Vegan sweet and sour tofu stir-fry recipe in 20 minutes!
A perfect weeknight dinner
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 2 |
100 gms Dried tofu skin, store-bought
15 gms Cashew nuts
35 gms Red capsicum, cut into cubes
35 gms Green capsicum, cut into cubes
35 gms Red onion, cut into cubes
10 gms Tomato, cut into cubes
25 gms Celery, finely sliced
50 gms Sweet and sour sauce
5 gms Olive oil
2 gms Garlic, minced
1 gm Thai basil leaves, chopped
Sweet and sour sauce
50 ml of Hot water
35 gms of Cornstarch
100 ml of Sweet chilli sauce
70 ml of Ketchup
70 ml of Sriracha sauce
5 gms of Minced red chilli
5 gms of Salt
40 ml of Lime juice
20 gms Sugar
Soak the dried tofu skin in water for an hour until it becomes soft. Then, remove it from the water and blanch it in boiling water for a minute. Strain it and set aside.
In a pan, fry cashews over a medium flame and set aside. Also, deseed the tomato and cut it into cubes.
To make the sweet and sour sauce, add hot water, cornstarch, sweet chilli sauce, ketchup, sriracha sauce, minced red chilli, salt, lime juice, and sugar to a medium-sized bowl. Mix the ingredients until everything combines. Set aside.
Heat a pan over medium flame and add olive oil. Once the oil is hot, add minced garlic and cook until fragrant. Then, add the soaked tofu skin and stir-fry for 30 seconds.
Add red and green capsicum, onion, and celery. Add the sweet and sour sauce into the pan and cook the mix for five to six minutes.
Transfer the stir-fry to a plate and top it with fried cashews and chopped Thai basil leaves. Serve it with hot, steamed jasmine rice.
Tips
You can store the sweet and sour sauce in the refrigerator for up to a week, and it pairs well with chicken, beef, and fish.
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