“Xin Nian Kuai Le” or Happy Chinese New Year! Since the Year of the Snake starts on a sunday this year, it gave us the theme for our family sunday lunch – especially since I’d found some allergy friendly fortune cookies to add to the excitement.
This is by no means an authentic recipe – just my version of sweet and sour crispy tofu and broccoli. It would probably be lovely served with rice but we opted for noodles (tossed in a little of the sauce) for added good luck. Some extra seasoning with slices of red chilli and spring onion was a welcome addition for a bit of extra bite and colour.
Sweet and Sour Tofu and Broccoli (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
- 1 pack of firm tofu, drained, dried and cut into small pieces
- 1 head of broccoli, cut into bite sized florets
- 3-4 tbsps cornflour (cornstarch)
- sunflower oil, to fry
- 4 tbsps tomato ketchup
- 3 tbsps soy sauce
- 2 tbsps balsamic vinegar
- 1 tsp lemon juice
- 2 tbsps soft brown sugar
- 1 tbsps syrup
- 1 orange pepper, sliced
- 1/2 red onion, finely sliced
- 1 clove of garlic, chopped
– Combine the ketchup, soy sauce, balsamic, lemon juice, sugar and syrup. Set aside.
– Heat the oil in a large frying pan.
– Cube the tofu and coat in cornflour. Cook in batches in the oil until golden and crispy all over (don’t overcrowd the pan as the tofu tends to stick together!)
– Remove and drain on kitchen paper.
– Wipe out the pan.
– Blanch the broccoli in boiling water for 3-5 minutes, set aside to dry.
– Fry the onion and pepper in 1 tbsp of sunflower oil until starting to turn brown.
– Add the garlic and stir until fragrant
– Add the broccoli and tofu and toss to combine all the ingredients.
– Pour over most of the sauce and stir over the heat until all nicely coated and warmed through.
– Serve over rice or noodles.