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All recipes are deliciously vegan.

Tofu Kebabs with Fresh Sweet & Sour Sauce

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
1 spoon difficulty rating

15-30 minutes

Timing depends on whether ready-made options are used or not - see above

Serves: 2-4

Tofu Kebabs with Fresh Sweet & Sour Sauce

Drizzle this lovely sweet and sour sauce over tofu cubes and veg. It has a fresh, natural taste - not at all like the commercial syrupy version! Most types of firm tofu will work with it.

In a hurry?

  • Use Cauldron marinated tofu pieces or  firm smoked tofu such as Taifun brand*
  • Use straight to wok noodles eg Amoy Medium OR pre-cooked rice sold in pouches, brown or white, eg Sainsbury's or Tilda
  • Use ready-chopped stir-fry vegetables

Gluten-free or wheat-free options

  • Use rice or rice noodles
  • Tamari soya sauce
  • Plain tofu (most flavoured types contain soya sauce with wheat) - fry it in cubes then drizzle with tamari

*Available from large Waitrose, Ocado or health food shops

Ingredients: 

Sauce

  • 3 medium tomatoes, chopped
  • 1 large carrot, grated (peel if necessary)
  • ½ an onion, roughly chopped
  • 60g/2oz dates, chopped (these can be bought ready-chopped)
  • 30g/1oz sun-dried tomatoes (any type), chopped roughly with scissors
  • 2 tbsp cider vinegar OR white wine vinegar (Aspall's and Sainsbury's are vegan)
  • 1 tbsp shoyu or GF tamari soya sauce
  • 1 tsp olive oil (omit if sundried tomatoes are in oil)
  • 1cm/half inch piece fresh ginger, grated
  • 1 clove garlic, crushed
  • Quarter of a red chilli, de-seeded (unless you like very hot food) and finely chopped

Stir-fry & Tofu

  • 1 tbsp vegetable oil - or use oil spray
  • 1 packet firm tofu - see options above 
  • 1 packet stir-fry veg OR the equivalent of home-chopped veg, eg shredded peppers;spring onion; beansprouts; finely shredded cabbage or whatever takes your fancy

Method: 

  1. If cooking brown rice from scratch, start it off now. If using white rice or rice noodles, time them so they'll be ready to serve when everything else is, (about 11-12 minutes for white rice, noodles according to packet instructions.) If using pre-cooked noodles or rice, follow the packet instructions about re-heating.
  2. To make the sauce, heat up all the ingredients together in a saucepan, but do not boil. Let it simmer gently while you prepare the tofu. If using ready-fried tofu pieces, omit stage 3.
  3. Drain the tofu, then cut it into cubes. Fry it in a frying pan or wok in a little hot vegetable oil or oil spray. Brown it off on each side. Turn regularly with a spatula.
  4. When the tofu is nearly ready, add in the packet of stir-fry veg, and cook them off for a couple of minutes. Add a bit more oil if required - or a splash of water/stock if you want the low-fat version.
  5. Meanwhile, take the sauce ingredients off the heat and blitz with a stick blender or similar. Drain noodles/rice if necessary.
  6. Serve rice/noodles into bowls, place vegetables on top then finish with the skewered tofu pieces. Spoon the hot sweet and sour sauce over the skewers. Drizzle with a little soya sauce if desired then serve hot.

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