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Recipe: Sweet & Sour Tofu


Recipe by Romy Gill from the book Zaika

I have never been a great fan of tofu, yet this recipe is so delicious I go back to it all the
time. Here I’ve combined tofu with the flavours of India and China to create a truly
multicultural dish.

45 minutes
200g tofu, cut into triangles
1 tsp cornflour
3 tsp grated fresh root ginger
6 garlic cloves, grated
5 tsp soy sauce
2 tsp Kashmiri red chilli flakes
3 tsp agave syrup
3 tsp tomato ketchup
1 tsp ground cumin
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp nigella seeds
½ tsp salt
2 green chillies, seeds in,
4 tsp rapeseed oil
Rice, to serve

Mix all the ingredients together in a large bowl except
the oil and coriander. Place the bowl in the fridge and
let it marinate for half an hour.
Heat the oil in a large frying pan over a medium heat,
then add the tofu and marinade and cook for 3–5
minutes, turning regularly.

Serve hot and with rice.