Recipe: Sweet and Sour Tofu
The vegetarian diet is going OK except I’m craving steak like crazy. Two more days!
Sweet and sour tofu
Serves 3
300 g Nigari/extra firm tofu, sliced into thick batons
1 tsp low sodium soy sauce (I used Kikkoman)
Thumb size ginger, minced
2 cloves garlic, minced
Half red capsicum, sliced into strips
Half green capsicum, sliced into strips
Half of a brown onion, sliced
1 small can (225 g) tinned pineapple in juice – drain and reserve 2 tbsp of juice
1 tsp cornstarch mixed with 2 tbsp water (optional)
Sauce ingredients:
1 tbsp chilli sauce, preferably low sodium
3 tbsp low sodium tomato sauce (I use Heinz no added salt tomato ketchup)
¼ cup water
Mix together tofu and soy sauce in a bowl, being careful not to break tofu. Let marinate for about 15 minutes.
Heat 1 tsp of oil in a wok over medium-high heat. Stir fry tofu until nicely browned, set aside.
Add another 2 tsp of oil to wok. Fry ginger and garlic until fragrant. Add capsicum and onion, stir fry until vegetables are tender. Add tofu, sauce ingredients, pineapple pieces and reserved pineapple juice. Bring to a simmer. Add cornstarch slurry if you like the sauce thicker. Simmer for a further few minutes until sauce thickens and tofu is heated through. Serve with rice.
Nutritional information per serve
Approx. sodium count: 245 mg
Approx. calories: 298
Notes:
I didn’t use low sodium chilli sauce, which adds about 100 mg of sodium per serve (ouch). To make this dish even lower in sodium, use a teaspoon of chilli paste instead of chilli sauce.
