Marinate tofu 1 hour
Prep time 30 min
This gluten-free, sweet & sour tofu recipe cooks very well in an electric frypan. This dish can be prepared ahead – tofu can be marinated in the fridge all day or even overnight. The peppers and carrots can be cut ready and kept in fridge with pineapple chunks. It takes only about 15–20 minutes to cook the actual dish.
Serve with rice.
1 × 300g block firm tofu – we recommend Macro Tofu from Countdown
2 Tablespoons oil
2 green peppers
1 × 400g tin pineapple chunks
Dressing / Sauce:
1 teaspoon ground ginger
1 cup soya sauce
1 cup cider vinegar (or lemon juice)
1 cup tomato puree
1 Tablespoon cornflour
pineapple juice from tin of pineapple chunks
- Cut tofu into cubes (approximately 2cm). Mix marinade ingredients together well and put in suitable container with tofu cubes to marinate for 1 hour (minimum).
- Slice the green peppers, cut the carrots into matchsticks and the tomatoes into wedges.
- Sauté the peppers and carrots until almost soft then add the tofu in the marinade.
- Simmer gently until sauce thickens, then add the tomato wedges and pineapple chunks. Heat through and serve.