Crispy Tofu With Sweet & Sour Peppers & Pineapple 

Ideal for a vegan mid-week supper

Us Brits have an enduring love affair with sweet and sour Chinese-inspired dishes. That sweet and sour’ element comes together fabulously in this recipe for crispy tofu with sweet and sour peppers and pineapple.

Packed with veggies, this delicious vegan recipe courtesy of Del Monte®, is a guaranteed crowdpleaser that it hits all the right notes; think savoury and crunchy, sweet and tangy. Let’s dive in…

Equipment

• Mixing bowl
• Large non-stick frying pan

Ingredients

For The Sauce

• 4 tbsp soy sauce
• 6 tbsp Del Monte® Pineapple juice from the can of Del Monte® Pineapple Chunks inJuice mentioned in the main ingredient list below)
• 3 tbsp tomato puree
• 4 tbsp rice vinegar
• 3 tbsp sugar
• 2 cloves garlic crushed or finely grated
• dried chilli flakes a pinch for taste

Tofu & Vegetables

• 280 g extra-firm tofu
• 2 tbsp cornflour
• salt and pepper
• 2 tbsp vegetable oil
• 435 g Del Monte® Pineapple Chunks in Juice (1 can) drained, juice reserved
• 1 yellow pepper thinly sliced
• 1 red pepper thinly sliced
• spring onions thinly sliced, to serve

Method

1. Mix the sauce ingredients together thoroughly and set aside.
2. Cut the block of tofu into small cubes. Put in a mixing bowl and sprinkle over the cornflour and plenty of salt and pepper. Toss together with your hands so that the tofu is coated in the cornflour.
3. Heat the oil in a large non-stick frying pan over a fairly high heat. Add the tofu and cook for about 6 minutes, tossing now and again, or until golden and crisp. Remove from the pan with a spatula, leaving the oil in the pan, and put on kitchen paper to drain.
4. Keeping the pan over a medium-high heat, add the pineapple chunks. Let them cook for 3-4 minutes, tossing once or twice, so they start to take on some colour.
5. Add the sliced peppers and cook for another 5 minutes or so, stirring or tossing now and again, until softened. Tip the sauce into the pan and stir with the pineapple and pepper. Cook for a couple of minutes so that the sauce is bubbling and reduced but not cooked away to nothing.
6. Spoon rice into 3-4 bowls. Divide the peppers and pineapple between the bowls, then add the crispy tofu. Sprinkle with thinly sliced spring onion and serve.