Prep 20 m
Cook 10m


    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

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Ingredient Substitution Guide


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.


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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