Sweet & Sour Tofu

Recipe Description:

Sweet & sour isn’t so much a recipe as an entire flavour balance philosophy, rumored to have originated in the form of a lightly sugared vinegar dipping sauce from Hunan province, China. The iconic takeaway favourite, though, has Cantonese roots, probably the only Chinese region where cooks traditionally reduce sweet & sour sauces to a glaze in the wok rather than serve them alongside or on top of the main event. With our sweet & sour, we’ve tried to balance out the delicacy of ginger, edamame and our other fresh ingredients with the fruity, sticky vinegar kick so beloved of British palates. Truly a bridge between cultures!

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins

    Nutritional Information:

    Per serving: Energy (kcal) 527 Fat 14g of which saturates 2g Carbohydrates 62g of which sugars 23g Protein 28g Salt 1.54

    Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


    For 2 (For 4)

    Red Pepper: 1 each (2 each)

    Tofu: 1 blocks (2 blocks)

    Jasmine Rice: 1 bag (2 bags)

    Crushed Ginger: 2 sachets (4 sachets)

    Cashew Nuts: 1 bag (2 bags)

    Tomato Puree: 1 can (2 cans)

    Pineapple Chunks: 1 can (2 cans)

    Soy Sauce: 1 pod (2 pods)

    Cider Vinegar: 1 pod (2 pods)

    Palm Sugar: 2 pods (4 pods)

    Cornflour: 1 pod (2 pods)

    Edamame beans: 1 bag (2 bags)

    Sesame Oil: 1 pod (2 pods)