Sweet & Sour Tofu with Vegetables

Ingredients (Serves 4)

3 tbsp. olive oil

14 oz. (400g) block extra firm tofu, pressed, cut into cubes

5 cloves garlic minced­­­

1 tsp. ginger, grated

1 onion, diced

8 white button mushrooms, quartered

2 red bell peppers, cubed

1 head broccoli, florets

⅓ cup (55g) pineapple, chunks

3 baby bok choy, trimmed, and chopped

4 green onions, sliced

2½ cups (500g) cooked brown rice to serve

Sauce

¼ cup (60ml) lemon juice

¼ cup (60ml) tamari

2 tbsp. coconut sugar

2 tsp. chili sauce

2 tsp. cornstarch

4 tbsp. water

recipe

Heat 1½ tablespoons of olive oil in a pot over a medium heat and gently sauté the cubes of tofu, mixing frequently until lightly golden on all sides. Remove the tofu from the pot and set aside.

Add the remaining olive oil to the pot and cook the garlic and ginger until fragrant. Now add the onions, mushrooms, bell peppers and broccoli, and toss to combine. Sauté gently until all the vegetables are cooked and tender.

Meanwhile, whisk all the sauce ingredients together in a small bowl until well combined.

Add the pan-fried tofu back into the pot with the vegetables. Then add the sauce and mix well until coated. Continue to cook for a few minutes and then add the pineapple and bok choy.

Mix gently on a medium-low heat until the sauce starts to thicken. Turn off the heat and add the green onions. Toss together and serve hot, with a side of cooked brown rice.