Sweet & sour tofu

Sweet & sour tofu

Total: 45 Min. | Active: 30 Min.
vegetarian, lactose-free, Low Carb
Nutritional value / people: 337 kcal
, Fat: 18 g
, Carbohydrate: 24 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

500 g tofu, plain (e.g. KARMA)
1 garlic clove
2 tsp dark sesame oil
2 tbsp soy sauce
1 tbsp oil for frying
1 onion
1 red pepper
1 tin pineapple slices (4 slices) with juice
½ dl water
2 tbsp soy sauce
2 tbsp apple vinegar
3 tbsp ketchup
1 tbsp Maizena cornflour
1 tbsp sugar
salt and pepper to taste
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How it's done

Cut the tofu into approx. 2 cm cubes. Press the garlic, mix with the sesame oil and soy sauce, add to the tofu, mix well, cover and leave to marinate for approx. 15 mins.

Heat the oil in a wok or a wide-bottomed frying pan. Stir fry the tofu for approx. 5 mins., remove and set aside.

Cut the onion into small wedges, cut the pepper into approx. 2 cm pieces. Drain the pineapple, retaining the juice, cut the pineapple into pieces.

Heat a dash of oil in a wok. Stir fry the onion and pepper for approx. 5 mins. Mix the pineapple juice with the water, soy sauce, vinegar, ketchup, cornflour and sugar, add to the vegetables, bring to the boil. Add the pineapple and tofu, heat gently, season.

Serve with rice.

Good to know
Tip: Replace the red pepper with green pepper.


Cutting sweet peppers

Cutting sweet peppers

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