Mains, Vegan, Vegetarian
Crispy Sweet and Sour Tofu
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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Cooking method:
Ninja Foodi MAX Multi-Cooker OP500
- Prep Time: 15 mins
- Total time: 41 mins
- Skill Easy
- Serves 4 people
Crispy Sweet and Sour Tofu
Learn how to make this no fuss Crispy Sweet and Sour Tofu. Made with healthier ingredients than your beloved takeaway but without skimping on flavour.
Utensils required
Ingredients
For the crispy tofu
- 320g extra firm tofu
- 80g arrowroot flour
- Pinch sea salt
- 2 tbsp rapeseed oil
For the sweet and sour
- 250ml pineapple juice
- 95ml rice vinegar
- 115g coconut sugar
- 3 tbsp soy sauce or 2 tbsp gluten-free tamari sauce
- 3 tbsp tomato paste
- 2" piece fresh root ginger (peeled and sliced)
- ½ tsp Chinese five spice or 8 Chinese star anise
- ¼ tsp garlic granules
- 1 x 400g tinned pineapple chunks (drained)
- 1 onion (sliced into chunks)
- 1 medium carrot (peeled, sliced)
- ½ large red pepper (chopped)
- ½ large green pepper (chopped)
- ½ large yellow pepper (chopped)
- 1 Juice of lemon
Cooking mode
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Method
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Step 1
Drain the blocks of tofu and pat as dry as possible. Cut into 2cm cubes. Toss the tofu in the arrowroot flour and sea salt until full coated. Dust off the excess and move to another bowl, toss in the rapeseed oil then transfer back to the flour and toss again until all of the flour coats the tofu.
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Step 2
Place the tofu into the crisper basket and insert into the cooking pot. Close the lid then select AIR CRISP, set the temperature to 200°C, and time to 15 minutes. Select START/STOP to begin cooking. Check the tofu after 10 minutes. If it is crisp and golden remove from the unit, if not cook for a further 3 to 5 minutes. There will still be some white patches on the tofu – do not worry this will be incorporated into the sauce to thicken at the end.
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Step 3
Remove the crisper basket and set to one side then wipe out the cooking pot carefully. Add the pineapple juice, rice vinegar, coconut sugar, soy sauce, tomato paste, root ginger, five spice, and garlic granules to the cooking pot. Select SEAR/SAUTÉ and set the temperature to MD. Bring to a boil then reduce the temperature to LO:MD and simmer for 7 minutes. Carefully remove the ginger slices and leave to cool.
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Step 4
Add the vegetables and increase the temperature to MD:HI, cook for a further 7 minutes, stirring occasionally. Whilst the vegetables are cooking finely slice the root ginger. This can either be added back to the sauce or used as a garnish at the end of cooking.
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Step 5
Reduce the temperature to MD and add the crispy tofu, cooking for 2 minutes stirring frequently until the sauce has thickened. Add a little lemon juice at a time until you reach your desired taste. Select START/STOP to stop cooking and remove the cooking pot. Leave to sit for 5 minutes before serving with rice or noodles.
Notes:
If the sauce is a little too thick adding a splash of freshly boiled water will loosen it.
Fresh pineapple juice may be used, alternatively draining the juice from 2 x 400g tinned pineapple chunks will yield roughly 250ml.
