Sweet and sour tofu with pineapple

Sweet and sour tofu with pineapple: crispy tofu, fresh pineapple, red pepper and a glossy sauce made with soy sauce, maple syrup and white wine vinegar.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 450 kcal per serving
• Protein: 30 g
• Fat: 20 g
• Carbs: 50 g

Ingredients

• 400 g firm tofu
• 1 small pineapple
• 2 tbsp maple syrup
• 1 tbsp white wine vinegar
• 1 tbsp cornflour
• 2 tbsp sesame oil
• 1 red pepper
• 2 tbsp light soy sauce

Method

You’ll need: oven · frying pan · wok · chopping board · knife · wooden spoon

1. Press the tofu well and cut it into pieces. Trim and dice the pepper; peel the pineapple, remove the core and cut the flesh into chunks.
2. Toss the tofu with the sesame oil and soy sauce. Bake in the oven at 200 °C (180 °C fan) for 20–25 min, until golden brown on the outside and firmer.
3. For the sauce, stir the maple syrup, white wine vinegar, soy sauce, warm water and cornflour until smooth. Make sure there are no lumps left.
4. Fry the pepper and pineapple in a wok or large frying pan. Add the baked tofu and toss briefly.
5. Pour in the sauce and bring everything to the boil once. Stir until the sauce turns glossy and lightly coats the vegetables and tofu.
6. Serve hot, ideally straight from the wok. Rice or steamed broccoli goes well with it.

Good to know

When it needs to be quick but still taste like a proper meal, this dish is a good choice. Juicy and full of flavour, with fresh sweetness and a pleasant tang.

Swaps

Maple syrup → date paste (also provides a little fibre) White wine vinegar → cider vinegar (milder flavour) Cornflour → tapioca starch (similar thickening) Sesame oil → avocado oil (more heat-stable for frying)

Allergens

Contains soya, sesame and gluten (soy sauce); tamari is a gluten-free alternative. Usually fine for children if the acidity is kept mild. In pregnancy, heat the tofu right through and use freshly prepared pineapple.

Dairy-free recipes