Yum, yum, yum! 🔥🍛🔥
This Asian meal was a bit of a hassle, not as easy as the last recipe BUT that’s also because we’ve been mixing two recipes 🤣
The kitchen was a complete mess, there was mixing, frying, roasting, chopping going on at about the same time 😥 but in the end the meal turned out to be so tasty that we’re sure we’re going to have it again very, very soon 😁
Here’s how it can end up in your tummies.
For the sweet and sour sauce you will need:
- 1 cup pineapple juice;
- 2 tsp soy sauce;
- 1/2 cup tomato sauce;
- 4 tbsp Apple Cider Vinegar;
- 4 tbsp sugar/agave syrup;
- 4 tsp corn starch;
For the crisp tofu:
- 1 package extra-firm tofu, cubed;
- ½ cup flour;
- 2 tbsp cornstarch;
- 1 tsp garlic powder;
- 1 tsp onion powder;
- 1 tsp salt;
- ½ tsp chilly pepper flakes;
- 1/2 cup carbonated water;
- 2 tbs sesame seeds (optional);
For the veggies:
- 2 bell peppers (red and yellow);
- 1 cup broccoli florets;
- 1 cup pineapple chunks;
- 1 cup cauliflower florets;
- 1 red onion (cubed);
- 1 cup baby corn (optional);
- 4 tbsp olive oil (2 for roasting the veggies, 2 for the stir-fry);
- 2 tsp chilly flakes;
- 2 tsp agave syrup;
- salt and pepper.
First, pre-heat the oven. Then, place the cauliflower and broccoli on a tray, pour the olive oil, season with salt and pepper and let them roast for about 15-20 min. In a bowl, mix the pineapple chunks with the agave syrup and add them to the same tray, in the oven, for 10 min. Put the veggies aside once they’re done.
In a bowl, whisk 1/4 cup flour, cornstarch, garlic powder, onion powder, salt and chilly flakes. Place the remaining flour in a separate bowl. Heat a few tbsp of oil in a pan and whisk the carbonated water in the flour mixture.
Dip each tofu cube first in the plain flour, to coat, then dip in the flour-carbonated water batter. Drop the battered tofu cubes into the hot oil (carefully!) and let fry until golden-brown, about 2-3 min.
In a separate bowl, mix well all the sauce ingredients making sure there are no lumps.
Add oil to a wok, let it sit for 20 sec then add the red onion and cook it until it’s starting to caramelize.
Add the bell peppers, fry them for a few minutes then add the sweet and sour sauce. Allow the sauce to thicken a bit (should take about 5 min).
Add the cauliflower, broccoli, and pineapple to the mix, stir well and let it cook for about 5-7 minutes (don’t forget to stir every few minutes so it doesn’t stick).
Aaaand that’s it. Sprinkle some sesame seeds over the tofu when you serve it.
You can have the tofu and veggies either with Jasmin rice (yum, yum!) or with rice noodles.