Sweet and Sour, Crispy Baked Tofu

Just the most flavoursome, nutritious bowl of food! Pair it with rice or
noodles, or eat it neat – it will satisfy those taste buds any which way!

Servings: 4

Author:

Prep Time
40 minutes

Cook Time
30 minutes

Total Time
1 hour, 10 minutes

Main Course

Chinese

Tofu panko sweetandsour

Instructions

1 Cut the pressed tofu into 2cm cubes.
2 Dip the cubes into the cornflour/plain flour mix, then the beaten egg or sweet
chilli sauce, and finally the panko breadcrumbs
3 Once all the cubes are ready, transfer to foil (that has been sprayed with a
film of oil) and then put into an oven at 180°C (fan) for 15-20 minutes. Set
aside
4 While the tofu is baking, you can get on with the sauce. Put all the contents
for the sauce into one bowl and stir until everything is dissolved.
5 In a wok, add the rapeseed oil followed by the red onion, garlic and ginger.
After a minute add the peppers, courgettes, mushrooms and broccoli.
6 Once the vegetables have been sautéing for 5 minutes, add the sweet and sour
sauce and stir in. It is important to taste the sauce after a few minutes
because it may need more or less vinegar or sugar. If more sugar is needed, you
can either add the syrup from the pineapple tin (if using) OR palm/brown sugar.
Season with salt if needed.
7 Add the cornflour slurry to the mix and keep stirring – the sauce will now
thicken slightly. If using pineapple, add it now. Also add the chilli/chilli
flakes.
8 After 10 minutes, your sauce should be done. You can now choose to add the tofu
to the sauce and mix in, OR serve the vegetables and sauce over some
rice/noodles, with the tofu chunks placed on top so that they retain their
crunch.
9 Enjoy!