Crispy Tofu Sweet ‘n’ Sour with Brown Rice

Coeliac friendly: Gluten free (NO wheat, barley or rye)

Vegetarian and Vegan friendly

This recipe is cheap, easy and packed full of flavour. A healthy take on a classic takeaway that also happens to be gluten, meat and dairy free!

This would be a perfect quick dinner for Coeliacs and Chinese food lovers alike.

We swapped bog standard white rice for its healthier and arguably tastier brother, brown rice, but feel free to swap this for alternative grains like quinoa (for a protein rich meal) or soba noodles (but if you are coeliac make sure to read the label as some soba noodles may contain wheat flour as well as buckwheat).

(For the original recipe see @rhitrition)

Ingredients

For the tofu marinade

  • 1pack of organic firm tofu
  • 1tbsp tamari (gluten free soy sauce)
  • 1tbsp olive oil
  • 1tsp curry powder
  • 2tsp Chinese five spice
  • 2 cloves crushed garlic
  • 1 tbsp cornflour

For the Sweet ‘n’ Sour

  • 1tbsp olive oil
  • ½ onion diced
  • 1 red chilli
  • 1 red pepper, diced
  • 1 small carrot, diced
  • 1 spring onion, chopped
  • 1tbsp tomato puree
  • 1tbsp maple syrup
  • 1tbsp apple cider vinegar
  • 100ml water
  • 1tbsp  cornflour

To serve: Brown rice, sesame seeds, extra spring onion

  1. Preheat the oven to 180°C, and line a baking tray with parchment
  2. Drain your tofu well: wrap in paper or a clean tea-towel, and place under and heavy book/plate for at least 15 minutes
  3. Meanwhile, mix your marinade in a bowl: olive, oil, tamari, curry powder, 5 spice, garlic and cornflour
  4. Chop the drained tofu into small cubes
  5. Pour the tofu cubes into the marinade and toss to coat
  6. Lay the tofu on the baking sheet and bake in the oven for around 20 minutes, until golden brown and lightly crispy
  7. Meanwhile, make the sauce. In a wok or large pan, fry the onion and chilli in oil for 2 minutes. Add the pepper and carrot and stir fry for 5 minutes until starting to soften, stirring continuously. Add in the spring onion and fry for a further 3 minutes. Squeeze in the tomato puree and stir.
  8. Next, pour in all the wet sauce ingredients (maple syrup, cider vinegar, tamari and water)
  9. Add the cornflour, and stir for 2 minutes to thicken. Pour in the baked tofu and coat.

Serve with brown rice and top with sesame seeds and coriander

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