Discover the perfect weeknight dinner with this vegan sweet and sour tofu stir-fry recipe by Chef Luu Van Cong, featured in Gulf News. This delightful dish comes together in just 20 minutes, making it an ideal choice for a quick and healthy meal.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 2
Ingredients:
- 100 grams dried tofu skin, store-bought
- 15 grams cashew nuts
- 35 grams red capsicum, cut into cubes
- 35 grams green capsicum, cut into cubes
- 35 grams red onion, cut into cubes
- 10 grams tomato, cut into cubes
- 25 grams celery, finely sliced
- 50 grams sweet and sour sauce
- 5 grams olive oil
- 2 grams garlic, minced
- 1 gram Thai basil leaves, chopped
For the Sweet and Sour Sauce:
- 50 ml hot water
- 35 grams cornstarch
- 100 ml sweet chili sauce
- 70 ml ketchup
- 70 ml Sriracha sauce
- 5 grams minced red chili
- 5 grams salt
- 40 ml lime juice
- 20 grams sugar
Instructions:
- Soak the dried tofu skin in water for an hour until it softens. Remove it from the water and blanch it in boiling water for one minute. Strain and set aside.
- In a pan, fry the cashews over medium heat and set aside. Deseed and cube the tomato.
- To prepare the sweet and sour sauce, combine hot water, cornstarch, sweet chili sauce, ketchup, Sriracha sauce, minced red chili, salt, lime juice, and sugar in a medium bowl. Mix well and set aside.
- Heat a pan over medium heat and add olive oil. Once hot, add minced garlic and cook until fragrant. Add the soaked tofu skin and stir-fry for 30 seconds.
- Add the red and green capsicum, onion, and celery. Pour in the sweet and sour sauce and cook for five to six minutes.
- Transfer the stir-fry to a plate, top with fried cashews and chopped Thai basil leaves. Serve with hot, steamed jasmine rice.
Tips: You can store the sweet and sour sauce in the refrigerator for up to a week. It also pairs well with chicken, beef, and fish.