Sweet & Sour Tofu Stir-fry

Ingredients

Serves 4

  • 1/4 cup brown sugar
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon soy sauce
  • 1/2 cup pineapple juice
  • 1 tablespoon cornflour
  • 2 tablespoons peanut oil
  • 1 medium onion, sliced
  • 110 g (1 cup) green beans, halved
  • 1 red capsicum, cut into strips
  • 200 g fresh baby corn, sliced lengthways
  • 3 heads bok choy, chopped
  • 375 g tofu, diced in 1 cm pieces
  • 2 teaspoons sesame oil
  • Rice, to serve

Directions

20 mins to prep

15 mins to cook

  1. Step 1

    Place sugar, vinegar, salt, soy sauce and pineapple juice in a small saucepan over a high heat. Bring to boil and then reduce to low.

  2. Step 2

    In a small glass combine cornflour with 1 tablespoon water. Stir until smooth and pour into sweet and sour sauce. Heat for a further 2 minutes or until mixture boils and thickens. Remove from heat and set aside.

  3. Step 3

    Pour peanut oil into a large wok and place over a high heat. After 30 seconds add onion, green beans, capsicum, corn and bok choy. Toss regularly cooking for 1 minute and add in the tofu and sesame oil. Toss for a further 2 minutes then pour in sweet and sour sauce. Swirl around in wok for a further 30 seconds until well combined, before transferring to a serving dish.

  4. Step 4

    Serve immediately alongside rice.