Sweet and Sour Tofu and Broccoli

“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)


serves 4

  • 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.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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