Sweet & Sour Tofu

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Serves 3-4

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.

PICKLED CARROTS: 2 carrots, 1 tsp salt, 2 tsp white sugar, 3/4 cup white vinegar, 1/4 cup white sugar, 1/2 cup warm water

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.

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 Anathoth Farm Tomato Relish
  • 3 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 cup pickled carrots
  • sesame seeds, to serve

METHOD

  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!
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