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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.



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
2 carrots
1 tsp salt
2 tsp white sugar
¾ cup white vinegar
¼ cup white sugar
½ cup warm water


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
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
Combine tomato relish, rice vinegar and soy sauce together in a small bowl. Mix well; set aside
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
Sprinkle sesame seeds to serve. Enjoy!
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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