This is a childhood favourite. An Anglicised Chinese dish usually full of battered bits of meat. This Vegan version is much healthier but still super tasty!
Start your rice, instructions here if you need them.
Cut tofu into bite sized pieces and brown in a dry tefal pan, put off to the side.
Cook your veggies in the same pan, I used;
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 small can pineapple pieces
- handful mushrooms, quartered
- 1 tomato, chopped
- handful sliced rainbow chard
I use a little cooking wine instead of oil to keep the fat content down.
For the Sweet & Sour sauce;
- 100ml water
- 50 ml vinegar (can use rice or cider)
- juice from pineapple can
- 1 tablespoon ketchup
- 2 tablespoons brown sugar
- 2 tablespoons corn flour
Mix water, vinegar, juice, ketchup & brown sugar in a small sauce pan. Bring to a boil. Mix corn flour into a paste with a little water and add it in to the pan. Turn down to low and leave on the heat until ready to serve.
