Sweet ‘n’ Sour Sticky Stirfry

This is one of my favourite recipes and is easy and quick to put together. I use tofu, but chicken works just as well!

Ingredients for 4

For the stirfry:

  • 2 tsp neutral oil
  • 1 block of tofu (400g) – chicken works too!
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 carrot, julienned
  • 1/2 cucumber, julienned
  • 1/2 bunch of scallions
  • 100g green beans, roughly chopped in half
  • 1/2 red chilli (optional)
  • Generous handful of cashew nuts

For the sauce:

  • 2 tbsp apple cider vinegar
  • 3 tsp ketchup
  • 3 tbsp maple syrup
  • 1 tsp cornstarch
  • 150ml boiling water
  • 1 clove garlic
  • 1 thumb sized piece of ginger
  • 2 tsp of tamari or soy sauce 

Method

The Sauce:

  1. Add your apple cider vinegar, soy sauce, ginger, garlic, maple syrup and ketchup into a blender of mix well in a pan.
  2. Add cornstarch to the boiling water and stir in pan on hob until mixed.
  3. Next, add the ingredients from the blender into the pot on the hob and stire on low heat.

The Stirfry:

  1. Chop the scallions, peppers, carrots and green beans, cucumber. 
  2. Chop the tofu into bite sized pieces.
  3. Heat the oil in a ying pan on high heat.
  4. When the oil is hot, add the tofu and reduce the heat to medium, allowing the tofu to brown. When the tofu is crispy on the outside, remove from the pan and set aside.
  5. Now add the chopped veg – apart from the cucumber! – to the pan with a little more oil if needed nd fry fro 5-7 minutes.
  6. Next add back in the tofu to the pan along with the sweet ‘n’ sour sauce, and cook for a further 5 minutes.

To Serve:

  1. Top with scallions, cucumber and toasted cashews and sesame seeds. Enjoy with Rice / Noodles of your choice!