Sweet And Sour X

Serves 4.
Serve with rice or Chinese noodles.


For The Main Part:

For The Sauce:


  1. Press the tofu: open the pack(s) of tofu and drain off the water, wrap the block(s) of tofu in a clean tea towel or several layers of kitchen paper, place on a plate and put a chopping board on top, then put something heavy, such as tins or books, on top of the chopping board; leave for half an hour.
  2. Mix together all the ingredients for the sauce except the cornflour/water mixture.
  3. After the tofu has been pressed, take the now soggy tea towel/paper off it and discard any water left on the plate.
  4. Chop the tofu into bite-size pieces.
  5. Place the tofu into a large shallow dish in one layer and pour the sauce over the top, making sure each piece of tofu is coated; leave to marinade for as long as you can, at least half an hour. Omit this step if you are using chicken.
  6. If you are using broccoli, baby corn or mangetout, put them in a large serving dish with 2 tbsp water, cover the dish with clingfilm and pierce it; microwave on high power for 7 minutes, giving them another minute or two if they arenít tender enough for your liking; drain and leave in the hot serving dish they were cooked in.
  7. Heat 1 tbsp of oil in a frying pan and then add the mushroom slices.
  8. Season, then cook for 5-10 minutes, until they are properly browned.
  9. If you are using the red, yellow or orange pepper, add them to the mushrooms and continue to cook just for long enough to heat them through.
  10. Add the vegetables to the existing serving dish full of vegetables and mix the lot together.
  11. Remove the tofu from the marinade using a slotted spoon and put it in a sieve over a bowl to drain, then pour the marinade into a small saucepan.
  12. Heat the marinade until it starts to boil, then, while stirring briskly, slowly pour in the cornflour/water mixture and the sauce will thicken almost immediately; add any of the marinade that has dripped from the tofu in the sieve.
  13. The sauce should be thick enough to stick to the vegetables; if it is too thin, add more cornflour mixed with water; if it is too thick, just add a couple tbsp of water.
  14. Pour the sauce over the vegetables and briefly stir to coat them all.
  15. Gently toss the tofu with 2 tbsp cornflour; as the tofu is damp, this will give it a gummy coating.
  16. Heat the other tbsp of oil in a frying pan on a high heat.
  17. When the oil is hot, add the tofu (or the chopped chicken thigh fillets) in a single layer.
  18. Cook for a few minutes without turning, until amber-brown, then turn over to brown on the other side; keep turning until browned all over.
  19. Once nicely browned, pile the them on top of the vegetables.
  20. Serve with rice or Chinese noodles.

Back to Meades Family Homepage