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Vegan Sweet & Sour Smoked Tofu with Pineapple

A quick aromatic asian stew that will satisfy meat eaters as well as the vegan in your life. Topped with roasted salted cashews and spring onions, its a fresh and balanced weekday meal.


Serves 2


Ingredients:

225g Smoked tofu

300ml Veg stock

80ml Apple cider vinegar

80ml Agave syrup (or honey for non-vegans)

250g Pineapple chunks, fresh or canned

1 Small red pepper, diced

100g sugar snap peas

3 Cloves of garlic, grated or crushed

2 Tbsp tamari or soy sauce

1 Tbsp Sriracha

Pinch of chilli flakes or to taste

1 Tbsp cornstarch

3 Tbsp toasted sesame oil

3 Tbsp seasoned rice flour

100g Cashews

200g Jasmin rice

2 Spring onions, finely sliced, to garnish

Coriander to garnish

Lime, optional


Method:

  1. Preheat the oven to 160C. Bring a pan of around 400ml of salted water to boil and rinse the the rice under cold water.

  2. Combine the grated garlic, vegetable stock, cider vinegar, agave syrup, tamari, Sriracha and chilli flakes in a medium saucepan and bring to a simmer.

  3. Toss the cashews with a little neutral oil, season and roast in the oven, checking after 10 minutes, you want a nice golden colour.

  4. Heat the sesame oil in a frying pan, a medium heat is good. Whilst thats warming, cube the tofu to bite size pieces and toss in the rice flour; this gives a nice crispy outside. Fry gently, turning regularly until golden and crisp.

  5. Mix the cornstarch with a small amount of water and add to the sauce along with the red pepper. cook for 5 minutes to thicken the sauce and then reduce the heat to low.

  6. Cook the rice for 10-15 minutes. whilst thats happening rinse the sugar snaps and steam above the rice for 5 minutes, this keeps them fresher than adding it to the sauce.

  7. To bring it together, add the pineapple, fried tofu and sugar snaps to the sauce and warm through, taste and season. Drain the rice and fork through it to fluff it up and stop it getting sticky. Portion the rice into bowls, spoon over the stew and top with coriander, cashews and spring onions and serve with lime wedges if you like.

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