9min 4 ppl
Vegan Thai Sweet and Sour Vegetables
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 8 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 11g
Carbs 36g
Fats 11g
About this dish
A vegetable-forward, fully plant-based sweet and sour: crisp-fried tofu and carrots joining peppers, onion, cucumber and pineapple in a glossy ketchup and rice vinegar sauce.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Carrotssliced on the diagonal2
- Onioncut into wedges1
- Green Bell Peppercut into chunks1
- red bell peppercut into chunks1
- Cucumbercut into chunks1
- Pineapplecut into chunks200 g
- Garlic clovesminced3
Plant Proteins
- Firm tofucut into cubes200 g
Dried Goods
- Cornflour30 g
- Palm sugar20 g
Oils & Condiments
- Vegetable Oil60 ml
- ketchup40 g
- Rice vinegar30 ml
- Light soy sauce15 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Cut the tofu into cubes and toss in half the cornflour to coat.
Approx. 6 minutes
2
Chop the onion, peppers, cucumber and carrots into bite-sized pieces, and mince the garlic.
Approx. 12 minutes
3
Heat the vegetable oil in a wok and fry the tofu for 6 minutes until golden and crisp, then set aside.
Approx. 8 minutes
4
Add the garlic to the wok and stir-fry for 30 seconds until fragrant.
Approx. 2 minutes
5
Add the onion, peppers and carrots and stir-fry for 4 minutes until just tender.
Approx. 5 minutes
6
Stir in the ketchup, rice vinegar, palm sugar and light soy sauce and bring to a simmer.
Approx. 3 minutes
7
Mix the remaining cornflour with a little water and stir it into the sauce to thicken.
Approx. 3 minutes
8
Return the tofu to the wok with the pineapple and cucumber and toss for 2 minutes until everything is coated and heated through.
Approx. 4 minutes
