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Tofoo Sweet and Sour

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 20 mins
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Ingredients

  1. 280g Naked Tofoo
  2. 2 cups cooked brown rice
  3. 1 cup spinach
  4. ¾ cup tinned pineapple chunks
  5. 2 small carrots – grated
  6. ½ onion – finely chopped
  7. ¼ red pepper – thinly sliced
  8. ¼ green pepper – thinly sliced
  9. Flax seeds
  10. Chives
For the Sweet and Sour Sauce
  1. 1/3 cup pineapple juice
  2. 1/3 cup cold water
  3. 6 tbsp raw cane sugar
  4. 6 tbsp red wine vinegar
  5. 4 tbsp tomato puree
  6. 4 tbsp cornflour
  7. 2 tbsp soy sauce
  8. 2 tsp garlic granules
  9. 2 tsp grated ginger
  10. 2 tsp paprika
  11. 2 tsp chilli powder (optional)

Get started

  1. Dissolve the cornflour in 2 tbsp water in a bowl.
  2. Whisk the rest of the sauce ingredients in a pan, add the cornflour and mix. Simmer gently for 5-10 minutes until thickened.
  3. Cube the Tofoo.
  4. Add the Tofoo into a non-stick frying pan and fry over a medium-high heat for 5 minutes until golden.
  5. Reduce the heat, add the pineapple and vegetables apart from the spinach and stir fry for a further 5 minutes.
  6. Stir in the sauce and spinach and heat through for 2 minutes.
  7. Serve in two dishes with the brown rice and sprinkle over the flax seeds and chives.
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