This is a great dish to experiment with after you've mastered the sauce. Mix up the veg, swap the tofu for tempeh, use quinoa instead of rice... You will want to put this sauce on everything!
You will need
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon salt
- 1 tablespoon soy sauce
- 1/2 cup pineapple juice
- 1 tablespoon cornflour
- 2 tablespoons peanut oil
- 1 medium onion, sliced
- 110 g (1 cup) green beans, halved
- 1 red capsicum, cut into strips
- 200 g fresh baby corn, sliced lengthways
- 3 heads bok choy, chopped
- 375 g tofu, diced in 1 cm pieces
- 2 teaspoons sesame oil
- Rice, to serve
20 mins to prep
15 mins to cook
Place sugar, vinegar, salt, soy sauce and pineapple juice in a small saucepan over a high heat. Bring to boil and then reduce to low.
In a small glass combine cornflour with 1 tablespoon water. Stir until smooth and pour into sweet and sour sauce. Heat for a further 2 minutes or until mixture boils and thickens. Remove from heat and set aside.
Pour peanut oil into a large wok and place over a high heat. After 30 seconds add onion, green beans, capsicum, corn and bok choy. Toss regularly cooking for 1 minute and add in the tofu and sesame oil. Toss for a further 2 minutes then pour in sweet and sour sauce. Swirl around in wok for a further 30 seconds until well combined, before transferring to a serving dish.
Serve immediately alongside rice.