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RECIPE-sweet-sour-tofu

Sweet & Sour Tofu

A delicious vegan-friendly dairy-free main for the whole family.

TIP:  A batch of pickled carrots will be more than plenty and will last in the fridge for several weeks.  Keep any leftovers for salads and sandwiches.

RECIPE-sweet-sour-tofu

Ingredients

300g tofu
1/4 cup flour
2 Tbsp olive oil
1 tsp salt
1 cup broad beans, podded
1 red pepper, finely sliced
1 cup Barker's Traditional Tomato Relish
3 Tbsp rice vinegar
1 Tbsp soy sauce
1 cup pickled carrots
sesame seeds, to serve
PICKLED CARROTS
2 carrots
1 tsp salt
2 tsp white sugar
¾ cup white vinegar
¼ cup white sugar
½ cup warm water

Instructions

1
Cut tofu into small cubes then drain on a paper towel. Dust with flour then in a heated fry pan with oil, fry until golden brown. Turn after 5 minutes and cook for another 5 mins. Repeat in batches if necessary until tofu is cooked
2
Bring a saucepan of salted water to a simmer then blanch broad beans for approx 5 minutes. Remove from heat, rinse under cold water, then drain. Set aside
3
Combine tomato relish, rice vinegar and soy sauce together in a small bowl. Mix well; set aside
4
Add blanched broad beans, red pepper and pickled carrots to frypan with tofu, then pour in sauce. Stir until well coated and heated through, approx 4-5 minutes
5
Sprinkle sesame seeds to serve. Enjoy!
6
To make pickled carrots, peel carrots, top and tail the ends, then slice into fine matchstick sized strips (julienne). Sprinkle with salt and sugar; massage with your hands for a few minutes then set aside for 15 mins. After which time, squeeze off any excess liquid, rinse well under cold water and drain. Make a brine using white vinegar, sugar and warm water; mix well to dissolve.  Chill and marinate carrots for one hour.

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