This is the perfect “fakeaway” – a homemade alternative to a takeaway that is delicious and made with store-cupboard ingredients rather than unknown syrups and food additives. Don’t get me wrong – I love a takeaway too but regular takeaways do add up from a cost perspective and this dish feels nourishing yet decadent. It is perfect for when you have a craving and I definitely crave sweet flavours, as is common for many women who have PCOS.
This stir-fry sauce is so delicious, spicy, tangy, sour and sweet – all at the same time. It tastes heavenly in a stir-fry with rice or noodles. Marinating a large batch of firm tofu in the sauce and then baking it is a great way to have tasty plant-based protein to hand throughout the week. You could also pop the marinated cubes in an air-fryer if you have one of those.
Any vegetables will taste good in this stir-fry but I’m partial to sweet flavours like red pepper, carrot, red onion and the addition of pak choi and broccoli for texture and greens. Garnish with spring onion and serve hot with a good movie or Netflix show. I enjoyed this while watching Past Lives.
INGREDIENTS
1/ 2 cup pineapple juice (from canned pineapple)
2 tsp sriracha
3 tbsp tomato paste
4 tbsp rice vinegar
2 tbsp maple syrup
1 thumb minced ginger
3 cloves minced garlic
2 tbsp tamari (or soya sauce)
600g firm calcium-set tofu (I use Cauldron Organic Tofu)
INSTRUCTIONS
- Preheat fan oven to 200 degrees Celsius.
- Bake 600g tofu for 20 minutes on a silicone baking mat or parchment paper.
- Mix the sweet & sour sauce ingredients together.
- Stir-fry vegetables until crunchy – sugar snap peas, baby corn, pak choi, red peppers, carrot and sliced canned pineapple – add tofu towards the end.
- Add stir-fry sauce and simmer, tossing so everything is coated.
- Top with chopped spring onions (the green part).
If you enjoyed this recipe, don’t forget to tag me @rohinibajekal on Instagram or #RohiniBajekalNutrition
