Some of the most popular of all Asian meals, sweet and sours are incredibly easy to cook and very versatile. If the vegetables I've used aren't easily available or to your liking, simply substitute them with ones that you prefer. If you're a busy person who's always in a hurry, this recipe is also relatively quick to make. For a filling, wholesome and complete meal that the whole family will enjoy, serve with rice or noodles.
Ingredients 1 500 gram block of tofu
1 x 400 gram can of pineapple pieces in natural juice
1 small broccoli
4 sticks of celery
1 large green capsicum
1 large red capsicum
2 medium carrots
2 x 400 gram cans of tomato puree
1/4 cup of apple cider vinegar
Juice from 1 lemon
1 tbsp soya sauce
5 tbsp cooking oil
1 tsp ginger
Half tsp crushed chilli
Half a tsp asafoetida (also known as hing)
One third of a cup brown sugar
A bunch of fresh coriander
Salt, to taste
Optional: A small amount of sifted cornflour, if you'd like to thicken the sauce.
Wash the vegetables and chop into small, bite-sized pieces. I generally julienne the carrots and capsicum to provide a more oriental appearance. Put the vegetable pieces aside until required.
Chop the tofu into small bite-sized pieces and put aside.
Heat the oil in a wok, and add the ginger and chilli.
When they're lightly browned, add the tofu and asafoetida and saute, stirring constantly.
When the tofu is lightly browned, the vegetable pieces can be added and stirred in. Cook over a medium high heat, stirring regularly. If required, add a small amount of water.
When the vegetables are almost cooked, add the tomato puree, pineapple pieces (and juice), lemon juice, apple cider vinegar, soya sauce, brown sugar and salt.
Continue cooking on a medium heat. To create a thinner sauce, add a small amount of water or to thicken it up gradually add sifted cornflour, stirring constantly.
As the sweet and sour cooks, chop up the fresh coriander finely.
Keep cooking the mixture until the vegetables are cooked, but firm.
Remove from heat.
Stir in the finely chopped coriander, saving a small amount to sprinkle on top, after it's been served onto plates.
Your sweet and sour is now ready. Served with wholemeal rice or noodles, it's a tasty, nutritious meal that the whole family will love.