Sweet and Sour Tofu Pan with Pineapple and Spring Onion
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g tofu
- 4 tablespoon soy sauce, vegan
- 3 tablespoon cornstarch
- some oil for frying
- 1 bunch spring onion (s)
- 1 glass pineapple in its own juice (350 g)
- 1 clove garlic
- 1 tablespoon apple cider vinegar, vegan
- 1 piece (s) ginger root, 2 cm
- 2 tablespoon cornstarch
- 5 tablespoon water, cold
- 50 g cashew nuts
Print Recipe
Pin Recipe Instructions
- Dice the tofu and pour the soy sauce over it. Let marinate for at least 30 minutes.
- Remove the tofu cubes from the soy sauce, drain thoroughly and dust with 3 tablespoons of cornstarch. Heat the frying oil in a large pan and fry the tofu cubes in it. Take the tofu out of the pan and keep warm.
- Drain the pineapple pieces and collect the juice. Cut the spring onions into fine rings and place in the hot pan with the pineapple pieces. Steam for a few minutes.
- Meanwhile, finely chop the ginger and garlic and mix with the rest of the soy sauce, apple cider vinegar and about 4 tablespoons of pineapple juice. Deglaze the spring onions and the pineapple pieces with this sauce.
- Mix 2 tablespoons of cornstarch with the cold water until lump-free and add to the pan. Heat everything, stirring constantly, until the sauce begins to boil and thickens.
- Finally, sprinkle the cashew nuts on top, add a little soy sauce, pineapple juice or vinegar to taste and serve immediately.
- Basmati rice goes well with it.
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