Sweet & Sour Tofu

Sweet & sour sauce

If you’re short of time you can use a vegan shop-bought sweet & sour sauce instead

• 6 tbsp ketchup
• 4 tbsp syrup (eg maple, agave etc)
• 6 tbsp soy sauce
• 6 tbsp rice or cider vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp cornflour

Tofu

If you’re short of time you can use pre-marinated tofu chunks or tofu puffs (found in world food supermarkets) instead

• 450g firm tofu, drained, patted dry and cut into 1″ cubes (you can also use any meat alternative of your choice eg vegan ‘chicken’ or ‘prawns’)
• 1 tsp garlic granules
• 2 tbsp nutritional yeast
• 3 tbsp soy sauce

Curry

If you’re short of time you can use 2 x packets ready-to-use stir fry vegetables instead

• 1 onion, cut into 1″ cubes
• 1 x thumbnail of ginger, grated or finely chopped
• ½ red pepper, cut into chunky bite-sized pieces
• ½ green pepper, cut into chunky bite-sized pieces
• ½ yellow pepper, cut into chunky bite-sized pieces
• 100g baby sweetcorn (optional)
• 2 cloves garlic, finely chopped
• 1 tsp Chinese five spice
• 300g fresh or tinned pineapple chunks, drained and rinsed
• 2 tbsp lime juice

Optional serving suggestions: sprinkling of sesame seeds, fresh coriander, brown rice, vegan Thai crackers (eg Sainsbury’s, Sharwood’s), steamed broccoli, whole wheat noodles, dried pineapple, sprinkling of chilli flakes