the veggies and tofu.
Bring to the boil, reduce heat and simmer until thickened. Stir in the pineapple chunks and serve.
Nutrition Data
Calories (kcal) 538.0
Carbohydrate (g) 81.9
Protein (g) 19.4
Fat (g) 15.6
Fibre (g) 6.5
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