Sweet and sour lychee tofu

Sweet and sour lychee tofu

Tags

Asian
Vegan
Tofu

Cook

Ingredients

  • 1 block of medium-firm tofu
  • 2 tbsp cornstarch
  • ½ cup ketchup
  • 1 tbsp vegetable oil
  • 2 tbsp distilled vinegar
  • 2 tbsp sugar
  • 4 tbsp lychee juice
  • 5 fresh lychees, peeled, halved, cored
  • ½ scallion, for topping
  • 1 red pepper
  • 1 green pepper
  • Rice

Steps

  1. Freeze the tofu then thaw it twice. After the second thaw drain and press the tofu.
  2. Rip the tofu into chunks.
  3. Place the tofu chunks in a bowl with cornstarch and carefully toss to evenly coat.
  4. Preheat oven to 215°C. Arrange tofu chunks on a lined baking sheet and drizzle with olive oil.
  5. Bake tofu for 20 minutes or until crispy & golden-brown.
  6. Clean and cook the rice.
  7. Heat up 1 tablespoon oil in a non-stick pan on medium-heat. Cook the bell peppers.
  8. Add ketchup, distilled vinegar, sugar, juice and stir to combine and cook for 1-2 minutes.
  9. Turn off the heat and add back the crispy tofu along with halved lychees. Toss together.