Friday feast: Sweet and Sour Tofu

Serves 2

• 2 tbsp tamari or soy sauce
  
• 1 tbsp apple cider vinegar
  
• 275g firm tofu, cubed
  
• 6 tbsp cornstarch
  
• Extra virgin olive oil to taste
  
• 1 carrot, chopped
  
• 1/2 green pepper, chopped
  
• 1/2 red pepper, chopped
  
• 1/2 onion, chopped
  
• Sesame seeds, to serve
  

For the sweet and sour sauce:

• 4 tbsp coconut or brown sugar
  
• 2 tbsp tomato paste
  
• 1 tbsp apple cider vinegar
  
• 1 tsp tamari or soy sauce
  
• 6 tbsp water (100 ml)
  
• 2 tsp cornstarch
  

1. Mix tamari or soy sauce and apple cider vinegar in a bowl until well combined. Add the tofu cubes and let rest for at least 5 minutes. Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
   
2. Cook the tofu cubes in a skillet with a little bit of extra virgin olive oil over medium-high heat until all sides are golden brown. Remove tofu from pan and set aside.
   
3. Cook the veggies in a frying pan with oil over medium-high heat until golden brown. Set aside.
   
4. To make the sauce just mix all the ingredients until well combined.
   
5. Add the sauce to a saucepan and cook until it thickens, stirring frequently.
   
6. Mix the tofu, veggies and sauce in the skillet, stir and cook for about 5 minutes over medium heat, stirring occasionally. Serve with a sprinkling of sesame seeds